Kitchen notes · a little help before you start

Chicken Yakisoba Recipe

Name: Chicken Yakisoba Recipe
Prep time: 20 min
Cook time: 15 min
Yield: 4
Ingredients: ¼ cup low sodium soy sauce (Source: ¼ cup low sodium soy sauce); 2 tablespoons Worcestershire Sauce (Source: 2 tablespoons Worcestershire Sauce); 2 tablespoons ketchup (Source: 2 tablespoons ketchup); 2 tablespoon brown sugar (Source: 2 tablespoon brown sugar); ½ teaspoon sesame oil (Source: ½ teaspoon sesame oil); 1 tablespoon grated ginger (Source: 1 tablespoon grated ginger); 2 cloves garlic minced (Source: 2 cloves garlic minced); 2 tablespoons vegetable oil (Source: 2 tablespoons vegetable oil); 1 pound chicken breast or chicken thighs cut in thin bite size pieces (Source: 1 pound chicken breast or chicken thighs cut in thin bite size pieces); 7 ounces Chinese wheat noodles (see notes) (Source: 6-7 ounces Chinese wheat noodles (see notes); upper source range endpoint used for shopping.); 2 each carrots peeled and cut in matchstick (Source: 2 carrots peeled and cut in matchstick); 1 each small onion finely diced (Source: 1 small onion finely diced); 1 each red bell pepper cut julienne (Source: 1 red bell pepper cut julienne); 2 cups shredded Napa cabbage (or green cabbage) (Source: 2 cups shredded Napa cabbage (or green cabbage)); 2 each green onions thinly sliced (garnish) (Source: 2 green onions thinly sliced (garnish))

Chicken Yakisoba Recipe is made with chicken breast or chicken thighs cut in thin bite size pieces, Chinese wheat noodles, and low sodium soy sauce.

Prep: 20 min
Cook: 15 min
Original yield: Serves 4
Ingredients: 15 listed

Make it part of your week

Estimating…

DinnerAsianChickenPrep: 16–30 minutes

Recipe categories & planning details

Meal type: Dinner
Primary protein: Chicken
Cuisine: Asian
Preparation & total time: Prep: 16–30 minutes

A few quick notes

1. Check the package directions

Use the package directions where the method calls for them.

2. Cook in batches as directed

Keep the batch-cooking step when planning the pan space and cooking sequence.

3. Check when to cover

Follow the covered and uncovered stages in their stated order.

Get to know the ingredients

low sodium soy sauce

In the method: In a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, brown sugar, sesame oil, ginger, and garlic.

Worcestershire Sauce

In the method: In a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, brown sugar, sesame oil, ginger, and garlic.

ketchup

In the method: In a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, brown sugar, sesame oil, ginger, and garlic.

The last little job

Finish as directed

For best results, serve promptly.

A little more help as you go

Prepare the first additions

Set out the ingredients needed for the first cooking step.

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

Prepare the pan

Follow the pan-heating step before adding its ingredients.

A few questions you might have

What should I prepare first?

Set out the skillet. Start with this step: In a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, brown sugar, sesame oil, ginger, and garlic.

Which preparation step should I plan for?

Use the package directions where the method calls for them.

What check should I look for as it cooks?

Cook just until crisp tender.

Is there another preparation step to plan for?

Set out the ingredients needed for the first cooking step.

Additional recipe notes

Cut your chicken into thin strips so it cooks all the way through quickly and easily. Substitute beef, pork, or shrimp for the chicken. The sauce can be prepared up to a day in advance and stored in the refrigerator in an airtight container. There are lots of different Asian noodles that work for this recipe, such as Yakisoba noodles, soba noodles, Chinese noodles made with wheat flour, and even ramen noodles. Follow the directions on the package for preparing the noodles to add to the stir fry. Other veggies to add or substitute include shiitake mushrooms, broccoli, snow peas, zucchini, bok choy, bean sprouts, and celery. If your family likes their stir fry with extra sauce, simply double the sauce ingredients. You can easily prepare this dish in a skillet or a wok, as both work well. Any color bell pepper works. I just like the sweet taste and bright pop of color from a red bell pepper. Sometimes, Napa cabbage is hard to find. If so, simply substitute green cabbage.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: smalltownwoman.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

How did this dish turn out?

Be the first to rate this dish.

Loading your rating…