YAKISOBA
This is a dish that is popular in Japan and usually sold as street food. This version is made with pork, although you could easily substitute chicken or tofu.
Provided by PalatablePastime
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
- Cook noodles in boiling water about 8 minutes, or until tender.
- Drain noodles and rinse under cold water.
- In a large deep skillet or wok, cook onion in oil for about 3 minutes.
- Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
- Add the pork and cook for 2 minutes more.
- Cover the mixture with noodles and pour the sauce over all.
- Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
- Place on a serving platter and garnish with chopped scallions, if desired.
YAKISOBA CHICKEN
Japanese buckwheat flour noodles with chicken at their best! Noodles can be found in an Asian foods market.
Provided by emmaxwell
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
- In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!
Nutrition Facts : Calories 295.2 calories, Carbohydrate 40.7 g, Cholesterol 45.6 mg, Fat 4.8 g, Fiber 3 g, Protein 26.3 g, SaturatedFat 0.9 g, Sodium 1621.3 mg, Sugar 5.5 g
CHICKEN YAKISOBA
This traditional Japanese yakisoba noodle dish includes cabbage and chicken in a spicy sauce.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Japanese
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
- Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
- Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 69.8 g, Cholesterol 29.3 mg, Fat 16.5 g, Fiber 7.2 g, Protein 26.5 g, SaturatedFat 2.2 g, Sodium 3867.9 mg, Sugar 9.6 g
YAKISOBA CHICKEN
Well if you want something fairly quick to put together and is loaded with flavor, this is it. The Thai red curry paste adds such a wonderful flavor. It's pretty spicy, so don't make this is you don't like spicy. You can use less curry paste too, but it was perfect for us. The original recipe is from Allrecipes, posted by E. Maxwell using chili paste, but we prefer the Thai red curry paste instead. Hope you enjoy.
Provided by Nimz_
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut and chop all vegetables and chicken before starting.
- Heat a large skillet over medium heat for 5-7 minutes.
- Add the sesame oil, canola oil and Thai red curry paste and saute for one minute.
- Add garlic and saute an additional minute.
- Add chicken and 1/4 cup of the soy sauce and saute until chicken is no longer pink, about 10.
- Remove mixture from pan and set aside and keep warm.
- In the emptied pan, combine the onion, cabbage, bell pepper and carrots. (you may need to add the cabbage a little at a time).
- Stir fry until cabbage begins to wilt.
- Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend.(You may want to serve the chicken mixture on top of the noodles instead of mixing the noodles into the chicken mixture.).
- Heat through.
- Serve with extra soy sauce if desired.
- Enjoy.
Nutrition Facts : Calories 332.1, Fat 9.9, SaturatedFat 2.2, Cholesterol 46.4, Sodium 1743.3, Carbohydrate 39, Fiber 3.3, Sugar 5.2, Protein 24.8
YAKISOBA
Sponsored by Lea & Perrins®. Yakisoba loosely translates to grilled noodles, but you're not expected to place noodles on the grill. Traditionally, an iron pan is placed over the grill and noodles are cooked on them. The dish's roots are from Chinese lo mein, but with a Japanese flavor twist and a fusion of flavor from Worcestershire sauce. It's a Japanese street food favorite that will quickly become a weeknight favorite in your home.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Shredded pickled red ginger (beni shoga or kizami beni shoga; see Cook's Note)
- For the yakisoba sauce: Whisk together the Worcestershire sauce, ketchup, sugar and soy sauce in a small bowl and reserve.
- For the yakisoba: Place the noodles in a bowl, add about 1 teaspoon of the oil and stir to separate.
- Heat the remaining oil in a skillet over high heat for 1 to 2 minutes. Add the pork belly and sear on all sides, about 3 minutes. Stir in the mushrooms, onion and carrot and cook until tender but not cooked all the way, 3 to 4 minutes. Add the cabbage and cook until almost tender, about 1 minute. Stir in the scallions and cook until slightly softened, about 30 seconds. Sprinkle in some pepper.
- Add the noodles to the skillet and lower the heat to medium. Stir to warm and combine the noodles with the vegetables in the skillet for about 30 seconds. Stir in the yakisoba sauce and cook until the sauce is absorbed and distributed, about 1 minute. Plate up and top with the dried green seaweed and pickled red ginger if using.
More about "chicken yakisoba food"
CHICKEN YAKISOBA WITH SRIRACHA RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine AsianCategory EntreeServings 4Total Time 30 mins
- Bring a pot of water to a boil and cook the ramen noodles for 3 minutes. Drain and rinse with cold water. Toss with teaspoon of vegetable oil in a small bowl, set aside.
