Chicken Yakisoba: Try This Recipe for Perfectly Slurpable Noodles

In many parts of the world fall is in full force with a healthy dose of sweater weather in the morning. But here in Dubai, the humidity decided to go on defense, so soup season is not making an appearance yet. But no worries, the plan to make ramen for dinner can easily be switched up to the equally delicious and slurpable chicken yakisoba.

Chicken yakisoba is essentially ramen, but instead of the broth, you have a salty, sweet, and spicy sauce to tie it all together. It is the perfect balance of flavors in chicken yakisoba that will keep you coming back for more. In my opinion, the sauce is the most important part. You have a winning combination of worcestershire sauce, ketchup, sesame oil, and sriracha that slightly drapes the noodles for the perfect bite.

But you know I have to put my own twist on it! While traditional yakisoba is typically made with pork, cabbage, and surprisingly, udon noodles as opposed to soba, I am making some adjustment to fit my taste. I am replacing the pork with lean chicken breast, the cabbage for broccoli, and the udon for a gluten free soba noodle. I am also adding shiitake mushrooms and a little extra heat, but feel free to make it your own with your favorite noodle, protein, and veggies.

Serves 4

Tools:

A large wok. You need to get this one. I know I say that every time, but it’s true.

Ingredients:

2 Chicken breasts, cubed

2 packages (or about 14 ounces) of soba noodles (make sure they are 100% buckwheat if you need GF) or udon noodles

1/2 onion, chopped

2 carrots, chopped

1 broccoli crown, florets removed

8 ounces of shiitake or white mushrooms, sliced

1 Thai red chili, minced (optional)

2 cloves of garlic, minced

1 inch of ginger, minced

2 tablespoons of sesame oil

2 teaspoons of worcestershire sauce

1 tablespoon of ketchup

2 teaspoons of sriracha

Scallions for the prettty

Instructions:

1. In your wok, heat up a neutral cooking oil. Add the chicken and cook about 80% through before adding the onion and carrots.
2. While that cooks, begin boiling water to cook your noodles of choice. Also, make the sauce by combining the sesame oil, worcestershire, ketchup, and sriracha.
3. Add the mushrooms to your wok and stir to combine. Reduce the heat to medium-low.
4. Your water should be boiling at this point, so add the noodles and cook to the package instructions. Add the broccoli crowns at the last 5 minutes of cooking. When finished drain and rinse with cold water.
5. To your wok, add the garlic, ginger, and chili (if using). Cook for about 1 minute before adding the noodles and broccoli. stir to combine the ingredients and then add the sauce. Give it another stir to make sure that the noodles, vegetables, and chicken are glazed lightly with the sauce.
6. To serve, divide between bowls and top with some scallions.

If you like this, be sure to check out my chicken katsu with spicy soba noodles!