Get all the umami you love with this chicken yakisoba recipe. Packed with cabbage, carrots, onion, and mushrooms, it's a restaurant-level noodle bowl right at home.
INGREDIENTS
- 16 ounces pre-steamed yakisoba (3 packets) or fresh ramen noodles
- 2 tablespoons vegetable oil
- 12 ounces boneless skinless chicken thighs, cut into small bite-size pieces
- 2 to 3 cups green cabbage, chopped into bite-sized pieces
- 1 carrot, cut into thin matchsticks
- 1/2 onion, thinly sliced
- 6 shiitake mushrooms, caps thinly sliced, stems discarded
- 3 scallions, cut into 2 inch segments, thick pieces halved lengthwise
- Seaweed snack sheets, crumbled for topping
For the Sauce:
- 3 tablespoons Worcestershire sauce
- 2 tablespoons oyster sauce
- 1 tablespoon ketchup
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon toasted sesame oil
STEPS
If using fresh ramen noodles, boil the noodles according to package directions, then drain, rinse well under cold water, and shake dry. Toss with a little oil to keep the noodles from sticking together. If using pre-steamed yakisoba noodles, rinse the noodles under hot water to separate. Let drain in a colander until ready to use.
Mix the sauce ingredients together in a small bowl and reserve.
Heat a large griddle pan, large cast iron skillet, or large wok over medium-high heat. Drizzle in the oil and add the chicken in one layer. Resist touching it. Let it brown on one side, about 2 minutes, then add the cabbage, carrot and onion. Stir until crisp-tender, about 2 minutes. Add the noodles and stir for a minute or two to fry it. Add the sauce and scallions and stir, tossing everything together until the noodles are thickly coated, 2 to 3 minutes. Remove to a platter. Top with the crumbled seaweed sheets.
