Simple Homemade Chicken Yakisoba with Vegetables

Ingredients

• 400 g yakisoba noodles (about 14 oz)
• 300 g chicken breast, sliced into strips (about 10.5 oz)
• 1 medium carrot, julienned (about 120 g / 4.2 oz)
• 1/2 small cabbage, thinly sliced (about 300 g / 10.6 oz)
• 1 red bell pepper, sliced into strips
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 3 tbsp soy sauce (shoyu) (about 45 ml)
• 2 tbsp vegetable oil (or olive oil) for frying (about 30 ml)
• 1 tbsp cornstarch dissolved in 4 tbsp water (4 tbsp = 60 ml)
• 1 tsp sugar (about 5 g)
• 1 tsp salt (adjust to taste)
• 1/2 tsp ground black pepper
• 2 tbsp chopped green onions (scallions) for garnish
• 1 tbsp sesame oil (optional, for aroma)

Instructions

1. Cook the yakisoba noodles according to package instructions until al dente; drain, rinse with hot water and set aside so they don’t stick.
2. Season the chicken strips with 1 tbsp soy sauce, a pinch of salt and pepper; let rest for 5 minutes.
3. Heat 1 tbsp oil in a wok or large skillet over high heat; fry the chicken in batches until browned and cooked through; set aside.
4. In the same pan, add the remaining tablespoon of oil and sauté the garlic and onion for 1 minute until softened and fragrant.
5. Add the carrot and bell pepper; stir on high for 3–4 minutes until they start to soften but remain slightly crisp.
6. Add the sliced cabbage and cook another 2 minutes, just to wilt the leaves slightly.
7. Return the chicken to the pan, add the noodles, the remaining 2 tbsp soy sauce, the sugar and the pepper; toss well to combine.
8. Pour in the cornstarch mixture and stir until the sauce thickens and coats the noodles; adjust salt if needed. Finish with chopped scallions and, if desired, a drizzle of sesame oil. Serve hot.

Tips

• Cut vegetables to similar sizes so they cook evenly and keep a pleasant texture.
• Use high heat and keep stirring to sear flavors and prevent vegetables from releasing too much water.
• If you have extra sauce left over, cook the cornstarch a little longer before storing so leftover yakisoba doesn’t become soggy the next day.

Variations

• Replace the chicken breast with firm tofu cubes for a vegetarian version.
• Add broccoli, mushrooms or bamboo shoots to your preference for extra texture.

FAQ