Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into thin strips
- 1 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup yakisoba noodles
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
Instructions
- Step 1: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 2: Add onion and garlic to the skillet and cook until softened, about 2-3 minutes. Add cabbage and carrots and cook for another 2-3 minutes, until slightly tender-crisp.
- Step 3: Add cooked yakisoba noodles to the skillet. Pour in soy sauce, Worcestershire sauce, and oyster sauce (if using). Stir to combine and coat the noodles evenly.
- Step 4: Return the cooked chicken to the skillet. Stir to combine everything. Cook for 1-2 minutes, allowing the flavors to meld.
- Step 5: Remove from heat and drizzle with sesame oil. Toss gently to coat. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of water or broth if needed to prevent dryness.
- Serve this yakisoba with a side of steamed rice and a sprinkle of toasted sesame seeds for a complete and satisfying meal.
- For extra flavor depth, marinate the chicken in a mixture of soy sauce, Worcestershire sauce, and a touch of garlic for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American