Yakisoba chicken stir fry

    (478)
    35 min

    Japanese buckwheat flour noodles with chicken at their best! Use regular stir fry noodles if you can't find soba noodles.


    428 people made this

    Ingredients
    Serves: 6 

    • 1/2 teaspoon sesame oil
    • 1 tablespoon vegetable oil
    • 2 tablespoons chilli paste
    • 2 cloves garlic, chopped
    • 4 skinless, boneless chicken breast fillets - cubed
    • 125ml soy sauce
    • 1 onion, sliced lengthways into eighths
    • 1/2 medium cabbage, coarsely chopped
    • 2 carrots, coarsely chopped
    • 250g soba noodles, cooked and drained

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large frying pan combine sesame oil, vegetable oil and chilli paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/2 of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
    2. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

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    Reviews & ratings
    Average global rating:
    (478)

    Reviews in English (342)

    Peppers
    by
    0

    Nice, authentic-tasting dish which produces many portions. It is rather salty, which I don't mind but I'm a bit of a salt fiend. Maybe go for low-salt soy-sauce if you're not such a fan.  -  01 Feb 2016

    BakingNana
    by
    0

    What a wonderful recipe. We loved it!  -  11 Feb 2013

    by
    580

    This recipe is getting rave reviews so it's obviously very popular and delicious to the reviewers, but having lived in Japan for 23 years, I must say this is not an authentic recipe. A true Japanese yakisoba recipe would never have any chili sauce in it, and it would be finished with matchstick red pickled ginger and Aonori (green flake-type seaweed). Japanese foods tend to have very subtle favors which probably does not have "enough kick" for the American palate, and as a result, recipes tend to get modified quite extensively. I mean no offense by this review, just wanted to inform the public.  -  03 Aug 2007  (Review from Allrecipes US | Canada)

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