15. Chicken Yakisoba

15 - Chicken Yakisoba

Savory Japanese style noodles with a healthy smattering of veggies

Prep to plate time: 1 hr
Serves: 4


  • 6 oz dried Egg Noodles (12 oz fresh, or 2-3 packages instant ramen)
  • 1/2 head Cabbage
  • 1 medium Yellow Onion
  • 2 medium Carrots, chopped
  • 1 crown Broccoli
  • 1-1/2 lbs Chicken Breasts (boneless, skinless)
  • 2 inches fresh Ginger
  • 1 Tbsp Sriracha
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup Soy Sauce
  • 2 Tbsp Ketchup
  • 1 Tbsp Sugar
  • Sesame Oil
  • Vegetable oil


  1. PREP: Chop the carrots. Cut the broccoli into bite sized florets. Cut the onion and cabbage into thin slices
  2. PREP: Peel the ginger then finely grate
  3. PREP: Cut the chicken into strips
  4. PREP: In a bowl add the Sriracha, Worcestershire sauce, soy sauce, ketchup and sugar. Whisk to mix thoroughly
  5. Boil enough water to cover the noodles and cook until just tender, about 5 min. Drain and toss with 2 tsp of sesame oil to prevent sticking
  6. Heat 2 Tbsp vegetable oil in a wok over medium-high heat. Add the ginger and sauté  for 1 min
  7. Add the chicken and cook until no longer pink, about 5 min
  8. Add all of the vegetables. Stir and cook until wilted, about 10 min, scraping up any browned bits on the bottom of the pan
  9. In a small bowl, combine soy sauce, worcestershire sauce, ketchup, Sriracha and sugar. Whisk until the sugar is dissolved
  10. Pour sauce in with the chicken and vegetables and stir until thoroughly combined
  11. PLATE: Add the noodles, stir to combine and heat through, about 3 min

Inspired by: Cooking Channel

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