This Chicken Yakisoba is sure to satisfy those Asian food cravings! It’s a delicious Japanese noodle dish that’s packed with chicken and veggies and tossed with a simple, flavorful sauce.
This is a comforting dish you’ll want to make again and again.
I made it twice in one week and I’m already thinking about then next time we’ll get to eat it!
Traditionally you’d find this made with Chuno sauce but for easier to find ingredients here in the U.S. a great substitute is Worcestershire and ketchup (which is what I used here).
And to simplify the dish without sacrificing any flavor I used Gourmet Garden Ginger Paste and Gourmet Garden Chunky Garlic Paste.
No peeling and mincing the awkwardly shaped ginger knobs and garlic. Just squeeze and measure out straight from the tube to the pan.
Want to see at tutorial on this video? Check out the video below!
I love Gourmet Garden products because they can be used just like fresh herbs but they last longer so there’s less waste, the pastes last up to 3 months once opened and the lightly dried herbs last up to 4 weeks.
I love knowing that their herbs contain simple organic ingredients like herbs/spice, canola oil and sea salt. Their products are organically grown and sourced in Australia and are non-GMO.
Gourmet Garden products are now available in the produce section at Kroger stores in the following varieties: Basil, Cilantro, Chili Pepper, Ginger, Parsley and Chives.
The ginger paste is my personal favorite and I frequently buy it for things like soups, smoothies, chicken dishes and stir fries. It’s all too convenient and it has a great flavor!
And it’s a key flavor in this perfectly delicious Chicken Yakisoba!
Noodle stir fries are the best!
A hearty, veggie filled, chicken and noodle stir-fry dish that's amazingly delicious! Perfectly comforting and sure to satisfy those take-out cravings.
- 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 (5.9 oz.) pks. refrigerated yakisoba noodles, (seasoning packets discarded)*
- 2 pinches salt, then more to taste
- 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 2-inch strip sliced green onions, green portion only
- 1/2 cup chopped peanuts and sriracha to taste, for serving (optional)
Bring a large pot of of water to a boil while prepping ingredients.
In a small mixing bowl whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce and sesame oil. Set aside.
Add noodles to boiling water and cook stirring occasionally, just until noodles separate, about 1 minute. Let drain well in a colander and set aside.
Heat 1 Tbsp oil in a non-stick wok or 12-inch (and deep) non-stick skillet over fairly high heat. Add chicken, season with 2 pinches salt. Give space between pieces add cook, turning once halfway, until cooked through about 5 minutes.
Transfer chicken to a plate. Reduce heat slightly, heat remaining 1 Tbsp oil in skillet. Add in green onions, ginger paste and garlic and saute 30 seconds (step back as it may sputter a little).
Add in bell pepper and mushrooms. Saute 1 minute. Add in cabbage and carrots and green onion greens and saute until cabbage it's just wilted, about 1 - 2 minutes longer.
Add drained noodles to skillet along with cooked chicken. Pour sauce over top and toss. Saute 1 minute. Season with a littel salt as needed. Serve warm with peanuts and Sriracha if desired.
*These are usually found in the produce section.
Recipe source: Cooking Classy
This is a sponsored conversation written by me on behalf of Gourmet Garden. The opinions and text are all mine.