Lunch Chicken Yakisoba Recipe
Japanese sautéed noodles with vegetables, in a special sauce with chicken.
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Ingredients
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Main
Vegetables
Sauce
Seasoning & Garnish
Method
Prepare Ingredients
Slice and shred
Trim any fat from the chicken breast and slice into thin strips about 1/4-inch thick. Shred or thinly slice the cabbage into roughly 1-inch pieces. Peel and julienne the carrot into matchsticks. Thinly slice the onion. Trim and slice scallions on the diagonal, keeping a few green tops for garnish.
Noodles
If using fresh yakisoba noodles, separate them gently with your fingers. If using packaged pre-steamed noodles, loosen them under warm water or briefly microwave covered with a damp paper towel for 30–45 seconds so they separate easily.
Make sauce
In a small bowl, whisk together soy sauce, oyster sauce, ketchup, Worcestershire sauce, mirin, sugar, and 2 tablespoons water until sugar dissolves. Set aside.
Cook Chicken & Vegetables
Heat a large heavy skillet or wok over medium-high heat until hot. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil. When shimmering, add the sliced chicken in a single layer. Sprinkle 1/4 tsp salt and 1/8 tsp black pepper over the chicken. Let sit 30 seconds to brown, then stir-fry for 3–4 minutes until cooked through and lightly browned. Transfer chicken to a plate and cover to keep warm.
Return the skillet to high heat and add the remaining 1 tablespoon vegetable oil. Add the sliced onion and carrot; stir-fry 1–2 minutes until they begin to soften. Add the cabbage and continue to stir-fry another 2 minutes until cabbage wilts but still has some crunch. If using bean sprouts, add them in the last 30 seconds so they stay crisp.
Combine Noodles and Sauce
Push the vegetables to one side of the pan (or remove to the plate if the pan is crowded). Add the noodles to the hot pan and spread them out. Pour the prepared sauce over the noodles and toss or press the noodles gently against the pan so they absorb heat and sauce. Use tongs or two spatulas to toss noodles with sauce for about 1–2 minutes until they are hot and coated.
Return the cooked chicken to the pan along with the vegetables. Toss everything together for another 1–2 minutes so the chicken reheats and the sauce is evenly distributed. Taste and adjust seasoning with the remaining 1/4 tsp salt and 1/8 tsp black pepper if needed.
Finish & Serve
Turn off heat and drizzle a tiny extra drop of sesame oil if desired for aroma. Transfer the yakisoba to serving plates. Sprinkle toasted sesame seeds over the top and scatter sliced scallion greens. Serve immediately with pickled red ginger or a pinch of chili flakes on the side.