Servings: servings
Yakisoba Stir Fry – Japanese Street Food
A colorful, savory Japanese noodle stir-fry loaded with tender chicken, crunchy vegetables, and a rich, slightly sweet yakisoba sauce. Inspired by the vibrant street food stalls of Japan, this dish combines balanced flavors with a satisfying texture — perfect for a quick and flavorful dinner.
Calories: 550kcal
Equipment
- 1 wok or large pan
- 1 small bowl for mixing sauce
Ingredients
Sauce
- 60 grams Ketchup
- 45 grams Worcestershire sauce
- 45 grams Soy sauce
- 30 grams Oyster sauce
- 30 grams Sugar
- 15 grams Rice vinegar
Stir-Fry
- 350 grams Quick-cooking noodles
- 600 grams Chicken breast
- 70 grams Neutral oil such as canola or sunflower
- 300 grams White cabbage
- 200 grams Carrot
- 180 grams Red bell pepper
- 250 grams Mushrooms
- 150 grams Spring onions
- 60 grams Ginger-garlic paste
Toppings
- 30 grams Pickled ginger beni shoga
- 15 grams Toasted sesame seeds
- 15 grams Dried nori optional
Instructions
- In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, oyster sauce, sugar, and rice vinegar until the sugar has dissolved.
- Cook noodles in plenty of boiling water for 2 minutes. Drain, rinse with cold water, and toss with a little oil to prevent sticking.
- Slice the chicken into thin strips. Shred the cabbage (about 0.5 cm thick). Julienne the carrots and spring onions, slice the bell pepper into thin strips (0.5 × 4 cm), and the mushrooms into 0.5 cm slices.
- Heat half of the oil in a large wok or pan over high heat. Season chicken with salt and pepper, and stir-fry for 4 minutes until golden and just cooked through. Remove from the pan and set aside.
- Add the remaining oil to the pan. Add the ginger-garlic paste and fry for 20 seconds until fragrant.
- Stir-fry the cabbage, carrot, mushrooms, and bell pepper for about 3 minutes.
- Add the cooked chicken and noodles to the pan. Pour over the sauce and toss vigorously for 2 minutes until everything is evenly coated and the sauce starts to caramelize lightly.
- Add the spring onions just before serving. Serve hot and top with toasted sesame seeds, pickled ginger, and optional nori.
Notes
For a vegetarian version, omit the chicken and add tofu or extra vegetables.
Nutrition
Serving: 400g | Calories: 550kcal | Carbohydrates: 60g | Protein: 35g | Fat: 20g