Easy Homemade Chicken Yakisoba (Print Version)
Make flavorful Chicken Yakisoba with vegetables, noodles, and a sweet-tangy sauce.
# Ingredients:
→ Vegetables
01 -
1/2 head green cabbage, thinly sliced
02 -
1 yellow onion, thinly sliced
03 -
2 carrots, grated
04 -
1 crown broccoli, cut into bite-sized pieces
05 -
1 inch fresh ginger, peeled and grated
→ Protein
06 -
1 large chicken breast, sliced into thin strips
→ Oil and Seasoning
07 -
2 Tbsp vegetable oil
08 -
1 tsp sesame oil, optional
09 -
1/4 cup soy sauce
10 -
1/4 cup Worcestershire sauce
11 -
2 Tbsp ketchup
12 -
1 Tbsp sriracha sauce
13 -
1 Tbsp sugar
→ Noodles
14 -
2 (3oz) packages ramen noodles, seasoning packets discarded
# Instructions:
01 -
Peel and grate the ginger. Grate the carrots, thinly slice the cabbage, onion, and chicken, and cut the broccoli into bite-sized pieces.
02 -
Bring a medium pot of water to a boil for the noodles. Heat vegetable oil in a large skillet over medium-high heat. Add grated ginger and sauté for 30 seconds to 1 minute.
03 -
Add chicken strips to the skillet and cook until no longer pink, about 5 minutes.
04 -
Add all vegetables to the skillet. Stir and cook until wilted, about 5-10 minutes.
05 -
Once the water boils, cook ramen noodles until tender, about 2-3 minutes. Drain and toss with sesame oil to prevent sticking. Set aside.
06 -
In a small bowl, mix soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar. Stir until sugar dissolves.
07 -
Pour the sauce into the skillet with chicken and vegetables. Add noodles, stir to coat, and heat through for a few minutes before serving.
# Notes:
01 -
Adjust sriracha quantity based on spice preference: use 1/2 tsp for mild or up to 1 Tbsp for spicy.