Yakisoba, “yaki” means ‘grilled’ and “soba” which refers to ‘noodles’ is an ancient Japanese dish derived from the Chinese chowmein. Today, Japanese people prefer it to the extent that you will find yakisoba often in the lunch menu on weekends and in every restaurants. Those who love chicken, this is another method of preparation. I bet, you will love it and are going to stick to this recipe every time you go for chicken. Moreover, it is not so time consuming and also easy. Unlike other Japanese recipe, the ingredients can be found anywhere and just by giving it your 30 minutes, the ever delicious dish is ready in front of you.
Read On To Explore The Recipe Of Delicious Yakisoba Chicken
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Dish Will Be Ready In: 30 minutes
Serving: 3 to 4 people
½ teaspoon of sesame oil
1 teaspoon of canola oil
2 teaspoon of Chile paste
2 cloves of garlic in chopped form
4 skinless and boneless chicken breast halves that are cut into 1 inch cubes
1/2 cup of soy sauce
1 onion, sliced into thin and long pieces
½ medium cabbage (chopped coarsely)
2 carrots (chopped coarsely)
8 ounces of soba noodles (cooked and drained)
Direction To Cook:
Take a large skillet and combine sesame oil, and canola oil in it. Add Chile paste and stir fry for the next 30 minutes. Now add garlic and stir fry again for the additional 30 seconds. Next come the chicken part. Add the boneless chicken pieces with ¼ cup of soy sauce in the mixture. Stir fry again for 5 minutes. Make sure that the chicken no longer remains pink. After doing all this, remove the mixture from the heat and keep aside at some warm place.
Take another empty pan and add onion, cabbage and carrot in it.
Stir fry the mixture in the pan for another 2/3 minutes until cabbage starts wilting.
Add the remaining soy sauce, cooked noodles and the chicken mixture that you just prepared in the first step.
Mix the blend and cook for another 2-3 minutes.
Put off the flame and serve in your favorite plate.
As toppings, you can use dried green seaweed also called as “Aonori” and pickled red ginger or “Kizami Beni Shoga” in Japanese for garnishing