Yakisoba noodles is the ultimate Japanese stir fry with chicken, peppers, cabbage, noodles and more quickly stir fried in a flavorful yakisoba sauce. Here is the recipe.
1tablespoonchili-garlic sauceor more to taste - or use spicy doubanjiang or sriracha sauce
1tablespoonWorcestershire sauce
1teaspoonhoney
FOR THE YAKISOBA
3tablespoonssesame oildivided (or use vegetable oil)
1poundboneless chicken breastcut into bite-sized pieces (or you can use chicken thighs)
4ouncesshiitake mushroomsthinly sliced
1-2hot peppersthinly sliced (Or more to taste. I am using bird's eye peppers, jalapeno and serrano. Use bell pepper for a milder version.)
1medium onionthinly sliced
1medium carrotpeeled and thinly sliced
½head small cabbagethinly sliced or shredded
3clovesfresh garlicminced
12ouncesprepared yakisoba noodles
4scallionsthinly sliced
Instructions
MAKE THE YAKISOBA SAUCE
Whisk together the soy sauce, oyster sauce, mirin, chili-garlic sauce (or doubanjiang or sriracha), Worcestershire sauce and honey together in a small bowl until smooth. Set aside until ready to use.
MAKE THE YAKISOBA NOODLES
Heat 1 tablespoon sesame oil in a wok or large pan over high heat. Add the chicken pieces and stir fry 2-3 minutes, or until cooked through. Set the chicken aside.
Heat the remaining oil in the hot wok or pan. Add the mushrooms and cook for 2 minutes, stirring.
Add the peppers, onions, carrots and cabbage. Cook, stirring often, for 2 minutes to soften, or until the vegetables are softened to your preference.
Add the garlic and stir fry for 1 minute.
Add the noodles, cooked chicken, scallions (green onions) and prepared yakisoba sauce. Stir fry for 1-2 minutes to heat through.
Serve!
Notes
If using dried noodles, boil them to soften per the directions on the packaging before stir frying them.