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Easy Chicken Yakisoba

A quick, savory stir-fry of chicken, vegetables, and yakisoba noodles tossed in a tangy-sweet sauce.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 Tbsp soy sauce
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp ketchup
  • 2 Tbsp packed light brown sugar
  • 1 Tbsp oyster sauce
  • 1/2 tsp sesame oil
  • 1 lb chicken breasts sliced into bite-size strips
  • 2 pk refrigerated yakisoba noodles 5.9 oz each; seasoning packets discarded
  • salt if needed
  • 1/2 cup chopped green onions white and light portions only
  • 1 1/2 Tbsp Gourmet Garden Chunky Garlic Stir-In Paste
  • 1 Tbsp Gourmet Garden Ginger Stir-In Paste
  • 2 Tbsp vegetable oil
  • 1 red bell pepper cored and sliced into 2-inch fairly thin strips
  • 5 oz button mushrooms sliced
  • 3 cups shredded green cabbage
  • 1 cup matchstick carrots
  • 2/3 cup green onion 2-inch strip slices, green portion only
  • 1/2 cup chopped peanuts and sriracha to taste for serving (optional)

Instructions

  • Bring a large pot of water to a boil while you prepare the other ingredients.
  • In a small bowl, whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce, and sesame oil; set the sauce aside.
  • Add the refrigerated yakisoba noodles to the boiling water and cook just until they separate, about 1 minute; drain well in a colander and set aside.
  • Heat 1 tablespoon vegetable oil in a nonstick wok or 12-inch skillet over fairly high heat. Season the chicken lightly with salt if desired, then add to the pan in a single layer with space between pieces. Cook, turning once halfway, until cooked through, about 5 minutes. Transfer the chicken to a plate.
  • Reduce heat slightly and add the remaining 1 tablespoon oil. Add the chopped white/light green onions, ginger paste, and garlic paste; sauté about 30 seconds, stirring, until fragrant.
  • Add the sliced red bell pepper and mushrooms and sauté about 1 minute.
  • Add the shredded cabbage, matchstick carrots, and green onion greens; sauté until the cabbage is just wilted, about 1–2 minutes.
  • Add the drained noodles and cooked chicken back to the skillet, pour the prepared sauce over everything, and toss to combine. Sauté about 1 minute to heat through and coat with sauce. Taste and season with salt if needed.
  • Serve warm topped with chopped peanuts and Sriracha if desired.

Equipment

  • Large Pot
  • Colander
  • 12-inch nonstick skillet or wok
  • Small Mixing Bowl
  • Spatula or tongs

Notes

  • Recipe source: Cooking Classy.
  • Yakisoba noodles are usually found in the produce section at the grocery store.
  • To save time, use shredded rotisserie chicken instead of cooking breasts.
  • Peanuts are optional and not included in the nutrition information.