At-Home Chicken Yakisoba Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons Worcestershire sauce
  • ½ tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • ¼ teaspoon white pepper
  • 8 ounces ramen noodles, cooked
  • 3 tablespoons neutral oil, divided
  • 1 pound chicken breasts, sliced into strips
  • 1 tablespoon salt
  • 2 scallions, finely chopped
  • 1 cup chopped Napa cabbage
  • 3 baby bok choy, leaves separated
  • ½ cup frozen peas, thawed
Directions
  1. To prepare the sauce, whisk together the Worcestershire, honey, soy sauce, oyster sauce, white pepper, and ketchup, if using, in a small bowl. Set aside.
  2. Once the noodles are cooked and drained, toss with 1 tablespoon of neutral oil and set aside.
  3. Sprinkle salt over chicken. Heat an oiled griddle or large cast-iron skillet over medium heat.
  4. Once hot, add the chicken and cook until browned. Move to the side of the griddle.
  5. Add the scallion and cabbage and cook until beginning to soften. Move to the side of the griddle.
  6. Add the bok choy and cook, stirring constantly, until wilted and beginning to char. Combine the vegetables and chicken together and push to the side of the skillet. Add more oil as needed.
  7. Add the noodles to the griddle and stir constantly, softening the noodles. As they begin to brown, add the sauce. Toss the sauce into the noodles, then combine with the vegetables and chicken. Toss together, heating until noodles start to become crispy.
  8. Add the peas last, tossing to warm through.
  9. To serve, divide into bowls and top with microgreens and pickled ginger.