From thewoksoflife.com
Chicken Yakisoba
Ingredients
Ingredients
- 12 oz fresh yakisoba noodles
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon mirin
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon sugar
- 8 oz sliced chicken thighs or breast
- 2 teaspoons cornstarch
- 3 tablespoons plus 2 teaspoons oil
- 6 fresh shiitake mushrooms, thinly sliced
- 1 small onion, thinly sliced
- 1 medium carrot, julienned
- 2 cups cabbage, julienned
- 2 scallions, julienned
Steps
- Remove the 12 oz yakisoba noodles from the package, and transfer to a bowl of hot water. Gently break them up; the hot water will help loosen them. Drain thoroughly and set aside.
- In a small bowl, mix together 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon mirin, 1 ½ teaspoons Worcestershire sauce, and 1 teaspoon sugar until thoroughly combined. In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil. Set aside.
- Heat 1 tablespoon oil in a wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok, and set aside.
2 min
- Add 2 tablespoons oil to the wok, along with the 6 shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, and 2 cups cabbage. Stir-fry for another 2 minutes, and then add the 12 oz noodles, seared chicken, 2 scallions, and the 1 tablespoon sauce mixture. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Serve!
6-7 min
Nutrition
Per serving
- kcal
- 368
- protein
- 17 g
- carbs
- 42 g
- fat
- 15 g