Chicken Yakisoba

Seriously good food here!  Even the kids liked it, and that’s saying a lot.  So easy to make.  While reheating for lunch the next day, a coworker came into the kitchen based on the smell and said her husband would love her forever if she could make this for him!


1/2 head of medium green cabbage, thinly sliced
1 medium yellow onion, thinly sliced
2 medium carrots, shredded (or by a bag of shredded carrots)
1 small broccoli crown
2 tsp Gourmet Garden ginger spice blend (found in the produce section)
1 large chicken breast, sliced
2 Tbs vegetable or canola oil
2 (3 oz) pkgs ramen noodles without seasoning packets
1 tsp sesame oil (optional)
1/4 cup soy sauce
1/4 cup worcestershire sauce
2 Tbs ketchup
Up to 1 Tbs sriracha hot sauce (or omit for non spicy version)
1 Tbs sugar


Boil medium pot of water for the noodles.  Heat the vegetable or canola oil in a large skillet over medium-high heat.  When hot, add the ginger and saute for about 30 seconds to 1 minute, but watch it closely so it doesn’t burn.  Add the chicken and cook about 5 minutes, until no longer pink.  When chicken is done, add all of the vegetables.  Cook, stirring frequently until wilted, 5 – 10 minutes.  Drain juice from vegetables and chicken, return to pot with heat turned off.  Toss with sesame oil to keep from sticking.

In a small bowl, combine soy sauce, worcestershire sauce, ketchup, sriracha (if using), and sugar.  Stir until ketchup and sugar is dissolved.  Pour sauce into the skillet with the chicken and vegetables, turn heat back on to medium-high.  Add the noodles, stirring to coat everything in the sauce.  Heat through.

Serves: 6

*Derived from budgetbytes blog

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