Hey guys, it's Sarah again. Told you I'd be posting a noodle recipe today. So much for low carb, eh?
I'm particularly excited about this one, because it used to be one of my go-to's at Japanese restaurants, before I discovered that I really like sushi. Every time I go to a Japanese restaurant now, I kind of stop and gaze wistfully at the yakisoba on the menu before ordering my usual rolls or sashimi. So I figured I'd make it at home, because that was the only way I was going to get it!
There's something special about the texture of a good yakisoba noodle––that slight chewiness that every great noodle should have. While they haven't paid us to endorse them or anything, I would definitely recommend the noodles made by the Sun Noodle company. Their yakisoba (and ramen noodles) are some of the best I've tried! I bought a pack of noodles that actually came with a seasoning packet that I didn't end up using, but I think that they also sell the noodles separately, without any additional seasonings.
One slightly surprising ingredient in this chicken yakisoba recipe is Worcestershire sauce. As I was doing my research, I noticed Worcestershire sauce showing up again and again in several different [probably Americanized] Japanese dishes. I was a little skeptical, but I was so glad I included it. It adds an amazing flavor and tang to the dish!
Ok, let's get started.
You'll need:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon mirin
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon sugar
- 8 oz. sliced chicken thighs or breast
- 2 teaspoons cornstarch
- 3 tablespoons oil, plus 2 teaspoons (divided)
- 6 fresh shiitake mushrooms, thinly sliced
- 1 small onion, thinly sliced
- 1 medium carrot, julienned
- 2 cups julienned cabbage
- 12 oz. fresh yakisoba noodles
- 2 scallions, julienned
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!
Chicken Yakisoba
Ingredients
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon mirin
1 1/2 teaspoons Worcestershire sauce
1 teaspoon sugar
8 oz. sliced chicken thighs or breast
2 teaspoons cornstarch
3 tablespoons oil, plus 2 teaspoons (divided)
6 fresh shiitake mushrooms, thinly sliced
1 small onion, thinly sliced
1 medium carrot, julienned
2 cups julienned cabbage
12 oz. fresh yakisoba noodles
2 scallions, julienned
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!
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