- In a small bowl mix together ketchup, sriracha, Worcestershire sauce, soy sauce and honey, set aside.
YAKISOBA - WIKIPEDIA
From en.wikipedia.org
Main ingredients Noodles ( wheat flour), …Type Japanese noodlesPlace of origin JapanVariations Sara udon, Yaki udon
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YAKISOBA CHICKEN - INSANELY GOOD
From insanelygoodrecipes.com
4.9/5 (13)Total Time 30 minsCategory Chicken, RecipesCalories 295 per serving
- In a large skillet, pour the sesame oil, canola oil, and chili paste. Stir for 30 seconds on medium heat.
- Add the garlic and stir for 30 seconds. Cook the chicken with 1/4 cup of soy sauce for 5 minutes, or until no longer pink. Remove from the pan and set aside.
- Add the onion, cabbage, and carrots to the same skillet. Fry for 2 to 3 minutes, or until the cabbage starts to wilt.
- Increase the heat to high and mix in the remaining soy sauce, cooked noodles, and chicken mixture for 1 minute or until combined. Serve and enjoy!
BEST CHICKEN YAKISOBA RECIPE - HOW TO MAKE ... - DELISH
From delish.com
Cuisine American, AsianCategory Dairy-Free, Nut-Free, Weeknight Meals, LunchOccupation Assistant Food EditorTotal Time 35 mins
- In a small bowl, whisk Worcestershire, soy, ketchup, oyster sauce, and sugar until combined and set aside.
- Add chicken and cook, turning occasionally, for 7 minutes until browned and just cooked through.
YAKISOBA NOODLES WITH CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (10)Total Time 40 minsCategory Main CourseCalories 250 per serving
- Heat 1 tablespoon of oil in a pan over medium high heat. Add the chicken in a single layer and season with salt and pepper to taste.
HOMEMADE CHICKEN YAKISOBA - STEP BY STEP PHOTOS - BUDGET BYTES
From budgetbytes.com
4.5/5 (163)Total Time 30 minsServings 6Calories 355 per serving
- Before you begin, prepare 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, sriracha, and sugar. Use only 1/2 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).
CHICKEN YAKISOBA: A QUICK, AUTHENTIC JAPANESE RECIPE - …
From thewoksoflife.com
4.7/5 (32)Total Time 30 minsCategory Noodles And PastaCalories 368 per serving
- Remove the yakisoba noodles from the package, and transfer to a bowl of hot water. Gently break them up; the hot water will help loosen them. Drain thoroughly and set aside.
- In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar until thoroughly combined. In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil. Set aside.
- Heat 1 tablespoon of oil in a wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok, and set aside.
- Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, and cabbage. Stir-fry for another 2 minutes, and then add the noodles, seared chicken, scallions, and the sauce mixture. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Serve!
YAKISOBA - JO COOKS
From jocooks.com
4.8/5 (111)Calories 610 per servingCategory Dinner, Lunch
- Prep the noodles: Remove the noodles from their package, and place in a colander. Rinse well and drain. While rinsing you will have to separate the noodles with your hands.
- Stir fry the chicken and veggies: In a large wok or skillet, heat the peanut oil over medium-high heat. Add the chicken pieces and cook until no longer pink. Add the sliced onion and carrots and cook for another 2 minutes until the onion softens. Add the mushrooms, cabbage and green onions. Toss everything together and cook for another minute.
- Finish the dish: Add the Yakisoba noodles to the wok then pour the sauce over everything. Toss everything together using tongs. Cook for another 2 minutes until the noodles heat through.
CHICKEN YAKISOBA NOODLES | JAPANESE STIR FRIED NOODLES ...
From nishkitchen.com
Category Pasta & NoodlesCalories 510 per serving
- Combine together worcestershire sauce, soy sauce, oyster sauce, tomato sauce and a pinch of sugar in a medium bowl. Set aside.
- Heat 1 tbsp oil in a wok or large frying pan over high heat. Add chicken. Stir fry for 2-3 minutes or until cooked through. Remove chicken from pan. Set aside.
- Heat 1 tbsp oil in the pan over high heat. Add carrots, cabbage, onions and scallions (spring onions). Stir fry for 2 minutes or until tender. Add fried chicken, cooked noodles and stir fry sauce. Stir fry for 1-2 minutes.
CHICKEN YAKISOBA - CONNIE VENERACION EXPLORES ASIAN FOOD ...
