Best Chicken Yakisoba Recipes

YAKISOBA CHICKEN

Steps:

• In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
• In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!

CHICKEN YAKISOBA

Steps:

• Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
• Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
• Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.

SPICY CASHEW CHICKEN W/ YAKISOBA NOODLES

Steps:

• Cut chicken into bite-sized pieces.
• Combine soy sauce, peanut sauce, chili paste and coconut milk in a large bowl.
• Place chicken in bowl, mix well and marinate for at least 20 minutes up to 2 hours.
• Separate chicken from marinade, do not discard marinade.
• Heat 2 Tbsp peanut oil in a Wok or large frying pan.
• Stir-fry chicken for 2-3 minutes or until done, set aside.
• Add remaining oil to wok and Stir-fry vegetables for 2-3 minutes or until tender yet crisp.
• Add Marinade into wok with vegetables, cook until heated.
• Add chicken and cashews into wok with sauce and vegetables.
• Cook until heated through.
• Remove from wok. do not rinse wok.
• Add 1 tbsp peanut oil to wok and stir-fry yakisoba noodles until hot.
• Combine all ingredients in wok and toss.
• Serve immediately.

CHICKEN YAKISOBA RECIPE RECIPE - (4.5/5)

Steps:

• Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don't let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes). Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5 to 10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2 to 3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking. In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, Sriracha, and sugar. Use only ½ teaspoon of Sriracha if you don't want it spicy, use up to 1 tablespoon if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

CHICKEN YAKISOBA

Steps:

• 1. Prepare the ginger and vegetables. 2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute. Add the chicken strips and cook until they are no longer pink (about five minutes). 3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking. 4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

YAKISOBA CHICKEN

Steps:

• Cut and chop all vegetables and chicken before starting.
• Heat a large skillet over medium heat for 5-7 minutes.
• Add the sesame oil, canola oil and Thai red curry paste and saute for one minute.
• Add garlic and saute an additional minute.
• Add chicken and 1/4 cup of the soy sauce and saute until chicken is no longer pink, about 10.
• Remove mixture from pan and set aside and keep warm.
• In the emptied pan, combine the onion, cabbage, bell pepper and carrots. (you may need to add the cabbage a little at a time).
• Stir fry until cabbage begins to wilt.
• Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend.(You may want to serve the chicken mixture on top of the noodles instead of mixing the noodles into the chicken mixture.).
• Heat through.
• Serve with extra soy sauce if desired.
• Enjoy.