Savory Chicken Yakisoba
Indulge in this delightful Savory Chicken Yakisoba, a Japanese stir-fried noodle dish that is both comforting and bursting with flavor. Perfect for a busy weeknight dinner or a festive Shabbat meal, this dish combines tender chicken, vibrant vegetables, and the umami richness of soy sauce and miso, delivering a delicious balance of textures and tastes. The secret lies in frying the ginger and green onions to release their aromatic oils, enhancing every bite. You can choose between the thin soba noodles or thicker udon noodles, making it a versatile dish for any family preference. It's a crowd-pleaser sure to impress both family and guests alike.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
raw soba noodles or udon noodles
1 lb (cooked according to package instructions)
raw boneless chicken breasts or thighs
2 lbs (sliced thin)
cornstarch
3 tablespoons (divided)
toasted sesame oil
1 tablespoon (for marinating chicken)
peanut oil
1/2 cup (for frying)
shredded cabbage
4 cups (fresh)
grated fresh ginger
1 tablespoon (freshly grated)
grated fresh garlic
4 cloves (freshly grated)
coarsely shredded carrot
1/2 cup (fresh)
green onions
6 (cut diagonally in 1-inch lengths)
thinly sliced mushrooms
1/2 lb (white, shiitake, etc.)
Japanese soy sauce
1/4 cup (for seasoning)
shiro miso
2 tablespoons (for flavor)
salt
1 teaspoon (for seasoning)
sugar
1 tablespoon (for balance)
sherry wine
1 tablespoon (for depth of flavor)
Instructions
1
Cook the udon or soba noodles in a large pot of boiling water until tender according to package instructions (about 3-5 minutes). Drain and set aside at room temperature.
2
In a medium bowl, combine the sliced chicken, 1 tablespoon of cornstarch, grated garlic, and toasted sesame oil. Mix well to coat the chicken and cover with plastic wrap. Refrigerate for at least 30 minutes.
3
Heat a large wok, skillet, or cast-iron griddle over high heat. Once hot, add 1/4 cup of peanut oil until shimmering.
4
Add the grated ginger and sliced green onions to the oil and stir quickly for about 30 seconds to release their aroma.
5
Next, toss in the shredded carrot and stir-fry for another 30 seconds.
6
Add the shredded cabbage and sliced mushrooms; wait for 30 seconds before stirring to allow the mushrooms to release their moisture.
7
Cook the vegetables until tender and most of the mushrooms' water has evaporated, approximately 3-4 minutes. Remove the vegetables from the wok with a slotted spoon and set aside in a bowl. Save any liquid left in the wok.
8
Wipe the wok clean if necessary, placing it back on high heat. Add more oil if it appears dry.
9
Add the chilled chicken mixture to the hot wok. Let it sizzle for 15 seconds without stirring to allow the chicken to sear.
10
Stir the chicken evenly in the wok and let it sit for another minute before stirring again to ensure it cooks through.
11
While the chicken is cooking, whisk together the saved mushroom liquid, soy sauce, shiro miso, remaining cornstarch, salt, sugar, and sherry in a small bowl until smooth.
12
When the chicken is cooked through, add the prepared noodles to the wok. Stir-fry for another minute to combine.
13
Return the cooked vegetables to the wok and stir-fry until everything is steaming hot.
14
Pour the liquid mixture into the wok and stir-fry until the sauce is absorbed and the dish is heated through. Serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken Yakisoba?
It is a Japanese stir-fried noodle dish featuring tender chicken, fresh vegetables, and an umami-rich sauce made with soy and miso.
What kind of noodles can be used for this recipe?
You can use either 1 lb of thin soba noodles or thicker udon noodles depending on your preference.
Can I use chicken thighs for this dish?
Yes, you can use 2 lbs of either boneless chicken breasts or chicken thighs, sliced thin.
How long should the chicken marinate?
The chicken should marinate in the refrigerator for at least 30 minutes before cooking.
What is in the chicken marinade?
The marinade consists of 1 tablespoon of cornstarch, grated garlic, and toasted sesame oil mixed with the sliced chicken.
What type of oil is best for frying this yakisoba?
Peanut oil is recommended for its high smoke point, using about 1/2 cup for frying.
How should I prepare the green onions?
Cut 6 green onions diagonally into 1-inch lengths before adding them to the stir-fry.
How long do the noodles need to boil?
Noodles should be cooked in boiling water for 3-5 minutes or until tender according to package instructions.
Why are the ginger and green onions fried first?
They are fried for 30 seconds to release their aromatic oils into the peanut oil, enhancing the overall flavor of the dish.
When should the cabbage and mushrooms be added?
Add the cabbage and mushrooms after the carrots, allowing the mushrooms to sit for 30 seconds to release moisture.
What do I do with the liquid left by the vegetables?
Save any liquid left in the wok after cooking the vegetables to use as a base for the sauce mixture.
What is the secret to a good sear on the chicken?
Add the chicken mixture to a very hot wok and let it sizzle for 15 seconds without stirring.
What ingredients are in the stir-fry sauce?
The sauce includes saved mushroom liquid, Japanese soy sauce, shiro miso, cornstarch, salt, sugar, and sherry wine.
What is shiro miso?
Shiro miso is a white fermented soybean paste that provides a savory umami depth to the sauce.
How many garlic cloves are used in this recipe?
The recipe calls for 4 cloves of freshly grated garlic.
Is this dish suitable for a quick dinner?
Yes, it is an ideal dish for a busy weeknight dinner as it is both comforting and quick to stir-fry.
Can this recipe be used for Shabbat?
Yes, it is a festive and flavorful dish that is great for impressive family and guests during a Shabbat meal.
Why is cornstarch added to the sauce?
Cornstarch acts as a thickener to help the sauce coat the noodles and vegetables evenly.
Can I use different types of mushrooms?
Yes, you can use white mushrooms, shiitake, or any variety of thinly sliced mushrooms.
Is this recipe considered kosher?
Yes, this recipe is tagged specifically as a kosher recipe.
What kind of soy sauce should I buy?
Japanese soy sauce is specifically recommended for this recipe to achieve the correct flavor profile.
How much cabbage should I prepare?
You should use 4 cups of fresh shredded cabbage.
Do I need to clean the wok during the process?
If the wok appears messy after cooking the vegetables, wipe it clean before adding the chicken.
How is the sherry wine used?
One tablespoon of sherry wine is whisked into the sauce mixture to add depth of flavor.
What is the role of sesame oil?
Toasted sesame oil is used in the chicken marinade to provide a nutty aroma and flavor.
How much ginger is required?
The recipe calls for 1 tablespoon of freshly grated ginger.
Should the dish be served hot?
Yes, it should be served immediately while steaming hot for the best texture and flavor.
How many carrots are needed?
The recipe requires 1/2 cup of coarsely shredded fresh carrots.
Can I substitute other meats for chicken?
While this specific recipe is for chicken, the stir-fry method is versatile for other proteins.
What provides the sweetness in the sauce?
One tablespoon of sugar is added to the sauce mixture to balance the salty and savory flavors.