Yakisoba is a Japanese stir-fry noodles dish. It’s a great dish to get in some vegetables for kids. My toddler gobbles this up, noodles, meat, veggies…she eats it all, and that is reason alone for me to keep making this stir-fry. But aside from my daughter, it’s another wonderful dish to make and just have as a quick lunch or dinner throughout the week. It’s usually done with pork, which I like also. But this time I made it with chicken and it was a great substitute for pork if you don’t want to use it.
About 5 cups of cabbage chopped into squares
1 carrot carrot cut into thin strips
1 cup of white onions cut into strips
3 green onions, cut into strips
3-4 cloves of garlic, minced (about 1 Tbs)
1 lb. thinly sliced chicken, lightly sprinkled with salt and pepper (2 chicken breast)
16 ounces (approximate) yakisoba or thin chow mein noodles (The package comes with 3 small packets, I use all of it and make my own sauce instead of using the package one)
For the Yakisoba Sauce
4 Tbs of oyster sauce
3 Tbs of soy sauce
2 Tbs of sake
1 Tbs Worcestire sauce
1 Tbs ketchup
1. Marinate Pork with ½ tsp salt pepper and 2 tsp soy sauce, 2 tsp sesame oil
2. Mix all ingredients for the sauce and set aside
3. Loosen noodles according to package instructions. (I just pour some hot water over my noodles and gently loosen with tongs…you don’t want to over cook your noodles or they’ll get mushy)
4. In a large skillet over medium high heat, add about 2 teaspoon of sesame oil onto the skillet and add meat and cook.
5. Once pork starts to become cooked, add all the vegetables and stir.
6. Once vegetables become soften, add the noodles, and pour yakisoba sauce on top.
7. Add the green onions, saving about 1/4 of it for garnish.
8. Turn off heat and continue to stir so sauce incorporates throughout noodles and vegetables and meat.