From devour.asia
Cuisine JapaneseCategory Main Course, SnackServings 4Total Time 25 mins
- In a bowl or cup, mix together all the ingredients for the yakisoba sauce until the sugar is completely dissolved.
CHICKEN YAKISOBA NOODLES - I HEART UMAMI®
From iheartumami.com
Ratings 10Calories 309 per servingCategory Main Course
- Season white sweet potato noodles & bake over a large lined sheet pan at 400F for 25 mins. Set aside to cool. Season sliced chicken thighs w/ seasonings. Mix well & set aside. Prepare aromatics, veggies, and combine/mix well Worcestershire sauce.
- Pan fry chicken pieces over medium high heat w/ ghee or avocado oil. Cook until the edges are golden & almost cooked through. Set chicken & juice aside. Add aromatics, season w/ little salt. Saute until fragrant. Add veggies, season w/ little salt saute for a few more mins. Add 3-4 tbsp Worcestershire sauce, 1 tbsp coconut aminos, and chicken back to the skillet. Taste & adjust. Toss to combine.
- Layer noodles at the bottom of a large serving bowl/tray. Ladle chicken & veggies on top. Sprinkle chopped scallions. Serve immediately.*
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- In a small mixing bowl whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce and sesame oil. Set aside.
- Add noodles to boiling water and cook stirring occasionally, just until noodles separate, about 1 minute. Let drain well in a colander and set aside.
- Heat 1 Tbsp oil in a non-stick wok or 12-inch (and deep) non-stick skillet over fairly high heat. Add chicken, just lightly with salt if needed (a pinch or two). Give space between pieces add cook, turning once halfway, until cooked through about 5 minutes.
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4/5 (2)Category Dairy-Free, Nut-Free, Weeknight Meals, LunchCuisine American, AsianTotal Time 35 mins
- In a small bowl, whisk Worcestershire, soy, ketchup, oyster sauce, and sugar until combined and set aside.
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CHICKEN YAKISOBA (TIPS AND TRICKS, VARIATIONS, HOW TO MAKE ...
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Reviews 6Servings 4-6Cuisine AsianCategory Main Dish
- Bring a large pot of water to a boil. Meanwhile, prep your veggies. Once boiling, turn off heat and add the noodles. Stir the noodles with a chopstick to loosen the noodles for up to 1 minute (no more), just until the noodles are separated – don’t overcook! Transfer to a colander and rinse with cold water. Drain VERY WELL then drizzle with sesame oil to prevent the noodles from sticking together; set aside.
- Heat 1 tablespoon vegetable oil over medium-high heat in a large wok or heavy bottom skillet/saucepan with deep sides (stainless steel or cast iron). Once very hot, add the well-drained noodles to the pan and stir fry 2 minutes, transfer to a plate.
- While the chicken is still on the cutting board, pat dry and season with salt, pepper and paprika.
EASY CHICKEN YAKISOBA RECIPE - CRUNCHY CREAMY SWEET
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5/5 (10)Calories 223 per servingCategory Dinner
- Start with preparing the vegetables: slice carrots into thin sticks, slice bell pepper, shred cabbage, slice mushrooms.
- In a measuring cup, whisk together the sauce ingredients: soy sauce, Worcestershire sauce, ketchup, brown sugar, oil, ginger and garlic.
- Boil water in a pot for noodles. Once boiling. Turn off the heat, add noodles to pot and set kitchen timer to 3 minutes. Cover the pot and let the noodles cook. Once timer is done, drain noodles in colander. You can drizzle a little bit of olive oil over noodles and toss to prevent sticking.
CHICKEN YAKISOBA NOODLES (+VIDEO) | MASALAHERB.COM
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Category Main CourseCalories 311 per servingTotal Time 30 mins
- Keep all your ingredients ready and cut. Cut vegetables and also cut the chicken into bite-sized pieces. Cook noodles as per package instructions until soft (that will take 2 minutes).
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- Remove the noodles from the package, and then place them into a bowl of hot water. Gently separate and loosen them in hot water. Drain thoroughly when they are soft and set them aside for later.
- Use a small bowl for your Yakisoba sauce recipe. Mix the soy sauce, oyster sauce, Worcestershire sauce, mirin, and sugar. In another bowl, coat the sliced chicken pieces with the cornstarch and the 2 tsp of oil. Set this aside.
- Heat 1 tbsp of oil in a cast-iron wok, or a similar deep pan over high heat. Add chicken (one layer only), sear it for at least 1 minute, and then stir-fry for another minute. Remove from the oil and also set this aside.
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