Japanese · Lunch or dinner

Yakisoba

Name: Yakisoba
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb chicken thighs, sliced thin; 16 oz yakisoba noodles, loosened under warm water; 3 cups green cabbage, chopped into 1-inch pieces; 1 medium carrot, julienned; ½ medium yellow onion, thinly sliced; 3 scallions, cut into 1-inch segments; 3 tbsp soy sauce; 2 tbsp Worcestershire sauce; 2 tbsp oyster sauce; 2 tbsp ketchup; 1 tbsp sugar; 1 tbsp fresh ginger, grated; 2 garlic cloves, grated; 2 tbsp neutral oil; 2 tbsp pickled red ginger, for serving

Stir-fried wheat noodles, chicken, cabbage and tangy-sweet sauce.

Maui's an app that plans a whole week of dinners like this one. See how it works ↓

Prep: 15 min
Cook: 15 min
Makes: 4 servings
Skill: Beginner
Heat: Mild, adjustable

Halal Contains soy Contains gluten Contains shellfish Contains fish

Maui says

Don't skip the pickled red ginger on top. The hot-pink crunch cuts straight through the rich-sweet sauce and is what tells your tongue this is yakisoba and not lo mein.

Ingredients

Everything below makes 4 servings.

1 lbchicken thighssliced thin
16 ozyakisoba noodlesloosened under warm water
3 cupsgreen cabbagechopped into 1-inch pieces
1 mediumcarrotjulienned
½ mediumyellow onionthinly sliced
3scallionscut into 1-inch segments
3 tbspsoy sauce
2 tbspWorcestershire sauce
2 tbspoyster sauce
2 tbspketchup
1 tbspsugar
1 tbspfresh gingergrated
2garlic clovesgrated
2 tbspneutral oil
2 tbsppickled red gingerfor serving

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

510calories
28gprotein
64gcarbs
14gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start

Whisk soy sauce, Worcestershire, oyster sauce, ketchup, sugar, ginger, garlic in a small bowl - that's the yakisoba sauce.
Slice chicken, chop cabbage, julienne carrot, slice onion and scallions.
Loosen noodles by rinsing under warm water - they come pre-cooked but stuck together.

Sear chicken

Heat oil in skillet/wok over high. Add chicken in a single layer; cook 3 min undisturbed, then toss until just cooked through (~2 min more). Move to a plate.

5 min · hands on

Veg

Add remaining oil. Toss in onion and carrot, stir-fry 2 min. Add cabbage; stir-fry 2 min until just wilted but still crunchy.

4 min · hands on

Noodles in

Add loosened noodles and chicken back. Pour sauce over. Toss with tongs constantly for 2-3 min so the noodles soak up the glaze and char slightly at the edges.

3 min · hands on

Finish

Toss in scallions for the final 30 seconds. Plate, top with pickled red ginger.

1 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of chicken thighs Pork loin (traditional)

Slice thin, stir-fry same time.

Instead of chicken thighs Shrimp

Add shrimp last 2 min - overcook into rubber otherwise. Saves about 3 minutes.

Instead of chicken thighs Extra-firm tofu

Press tofu, cube, sear before adding veg.

Gluten free Rice noodles for yakisoba noodles, tamari for soy sauce, gluten-free Worcestershire sauce for Worcestershire sauce, for oyster sauce

Gluten-free ramen noodles also work. Check label - many oyster sauces contain wheat.

What keeps

Yakisoba reheats beautifully in a skillet (microwave makes the noodles rubbery). Keeps 4 days; toss with a splash of water when reheating to loosen.

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