This chicken yakisoba is probably my mother’s most famous recipe. It has always been a hit during parties. I can’t even begin to explain how amazing this stuff is. It’s so addicting, I can guarantee you’ll be running back for seconds! What I love most about this recipe is that it can easily be modified to your liking. We usually add shrimp to give it a little more meatiness, but you can add whatever you want 🙂 If you plan to make the full recipe, be sure to use a large wok or skillet. And by large I mean the biggest skillet you have. I used a 14 inch wok. It will seem like a lot of vegetables at first, but they decrease in size as they cook.

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In the picture with all of the ingredients I show the the more commonly found yakisoba noodles. The separate picture of noodles displays the type of noodles I prefer to use. They are thicker and more flavorful than the noodles displayed with all the other ingredients. They are a little harder to find though. Most Asian markets should have them. If you live in the Seattle area where I’m from, you can find these yakisoba noodles at Metropolitan Market.

Chicken YakisobaIngredients:
3 tbsp olive oil
3 cloves minced garlic
2 chicken breasts (cut 1 inch pieces) 16.8 oz
3/4 cup celery, sliced (1.5 sticks)
3 cups carrot, julienned (about 2 medium carrots)
2 1/2  cups onion, thinly sliced (about 1 medium onion)
2 lb Yakisoba noodles
1 medium cabbage, chopped
12 oz fresh broccoli florets
1 red bell pepper, sliced
2 tbsp rice vinegar
1/2 cup soy sauce
3 tbsp white sugar

Directions:

1. Chop up the vegetables and chicken. Whenever I know I’m making a dish that requires a good amount of chopping, I chop my veggies the night before, cover them in plastic warp and refrigerate them. This really speeds up the cooking processes.

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2.  Heat olive oil in a large wok over medium high heat.  Add the minced garlic and stir for about 1 minute.

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3. Place the diced chicken into the wok and stir until light brown and most of the liquid is absorbed.

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4. Add the chopped onions, and sauté them until they become translucent.

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5. Toss in the carrots and celery and stir until softened. Then add in the cabbage, bell pepper, and broccoli and stir for about 4 minutes.

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6. Pour in rice vinegar and soy sauce and sprinkle in the sugar. You may want to add a little more soy sauce depending on how salty you prefer your food.

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7. Add in the Yakisoba noodles. The noodles might be very compact at first, but they will separate after they sit in the hot wok for a few minutes.

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8. Stir the noodles for another 3-5 minutes or until they’ve all separated. Remove from heat and serve warm.

Chicken Yakisoba-11

 

 

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Chicken Yakisoba
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 3 tbsp olive oil
  • 3 cloves minced garlic
  • 2 chicken breasts (cut 1 inch pieces) 16.8 oz
  • ¾ cup celery, sliced (1.5 sticks)
  • 3 cups carrot, julienned (about 2 medium carrots)
  • 2½ cups onion, thinly sliced (about 1 medium onion)
  • 2 lb Yakisoba noodles
  • 1 medium cabbage, chopped
  • 12 oz fresh broccoli florets
  • 1 red bell pepper, sliced
  • 2 tbsp rice vinegar
  • ½ cup soy sauce
  • 3 tbsp white sugar
Instructions
  1. Chop up the vegetables and chicken. Whenever I know I'm making a dish that requires a good amount of chopping, I chop my veggies the night before, cover them in plastic warp and refrigerate them. This really speeds up the cooking processes.
  2. Heat olive oil in a large wok over medium high heat. Add the minced garlic and stir for about 1 minute.
  3. Place the diced chicken into the wok and stir until light brown and most of the liquid is absorbed.
  4. Add the chopped onions, and sauté them until they become translucent.
  5. Toss in the carrots and celery and stir until softened. Then add in the cabbage, bell pepper, and broccoli and stir for about 4 minutes.
  6. Pour in rice vinegar and soy sauce and sprinkle in the sugar. You may want to add a little more soy sauce depending on how salty you prefer your food.
  7. Add in the Yakisoba noodles. The noodles might be very compact at first, but they will separate after they sit in the hot wok for a few minutes.
  8. Stir the noodles for another 3-5 minutes or until they've all separated. Remove from heat and serve warm.