For the Yakisoba Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ketchup
- 1 teaspoon sugar
- 1/4 cup water
For the Noodles and Chicken:
- 8 ounces yakisoba noodles (or substitute with ramen or Chinese egg noodles)
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 1 small carrot, julienned
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 cups shredded cabbage
- 1 cup bean sprouts (optional)
- Green onions, chopped, for garnish
- Beni Shoga (red pickled ginger) for garnish (optional)
- Aonori (green seaweed flakes) for garnish (optional)
Preparing the Yakisoba Sauce:
- In a small bowl, mix together the soy sauce, Worcestershire sauce, oyster sauce, ketchup, sugar, and water to create the yakisoba sauce. Set this sauce aside.
Cooking the Noodles:
- Cook the yakisoba noodles according to the package instructions. Once cooked, drain them and rinse under cold water to remove excess starch. This prevents the noodles from sticking together. Set aside.
Stir-Frying Yakisoba Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the thinly sliced chicken breasts and stir-fry until they are cooked through and browned. Remove the cooked chicken from the skillet and set it aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- Add the minced garlic, sliced onion, julienned carrot, and sliced red bell pepper. Stir-fry these vegetables for a few minutes until they start to soften.
- Add the shredded cabbage and bean sprouts (if using) to the skillet. Continue stir-frying until the vegetables are tender but still crisp.
Combining Noodles and Sauce:
- Add the cooked yakisoba noodles and the cooked chicken back to the skillet with the stir-fried vegetables.
- Pour the prepared yakisoba sauce over the noodles and toss everything together. Make sure the sauce is evenly distributed and coats all the ingredients.
- Continue cooking for a few more minutes, allowing the noodles to absorb the flavors of the sauce.
Serving Yakisoba Chicken:
- Divide the Yakisoba Chicken among serving plates.
- Garnish with chopped green onions, beni shoga (red pickled ginger), and aonori (green seaweed flakes) if desired.
- Serve hot and enjoy your homemade Yakisoba Chicken!
This dish is a flavorful and satisfying Japanese stir-fry that’s perfect for a quick and tasty meal.