Chicken Yakisoba

Lately I have been on a mission to include more fresh vegetables in my diet and in my recipes. I will tell you from experience, this can be challenging on a restricted budget because buying fresh produce is so darn expensive these days! I try to stock my fridge with veggies like tomatoes, heads of lettuce, spinach, and cucumbers that are typically pretty cheap, and I also do my best to research before I shop to be aware of the cheapest produce from month to month throughout the year. However, I have found that some of these vegetables don’t always lend themselves to cooking; they are better suited to simple salads, which are great and healthy and all, but get boring after a while.

Recently, I came across this recipe and was super excited about it. First, because it was a noodle bowl, which I love, and I was looking for a good Asian food recipe to mix up my weekly schedule. Also, because there are so many veggies in it that I don’t usually cook with, and they all fell into the cheap-o category on my grocery list! Fresh green cabbage, carrots, broccoli, and onions all went into the wok for this one. I adapted the sauce slightly from the original recipe, because I like my Asian food to be more salty than sweet. All in all this was a quick, easy and cheap all-in-one-bowl meal that we both enjoyed, and the leftovers were still great the next day!


Chicken Yakisoba
  • ½ head green cabbage
  • 1 medium yellow onion
  • 2 medium carrots
  • 1 small crown broccoli
  • 2 inches fresh ginger
  • 1 large chicken breast
  • 2 Tbsp vegetable oil
  • 2 (3 oz.) packages ramen noodles
  • seasoning packets discarded
  • 1 tsp sesame oil
  • ¼ cup soy sauce
  • ¼ cup worcestershire sauce
  • ½ Tbsp ketchup
  • 1 Tbsp sriracha hot sauce (use as much as you’d like for the desired amount of kick)

DSC01999Prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.

Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, and sriracha. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

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