Delicious Homemade Chicken Yakisoba with Vegetables (Print version)

Tender chicken, crisp vegetables, and springy yakisoba noodles tossed in a glossy homemade sauce for a fast skillet dinner.

# Ingredients:

For the sauce

01 - 3 tablespoons Worcestershire sauce
02 - 3 tablespoons oyster sauce
03 - 2 tablespoons soy sauce
04 - 2 tablespoons ketchup
05 - 1 tablespoon mirin or honey
06 - 1 teaspoon sugar
07 - 2 cloves garlic, finely grated
08 - 1 teaspoon fresh ginger, finely grated

For the noodles and chicken

09 - 18 oz (510 g) pre-steamed yakisoba noodles
10 - 1 lb (450 g) boneless skinless chicken thighs, thinly sliced
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons neutral oil, divided
14 - 1/2 medium yellow onion, thinly sliced
15 - 3 cups (210 g) green cabbage, chopped into bite-size pieces
16 - 1 large carrot, cut into thin matchsticks
17 - 1 red bell pepper, thinly sliced
18 - 1 cup (85 g) bean sprouts, optional
19 - 2 scallions, thinly sliced
20 - 1 tablespoon toasted sesame seeds
21 - Pickled ginger, for serving, optional

# Instructions:

01 - Whisk the Worcestershire sauce, oyster sauce, soy sauce, ketchup, mirin, sugar, garlic, and ginger in a small bowl. Set it near the stove.
02 - If the yakisoba noodles are packed tight, microwave them for 30 seconds or run the sealed packets under warm water. Gently loosen the strands with your hands.
03 - Season the chicken with salt and pepper. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat, then cook the chicken for 3-4 minutes until browned and nearly cooked through.
04 - Add the remaining 1 tablespoon oil, onion, cabbage, carrot, and bell pepper. Stir-fry for 3-4 minutes until the cabbage softens but the vegetables still have bite.
05 - Add the loosened noodles and pour the sauce over the top. Toss for 1-2 minutes until the noodles are hot, glossy, and evenly coated.
06 - Fold in the bean sprouts for 30 seconds if using. Serve hot with scallions, sesame seeds, and pickled ginger.

# Good to know:

01 - Use a wide skillet or wok so the noodles stir-fry instead of steam.
02 - Best served immediately while the vegetables are still crisp.
03 - Refrigerate leftovers for up to 3 days.

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