I had this dish at a Chinese restaurant in the UK and it was absolutely delicious! I’ve tried to replicate it, but have yet to find something that tastes as good as theirs. It’s definitely worth trying if you’re ever in London.
What is chicken yakisoba
This is my favorite Asian food of all time. I love the sauce on top with the noodles and veggies. The best thing about this dish is that it can be made in advance and just reheated when ready to eat. You don’t need to use any oil or butter for cooking because the sauce has enough fat from the soy sauce.
This recipe is very easy to make and the ingredients are simple to find. I would recommend using fresh ginger instead of powdered ginger. If you can’t get hold of fresh ginger, then you could try adding some dried ginger powder to give the dish more flavor.
Chicken yakisoba Recipe
Difficulty: Zero cooking skills
Servings: 3 servings
Ingredients:
| Fresh noodles | 120g |
| Chicken breast | 120g |
| Fresh mushrooms | 30g |
| Onion | 40g |
| Carrot | 40g |
| Cabbage (cabbage) | 40g |
| Cooking wine | 1 tablespoon |
| Soy sauce | 1 tablespoon |
| Black pepper powder | ⅓ teaspoon |
| Edible oil | 1 tablespoon |
| Old godmother | 1 tablespoon |
| Old soy sauce | ½ tablespoon |
| Oyster sauce | ½ tablespoon |
How to make chicken yakisoba
1. Marinate shredded chicken breast with cooking wine, soy sauce and pepper for 10 minutes.
2. Then add the noodles , cook for 3 minutes, pour in a little cold water, simply flip the noodles with chopsticks, and continue to cook for 3 minutes.
3. Boiled noodles in cold water will make them more delicious.
4. Heat the oil in a pan, pour in Laoganma and stir fry red oil, add chicken shreds, stir fry until the chicken shreds turn white, add mushrooms, onions, carrots, stir fry until slightly soft, then add cabbage.
5. Add the noodles that have been cold water, pour in the dark soy sauce and oyster sauce to taste, stir fry evenly and enjoy.
Homemade Chicken Yakisoba
Ingredients
- 120 g Fresh noodles
- 120 g Chicken breast
- 30 g Fresh mushrooms
- 40 g Onion
- 40 g Carrot
- 40 g Cabbage
- 1 tablespoon Cooking wine
- 1 tablespoon Soy sauce
- ⅓ teaspoon Black pepper powder
- 1 tablespoon Edible oil
- 1 tablespoon Lao Gan Ma
- ½ tablespoon Old soy sauce
- ½ tablespoon Oyster sauce
Instructions
- Marinate shredded chicken breast with cooking wine, soy sauce and pepper for 10 minutes.
- Then add the noodles , cook for 3 minutes, pour in a little cold water, simply flip the noodles with chopsticks, and continue to cook for 3 minutes.
- Boiled noodles in cold water will make them more delicious.
- Heat the oil in a pan, pour in Laoganma and stir fry red oil, add chicken shreds, stir fry until the chicken shreds turn white, add mushrooms, onions, carrots, stir fry until slightly soft, then add cabbage.
- Add the noodles that have been cold water, pour in the dark soy sauce and oyster sauce to taste, stir fry evenly and enjoy.
juny
I’ll definitely love to see that chicken yakisoba recipe, too!
DANIELA
I’m still learning to eat with chopsticks!! But I really would love how to better my chicken yakisoba recipe.
MARTIN
When I had the opportunity to visit China I was treated to noodles in Guiyang. I would love to read and learn more about traditional Chinese noodles!
JEFF
Done this recipe today! Awesome! I used turkey breast , We will make it again, for sure. Thank you, Greetings from Romania!