chicken yakisoba


2 chicken breasts, thinly sliced
2 tablespoons vegetable oil
1 large onion, sliced
2 carrots, julienned
1 bell pepper, julienned
3 cups shredded cabbage
2 cloves garlic, minced
2 tablespoons ginger, minced
8 oz yakisoba noodles, cooked according to package instructions
1/4 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon sesame oil
Green onions and sesame seeds for garnish


Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken slices and cook until browned. Remove chicken from the skillet and set aside.
In the same skillet, add onion, carrots, and bell pepper. Sauté for 2-3 minutes until slightly softened.
Add cabbage, garlic, and ginger to the skillet. Cook until cabbage is wilted and vegetables are tender, about 5 minutes.
Return the chicken to the skillet and add the cooked yakisoba noodles.
In a small bowl, whisk together soy sauce, oyster sauce, Worcestershire sauce, sugar, and sesame oil. Pour the sauce over the chicken and noodle mixture. Toss everything together until well coated with the sauce.
Cook for an additional 2-3 minutes, allowing the flavors to meld.
Serve hot, garnished with green onions and sesame seeds.

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