Chicken Yakisoba

09.27.2017

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.

Chicken Yakisoba

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!

Chicken Yakisoba

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!

Chicken Yakisoba

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.

Chicken Yakisoba

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.

Chicken Yakisoba

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!

Chicken Yakisoba

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Chicken Yakisoba

4.5 from 2 votes

A hearty, veggie filled, chicken and noodle stir-fry dish that's amazingly delicious! Perfectly comforting and sure to satisfy those take-out cravings.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

Sauce

  • 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

Stir-Fry

  • 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)

Instructions

  1. Bring a large pot of of water to a boil while prepping ingredients. 

  2. In a small mixing bowl whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce and sesame oil. Set aside.  

  3. 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.

  4. 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.

  5. 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). 

  6. 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.

  7. 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.

  8. *These are usually found in the produce section.

  9. Recipe source: Cooking Classy

This is a sponsored conversation written by me on behalf of Gourmet Garden. The opinions and text are all mine.

10 comments

  • Rebeccca: I have a question about substitute ingredients. I have a seafood allergy and cannot use Worcestershire sauce or oyster sauce….any suggestions?? September 28, 2017 at 6:50am Reply

  • Linda Carol: As Gourmet Garden pastes are not available in our area, could you please provide the required equivalent in fresh minced garlic and ginger?
    Thank you. September 28, 2017 at 6:59am Reply

    • Jaclyn: It would be the equal amounts of each. September 28, 2017 at 9:56am Reply

  • Carl: mmm, rly good September 28, 2017 at 7:54am Reply

  • Paula: I looked all over my local Kroger and couldn’t find refrigerated yakisoba noodles. Can I substitute dried ones or another alternative? September 28, 2017 at 2:02pm Reply

    • Jaclyn: Dried or fresh ramen could be used as well or another asian egg noodle or rice noodle. Even spaghetti would probably work here. Hope you love it Paula! September 28, 2017 at 4:41pm Reply

  • Jocelyn: We loved this! One thing that saved me a little time was using the microwave to soften the noodles (1 minute per each pack) rather than boiling them in water. This wasn’t my genius idea, but a recommendation on the noodle package. Anyway, I highly recommend this dish, and I will be making it again.

    Thank you! October 8, 2017 at 9:17pm Reply

    • Jaclyn: I’m glad the microwave worked for you it didn’t work for me mine still stuck like glue (hot water as recommend didn’t work either), but maybe my next package will work :)!
      I’m so glad you liked this Yakisoba Jocelyn, thanks for your review!! October 8, 2017 at 9:27pm Reply

  • Shawna: Loved it! Will make again for sure – thanks!! December 11, 2017 at 9:48pm Reply

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