Japanese Yakisoba

Ingredients

• 12 oz of pre-cooked or fresh yakisoba noodles
• 2 tablespoons of vegetable oil
• 8 oz of chicken breasts, thinly sliced
• 2 cups of shredded cabbage
• 1 cup of julienned carrots
• 1 medium sliced onion
• 1 sliced red bell pepper
• 2 chopped green onions
• 1/2 cup of store-bought or homemade yakisoba sauce
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish

Directions

1. Start by boiling the yakisoba noodles according to the package instructions. Drain them well and set aside. You want the noodles to be soft but not mushy.
2. Cut the chicken breast into thin slices. This ensures quick and even cooking. Season the chicken lightly with salt and pepper.
3. Thinly slice the cabbage and bell pepper. If using other vegetables like carrots or onions, cut them into thin strips or julienne.
4. Place a large wok or frying pan over medium-high heat. Add a tablespoon of vegetable oil and let it get hot.
5. Add the sliced chicken to the hot pan. Stir-fry until the chicken is cooked through and slightly browned, about 3-4 minutes. Remove the chicken from the pan and set it aside.
6. In the same pan, add another tablespoon of oil if needed. Add the sliced vegetables and stir-fry until they are just tender but still crisp, about 2-3 minutes.
7. Return the cooked chicken to the pan with the vegetables. Add the cooked yakisoba noodles to the mix.
8. Pour in the yakisoba sauce, which typically includes Worcestershire sauce, soy sauce, and oyster sauce. Stir everything together to ensure the noodles, chicken, and vegetables are well coated with the sauce.
9. If you like a bit of heat, add a dash of chili sauce or flakes. Cook for another minute or two, allowing the flavors to meld together.

Additional notes

• Customize your yakisoba by experimenting with different proteins such as shrimp, pork, or tofu. You can also vary the vegetables to include carrots, bean sprouts, or mushrooms for a personalized touch. Adjust the sauce’s flavor by adding more soy sauce for saltiness or a dash of mirin for sweetness.
• Store leftover yakisoba in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave or a skillet. If using a skillet, add a splash of water to prevent the noodles from drying out and stir-fry until heated through.
• Serve your yakisoba hot, garnished with sesame seeds or chopped green onions for an added crunch and flavor. Pair it with a side of pickled ginger or a simple cucumber salad to balance the richness of the dish.
• Explore different regional styles of yakisoba, such as the Osaka-style which often includes a sweet sauce, or the Hiroshima-style that layers the ingredients with a thin pancake. For a vegetarian option, omit the meat and increase the variety of vegetables or add plant-based proteins.