Chicken thigh fillets are used here but you can substitute chicken breast meat if that's your preference.
Main Course, Snack
(we used Lea & Perrins)
For the stir fry
cut into strips
peeled and thinly sliced
peeled and julienned
deseeded and julienned
cut into two-inch lengths
sliced white cabbage
we used a mixture of shiitake and oyster mushrooms
toasted sesame seeds
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.
Updated from a recipe published in February 16, 2021
Noodles, Stir Fry
Chicken Yakisoba https://devour.asia/chicken-yakisoba/ October 7, 2021