The great thing about this Japanese-style yakisoba recipe is you can replace the chicken with any other meat or simply use no meat at all. This can make a great main dish or side dish.
- 1 (12 ounce) package dried soba noodles
- ⅓ cup soy sauce
- ⅓ cup rice wine
- 1 ½ tablespoons white sugar
- 3 tablespoons vegetable oil
- 1 pound chicken, cubed or thinly sliced
- 1 onion, thinly sliced
- 1 small head cabbage, very thinly sliced
- 3 cups julienned carrots, about 1 inch in length
- 1 tablespoon chopped ginger
- 2 green onions, thinly sliced, or more to taste
- 1. Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 8 to 10 minutes. Drain and rinse in cool water. Set aside.
- 2. Mix soy sauce, rice wine, and sugar together in a small bowl, stirring until sugar is dissolved.
- 3. Heat oil in a wok or large skillet over medium heat. Add chicken and onion and cook in the hot oil for 3 to 5 minutes. Add cabbage, carrots, and ginger and cook until cabbage is softened, 3 to 5 minutes more.
- 4. Place prepared noodles on top of chicken and vegetables in the wok. Pour sauce on top. Cover and cook another 3 to 5 minutes. Remove lid and toss mixture together until well combined. Sprinkle green onion over the mixture and serve.
serving: 4 servings
calories: 655.6 kcal
carbohydrates: 93.6 g
protein: 40.9 g
saturated fat: 2.6 g
cholesterol: 64.6 mg
sodium: 2033.2 mg
fiber: 8 g
sugar: 16.7 g