Chicken Yakisoba

Name: Chicken Yakisoba
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skinless chicken thighs, sliced; 4 packs yakisoba noodles; 3 cups green cabbage, shredded; 1 cup carrot, julienned; 1 yellow onion, sliced; 2 tbsp vegetable oil; 1/4 cup Worcestershire sauce; 2 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp ketchup

Tender chicken and crisp vegetables stir-fried with noodles in a tangy umami sauce.

30 minEasyServes 4480 cal/serving

JapaneseDinnerStovetopHigh ProteinHigh FiberNut-FreeDairy-FreePork-Free

Ingredients

1 lb boneless skinless chicken thighs, sliced
4 packs yakisoba noodles
3 cups green cabbage, shredded
1 cup carrot, julienned
1 yellow onion, sliced
2 tbsp vegetable oil
1/4 cup Worcestershire sauce
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp ketchup

Instructions

1

Whisk 1/4 cup Worcestershire sauce, 2 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tbsp ketchup in a small bowl to make the sauce.
2

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
3

Add 1 lb sliced boneless skinless chicken thighs and cook for 5 to 6 minutes until browned and the internal temperature reaches 165 F.
4

Add 1 sliced yellow onion, 1 cup julienned carrot, and 3 cups shredded green cabbage, cooking for 3 minutes until softened.
5

Add 4 packs yakisoba noodles and sauce mixture, tossing constantly for 2 to 3 minutes until fully heated and coated.

Questions

Can I make Chicken Yakisoba gluten-free?

Yes. The gluten in this entry is 4 packs yakisoba noodles, 1/4 cup Worcestershire sauce, 2 tbsp soy sauce, 2 tbsp oyster sauce. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Chicken Yakisoba keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chicken Yakisoba?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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