If you are a fan of Asian takeout food just like me, you will love this Chicken Yakisoba. It’s a stir-fry featuring egg noodles, chicken, and loads of vegetables. Healthy and delicious at the same time. Yum!
Who doesn’t like a good Asian takeout? It is always my meal of choice when I don’t have enough time to cook something at home. The thing I love the most about it, is that despite being considered as a “fast food” it can still be on the healthier side. Don’t get me wrong, there are plenty of unhealthy Asian dishes – everything that is deep fried, high in fat, or containing tons of sodium and calories is obviously not a good choice. However, you can still find the real gems!
I don’t know why I am talking takeout here, because today’s dish is purely made at home. Maybe because it looks like takeout, or maybe it even IS a takeout dish in your country. Not in mine, unfortunately. That’s probably because the dish is Japanese, while the majority of takeouts are Chinese in my country. Today I am making Chicken Yakisoba! Usually this dish is made with pork pieces, but I am more into chicken so I’ve chosen the version with poultry.
You may think that Chicken Yakisoba is made with chicken + the famous Asian buckwheat flour soba noodles. At least that’s what I thought. Don’t let the name fool you! For this dish other noodles, such as ramen or Chinese egg noodles are used.
Yakisoba is crazy popular in Japan both at homes and in restaurants. It also can be found at various festivals served in a hot dog style bun as a street food. I would love to try that!
So Chicken Yakisoba is basically a stir-fry made with chicken, noodles, and veggies. You can choose any veggies you like, but from my observations cabbage is a must. Other veggies are purely your choice. Besides the staples, such as carrot, onion, and others, I also decided to add multi-colored bell peppers and oh boy, they fit perfectly in this dish. Both lookwise and tastewise!
This Japanese creation is so delicious. I would be easily able to stuff it into my face every single evening. Chicken + noodles + veggies and I am sold. Try it and you will fall in love!
- 1/2 lb (225g) boneless skinless chicken breast , cut into strips
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 large egg white , beaten
- 2 teaspoons cornstarch
- 1 cup low sodium chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 tablespoons Worcestershire sauce
- 2 teaspoons sugar
- white pepper , to taste
- 2 tablespoons canola oil
- 2 tablespoons julienned ginger
- 1 1/2 cups cabbage , shredded into strips
- 1 1/2 cups multi colored bell peppers , cut into strips
- 1/2 medium onion , sliced
- 1 large carrot , julienned
- 1/2 lb (225g) ramen noodles , or Chinese egg noodles, cooked
- sesame seeds , for sprinkling
In a bowl, toss the chicken with water, salt, and egg white. Add the starch and toss again. Cover with plastic wrap and let sit in a fridge for 15 minutes.
Fill a large pot of water and bring to a boil. Add the chicken mixture, stir, and cook for a minute, until the outside whitens. Drain and transfer to a bowl.
In a small bowl, combine the chicken stock, soy sauce, oyster sauce, Worcestershire sauce, sugar, and white pepper.
In a large skillet or wok, heat the canola oil. Add the ginger and cook for 30 seconds. Add the cabbage, bell peppers, carrot, onion, and cook until the cabbage is wilted. Don't forget to stir continuously. Add the noodles and cook for a minute. Add the chicken and cook for 1 minute more, mixing it with other ingredients. Add the stock and sauces mixture, and cook, stirring, until the liquid is almost gone. Sprinkle with some sesame seeds and enjoy!
Adapted from Hiroko's American Kitchen– Cooking with Japanese Flavors by Hiroko Shimbo