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Chicken Yakisoba

Ramen noodles and fresh veggies come together fast to make an awesome noodle bowl that is great for even a busy weeknight dinner!
Course Main Dish
Servings 4 -6 servings

Ingredients

  • 1 medium zucchini diced
  • 4 ounces button mushrooms quartered
  • 1 red bell pepper cut into thin strips
  • 1 medium yellow onion sliced into half-moons
  • 2 medium carrots grated
  • 1 small crown broccoli cut into bite-sized pieces
  • 1 inch fresh ginger grated
  • 1 large chicken breast sliced into thin strips
  • 2 Tbsp vegetable oil
  • 2 3 oz. packages ramen noodles, seasoning packets discarded
  • 1 tsp sesame oil optional
  • ¼ cup+ 2 tablespoons soy sauce
  • ¼ cup+ 2 tablespoons worcestershire sauce
  • 3 Tbsp ketchup
  • 1 Tbsp hot sauce
  • 1.5 Tbsp sugar

Instructions

  1. Prepare the meat and vegetables for stir frying. Peel and grate the carrots with a large holed cheese grater. Slice the chicken into thin strips.
  2. 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).
  3. 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.
  4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. 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).

Recipe Notes

Adapted slightly from budget bytes (added more/different veggies, increased sauce amounts)