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Per serving
Calculating nutrition...
- 1
Mix the sauce
Whisk the soy sauce, oyster sauce, ketchup, brown sugar, rice vinegar, sesame oil and sriracha in a small bowl until the sugar dissolves. Do this first so it's ready when you need it — once the wok is hot there's no time to measure.
- 2
Prep everything
Cut the chicken into bite-size pieces. Thinly slice the onion, carrot, cabbage and mushrooms into long strips. Slice the green onions on a bias. Rinse the yakisoba noodles under hot water in a colander, running your fingers through to separate them, then drain. Everything goes in the pan fast, so have it all cut before you turn on the heat.
- 3
Cook the chicken
Heat 1 tablespoon of the oil in a wok or wide nonstick skillet over medium-high heat. Add the chicken in a single layer, season with a pinch of salt, and cook without moving it for 2 minutes to get color. Stir and cook 3 to 4 minutes more, until cooked through. Move it to a plate.
- 4
Stir-fry the vegetables
Add the remaining tablespoon of oil to the same pan. Add the onion and cook 2 minutes, until slightly translucent. Add the carrot and cabbage with a pinch of salt and cook 3 minutes, until crisp-tender. Add the mushrooms and bean sprouts and cook 1 to 2 minutes more.
- 5
Finish
Add the noodles and the chicken back to the pan. Toss gently with tongs — the noodles break if you get aggressive. Pour the sauce over everything and stir-fry 1 to 2 minutes, until the noodles are coated and glossy and the edges start to caramelize. Top with green onions and serve straight from the pan.
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Chicken Yakisoba
Created by: 30MinuteMeals
Ingredients
- 1 lb boneless skinless chicken thighs
- 14 oz yakisoba noodles
- 1/2 yellow onion
- 1 carrot
- 3 cup green cabbage
- 1 cup cremini mushrooms
- 2 cup bean sprouts
- 2 green onions
- 2 tbsp vegetable oil
- 4 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sriracha
- kosher salt
Instructions
- Mix the sauceWhisk the soy sauce, oyster sauce, ketchup, brown sugar, rice vinegar, sesame oil and sriracha in a small bowl until the sugar dissolves. Do this first so it's ready when you need it — once the wok is hot there's no time to measure.
- Prep everythingCut the chicken into bite-size pieces. Thinly slice the onion, carrot, cabbage and mushrooms into long strips. Slice the green onions on a bias. Rinse the yakisoba noodles under hot water in a colander, running your fingers through to separate them, then drain. Everything goes in the pan fast, so have it all cut before you turn on the heat.
- Cook the chickenHeat 1 tablespoon of the oil in a wok or wide nonstick skillet over medium-high heat. Add the chicken in a single layer, season with a pinch of salt, and cook without moving it for 2 minutes to get color. Stir and cook 3 to 4 minutes more, until cooked through. Move it to a plate.
- Stir-fry the vegetablesAdd the remaining tablespoon of oil to the same pan. Add the onion and cook 2 minutes, until slightly translucent. Add the carrot and cabbage with a pinch of salt and cook 3 minutes, until crisp-tender. Add the mushrooms and bean sprouts and cook 1 to 2 minutes more.
- FinishAdd the noodles and the chicken back to the pan. Toss gently with tongs — the noodles break if you get aggressive. Pour the sauce over everything and stir-fry 1 to 2 minutes, until the noodles are coated and glossy and the edges start to caramelize. Top with green onions and serve straight from the pan.