Go Back

Chicken Yakisoba

Recipe by Connie Veneracion
Chicken thigh fillets are used here but you can substitute chicken breast meat if that's your preference.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Snack
Cuisine Japanese
Servings 4 people
Print Recipe

Ingredients
  

Yakisoba sauce

  • 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
  • salt
  • 300 grams yakisoba noodles

To garnish

Instructions
 

Mix the yakisoba sauce

  • In a bowl or cup, mix together all the ingredients for the yakisoba sauce until the sugar is completely dissolved.

Stir fry

  • 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.

Notes

Updated from a recipe published in February 16, 2021
Keyword Noodles, Stir Fry