Description
A 30-minute Japanese-inspired dish with tender chicken, crunchy veggies, and savory-sweet yakisoba sauce. Perfect for busy weeknights or family gatherings, this easy recipe balances umami, heat, and crisp texture.
Ingredients
1/2 teaspoon light sesame oil
1 tablespoon canola oil
2 tablespoons chili paste
2 cloves garlic, chopped
4 skinless chicken breasts, cubed
1/4 cup soy sauce (low sodium optional)
1 large onion (yellow or sweet)
1/2 medium head green cabbage (core removed)
2 carrots, thinly sliced
8 ounces soba noodles (cooked and drained)
Instructions
Heat sesame oil and canola oil in a large pan over medium heat until shimmering.
Add chopped garlic and chili paste, stirring for 1 minute until fragrant.
Reduce heat to medium-low; add chicken cubes, cooking undisturbed for 3-4 minutes per side until golden.
Add onion, cabbage, and carrots to the pan, sautéing for 5 minutes until tender-crisp.
Stir in cooked soba noodles and soy sauce, tossing to coat. Heat for 2-3 minutes until noodles are warmed through and flavors meld.
Taste and adjust seasoning if needed.
Notes
Substitute chicken with tofu cubes or use udon noodles for a vegetarian/vegan version.
Use air-fried chili paste for a lighter option.
Add frozen peas or bell peppers for extra color and texture.
Store leftovers in an airtight container in the fridge for 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 8500mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg