The most addicting and satisfying Yakisoba noodles are a super easy yet totally impressive answer to dinner.The secret's all in the sauce.
For The Yakisoba Sauce
- 3 tablespoons BBQ sauce
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon hoisin sauce
- 1/2 tablespoon brown sugar
- 1 tablespoon toasted sesame oil
- 1 pound (500 grams) yakisoba noodles, rinsed and drained
- 2 tablespoons avocado oil
- 1 pound ( 500 grams) chicken breast, cut into small pieces
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 small onion, diced
- 1 medium carrot, cut into thin strips
- 1/2 small cabbage, cut into bite size pieces
- 3 tablespoons green onions, sliced
- In a small bowl combine all the Yakisoba sauce ingredients together. Keep aside.
- Remove the noodles from the package and place in a colander. Rinse and drain. Separate the noodles with your hands.
- Heat avocado oil in a large wok over medium-high heat. Once the oil is hot, add the chicken and cook until no longer pink. Add the garlic and ginger and cook until fragrant, about 1 minute.
- Add the sliced onion, bell pepper and carrots and cook for 2 minutes or until the onion is soft.
- Add the cabbage. Toss everything together and cook further for 1 minute.
- Add the Yakisoba noodles and the sauce. Toss everything together using the tongs. Cook for 2 minutes or until the noodles heat through.
- Garnish with green onions.
- Serve immediately with ketchup or sriracha sauce.
Protein: You can substitute the chicken in this recipe for just about any protein. Beef, shrimp, pork, or calamari are great options. You could even use tofu for a vegetarian alternative.
Noodles: Although we use pre-cooked yakisoba noodles for this recipe, we encourage you to try them fresh or dried. You might find that you prefer these other varieties.
Wok:A big wok is the best thing to use for making stir fries like this. Generally, getting a nice char on your vegetables is key for unlocking the full flavor potential of this recipe.
Be sure to rinse your noodles, loosening them up, before you add them to the pan. Noodles that stick together won’t cook properly all together, and might even break while cooking.
Store: You can store leftover yakisoba for one to two days if you place it in an airtight container in the fridge. If you’re making this recipe with a protein other than chicken, you might get away with an extra day or two in the fridge.
Freeze:You can store your pre-cooked noodles in the freezer for up to two months in an airtight container or freezer bag. The vegetables may not reheat to the level of crispy crunch we all love in a stir fry after freezing, however.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Pasta recipes
- Cuisine: Japanese
- Calories: 628kcal
- Sugar: 8g
- Sodium: 1415mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 92g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 53mg
Keywords: yakisoba noodles, noodles, stir fry,