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Description
Looking for a one-pan wonder? Try yakisoba, Japanese stir-fried noodles with vegetables and chicken (or beef, pork, shrimp, or tofu, if you prefer). The easy prep and delicious, savory-sweet sauce will make this a family favorite. Asian markets and well-stocked grocery stores sell pre-cooked yakisoba noodles. If you can’t find them, you can substitute fresh or dried ramen noodles or Chinese wheat noodles. For the best results, prep the vegetables in long, thin pieces, similar to the shape of noodles. That way, you can pick up everything in one swoop with your chopsticks. The recipe, which makes 7 cups, is a Yummly original created by Diana Kuan.
Ingredients
- 12 oz. Yakisoba noodles (2 packets precooked yakisoba noodles, such as Maruchan, each about 5 1/2 oz.; or substitute 12-14 oz. fresh ramen noodles or Chinese wheat noodles; or use 8 oz. dried ramen or Chinese noodles)
- 1 onion (small)
- 8 fresh shiitake mushrooms
- 3 garlic cloves
- 6 leaves napa cabbage
- 1 medium carrot
- 1 bunch fresh chives (small bunch)
- 1 1/2 Tbsp. cornstarch
- 1 1/2 Tbsp. soy sauce (plus more for serving)
- 3/4 lb. boneless skinless chicken breasts (or chicken tenders)
- 1/4 cup oyster sauce
- 2 1/2 Tbsp. worcestershire sauce
- 1 1/2 Tbsp. ketchup
- 1 1/2 tsp. sugar
- 1/4 cup vegetable oil (plus 1 Tbsp. oil if you’re using ramen or Chinese noodles)
Directions
- If you have yakisoba noodles, skip this step. If you’re using ramen or Chinese wheat noodles, bring a pot of water to a boil, then cook noodles according to package directions until barely tender to bite (al dente). Immediately run them under cold water, and drain thoroughly. Meanwhile, continue with recipe.
- Prep vegetables: Slice onion lengthwise into 1/4-inch-thick strips. Discard mushroom stems, then slice caps 1/4 inch wide. Chop garlic. Stack cabbage leaves on top of each other and roll them up into a tight cylinder. Slice leaves crosswise about 1/4 inch thick until you have about 3 cups of shredded cabbage. Peel carrot and use the vegetable peeler to create long, thin ribbons about 1/2 inch wide. Cut chives into 3 inch-long sections. Set vegetables aside.
- Prep chicken: In a large bowl, stir cornstarch and 1 1/2 Tbsp. soy sauce until cornstarch is dissolved. Cut chicken into thin slices 1 1/2 to 2 inches wide and 1/4 inch thick. Add chicken to soy sauce marinade and stir until it’s well-coated. Set aside for 5-10 minutes at room temperature.
NutritionView More
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Calories300Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat2g10% |
Trans Fat0g |
Cholesterol55mg18% |
Sodium1110mg46% |
Potassium730mg21% |
Protein20g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A60% |
Vitamin C25% |
Calcium6% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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