Chicken & Veggie Yakisoba (from Package)

A quick and easy, complete meal, made with packaged noodles and seasoning powder!

Yakisoba, a Japanese stir-fried noodle dish, is a simple and delicious dish that you can’t possibly go wrong with. As with any stir fry, the dish includes a variety of vegetables and proteins of your choice. Cabbage, bell peppers, and carrots are common additions, but you could really add whatever suits your taste. I kept it simple with red bell peppers, onions, chicken, cabbage, and green onions. Yakisoba sauce is salty with a slight tang that resembles Worchestershire sauce. This recipe is “half-homemade” as it utilizes packaged Yakisoba powder, which is ideal for anyone who may not have that much time to cook.

The frozen noodles and sauce packet I use is Maruchan Nama Yakisoba Noodles. They can be purchased at Japanese/East Asian supermarkets or online. A pack of 4 costs roughly $5-6. If you want a homemade sauce, you can easily make one with 4-5 ingredients! The noodles taste best cooked in a wok over a large flame. If you do not have a wok, a skillet with a large surface area works well also.

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Chicken & Veggie Yakisoba

total cook time: 20 min.

yield: 3 servings

Ingredients:

• 14 g. or 1 tbsp. oil
• 3 g. or 1/2 tsp. salt
• 120 g. or 1 medium bell pepper, thinly sliced
• 60 g. or 1/2 medium onion
• 4-6 oz. sliced chicken breast or thigh
• 105 g. or 1 1/2 c. chopped cabbage
• 40 g. or 3 stalks green onion, sliced into 1 inch long pieces
• 2 packs yakisoba noodles with sauce powder

Directions:

1. In a skillet, heat oil over high heat and add bell peppers and onion. Saute for 2 minutes and add in the chicken. Cook for 4 minutes or until the chicken is cooked. Season with salt.
2. Add in the cabbage and green onion and saute for an additional 3-5 minutes. Set the vegetables and chicken aside.
3. Add 1 cup of water to a boil in the skillet and add 2 packs of yakisoba noodles. Cook for 2 minutes or until the noodles separate. Drain the noodles.
4. Add in the two packs of seasoning powder and the vegetables and chicken. Add in some water if the noodles are too dry. Saute for 3-5 minutes until the sauce is incorporated.
5. Serve and enjoy!

Recipe Notes:

• The noodles can be refrigerated for up to 3 days in an airtight container
• For a vegetarian version, omit the meat and substitute with eggs, mushrooms, or tofu
• The noodles are not gluten-free. They are made of wheat.