The Japanese stir fried noodles that is traditionally cooked with pork gets a makeover in this chicken yakisoba recipe. Chicken thigh fillets are used here but you can substitute chicken breast meat if that's your preference.
- 2 tablespoons Worcestershire sauce (we used Lea & Perrins)
- 2 tablespoons oyster sauce
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 ½ teaspoons sugar
For the stir fry
- 2 tablespoons cooking oil
- 400 grams chicken fillets cut into strips
- 1 medium onion peeled and thinly sliced
- 1 small carrot peeled and julienned
- 1 bell pepper deseeded and julienned
- 12 stalks scallions cut into two-inch lengths
- 2 cups sliced white cabbage
- 1 cup sliced mushrooms we used a mixture of shiitake and oyster mushrooms
- 300 grams yakisoba noodles (see notes after the recipe)
- toasted sesame seeds
- dried seaweed
Mix the yakisoba sauce
- In a bowl or cup, mix together all the ingredients for the yakisoba sauce until the sugar is completely dissolved.
- In a wok, heat the cooking oil.
- Spread the chicken strips in the hot oil and cook without disturbing until the undersides are just starting to brown.
- Pour in two tablespoons of the yakisoba sauce and stir fry until the chicken is almost done.
- Add the vegetables and mushrooms; sprinkle with about half a teaspoon of salt.
- Stir fry for a minute or two, or until the vegetables are done but still crisp, and the chicken is cooked through.
- Add the yakisoba noodles to the chicken and vegetables, and pour in the remaining sauce.
- Stir fry until the sauce is evenly distributed and the noodles are heated through.
- Taste and adjust the seasonings, if needed.
Serve your chicken yakisoba
- Divide the chicken yakisoba among four bowls.
- Sprinkle with sesame seeds and dried seaweed.
We buy yakisoba noodles in packs of five with each pack weighing about 100 grams. Three packs are enough to feed all four of us in the family. If you feel that 300 grams won’t be enough, you can always add more. But you will need to adjust the seasonings accordingly.