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Chicken Yakisoba with Veggies and Peanuts Recipe

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★★★★★

4.4 from 141 reviews

This Chicken Yakisoba recipe offers a deliciously satisfying Japanese-style stir-fried noodle dish packed with tender chicken, colorful vegetables, and a savory sauce. It combines flavorful yakisoba noodles with a homemade tangy-sweet sauce and fresh veggies, perfect for a quick weeknight dinner.

Ingredients

Scale

Sauce:

  • 2 Tbsp soy sauce
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp ketchup
  • 2 Tbsp packed light brown sugar
  • 1 Tbsp oyster sauce
  • 1/2 tsp sesame oil

Stir-Fry:

  • 1 lb chicken breasts, sliced into bite size strips
  • 2 (5.9 oz.) pks. refrigerated yakisoba noodles (seasoning packets discarded)
  • Salt, if needed
  • 1/2 cup chopped green onions, white and light portions only
  • 1 1/2 Tbsp Gourmet Garden Chunky Garlic Stir-In Paste
  • 1 Tbsp Gourmet Garden Ginger Stir-In Paste
  • 2 Tbsp vegetable oil
  • 1 red bell pepper, cored and sliced into 2-inch fairly thin strips
  • 5 oz. button mushrooms, sliced
  • 3 cups shredded green cabbage
  • 1 cup matchstick carrots
  • 2/3 cup 2-inch strip sliced green onions, green portion only
  • 1/2 cup chopped peanuts (optional, for serving)
  • Sriracha to taste (optional, for serving)

Instructions

  1. Boil Noodles: Bring a large pot of water to a boil while prepping ingredients. Add yakisoba noodles to boiling water and cook, stirring occasionally, just until noodles separate, about 1 minute. Drain well in a colander and set aside.
  2. Make Sauce: In a small mixing bowl, whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce, and sesame oil. Set aside to use later.
  3. Cook Chicken: Heat 1 Tbsp vegetable oil in a non-stick wok or 12-inch deep non-stick skillet over fairly high heat. Add chicken strips, lightly seasoning with salt if needed. Leave space between pieces and cook, turning once halfway through, until cooked through, about 5 minutes. Transfer chicken to a plate.
  4. Sauté Aromatics: Reduce heat slightly and heat remaining 1 Tbsp oil in the skillet. Add white and light green portions of green onions, garlic paste, and ginger paste. Sauté for about 30 seconds, watching carefully as it may sputter.
  5. Add Vegetables: Add red bell pepper and mushrooms to the skillet and sauté for 1 minute. Then add shredded cabbage, matchstick carrots, and green portion of green onions. Sauté until cabbage is just wilted, about 1 to 2 minutes longer.
  6. Combine and Toss: Add the drained noodles and cooked chicken back to the skillet. Pour the prepared sauce over everything and toss to combine. Sauté together for 1 minute so the flavors meld. Adjust seasoning with salt if needed.
  7. Serve: Serve warm topped with chopped peanuts and Sriracha if desired for added crunch and heat.

Notes

  • Recipe source: Cooking Classy.
  • Yakisoba noodles are usually found in the produce section at the grocery store.
  • To save time, shredded rotisserie chicken can be used in place of cooking chicken breasts; just add it at the end.
  • Peanuts are optional and not included in the nutritional information.

Keywords: Chicken Yakisoba, Japanese stir fry, yakisoba noodles, chicken stir fry, easy Japanese recipes, weeknight dinner, vegetable stir fry

Find it online: https://mjrecipe.com/chicken-yakisoba-with-veggies-and-peanuts-recipe/