A quick and easy Chicken Yakisoba Recipe with a twist - a refined sugar-free sauce! I have had the pleasure of working in several Asian restaurants and at everyone of them I learned something new from the kitchen staff at each restaurant, and I will be forever grateful. I now take those tidbits of knowledge and use them in my own kitchen. When working at my first Japanese restaurant, many staff meals included Yakisoba, delicious Japanese stir fry noodles. I always loved the savory and slightly sweet brown yakisoba sauce, sometimes adding ridiculous amounts of chili sauce, because there is also a place in my heart for Spicy Yakisoba.
My wife's favorite meal will forever be one that includes noodles, so you can bet she loves this one too. It's great for quick-ish meal for those busy weeknights, thanks to the frozen stirfry veggies, and the ramen noodles. You will spend most of your time making the homemade yakisoba sauce, and the best part is it is sweetened with coconut sugar, so keep the cane sugar in the cabinet and use the natural sugar instead. Yes, it's worth it. Skip the store-bought yakisoba sauce, just look at the ingredients and you'll most likely want to make your own.
For Japenese Stir-Fried Noodles aka Yakisoba, feel free to use top ramen noodles (skip the season packet), if you can't find Ocean Halo's (I found mine at Whole Foods), or head to your local Asian grocery store and see if they have fresh yakisoba noodles, or can point in the direction of the dried ones.
If you want to go all whole foods or need to skip wheat flour with this recipe, you can consider trying Korean Sweet Potato Noodles, or Spaghetti Squash that has been roasted and shredded to make "noodles". I always use skinless chicken breasts or cubed tofu for this recipe, but feel free to use chicken thighs, just grab the boneless and skinless to make it easier for you when making Chicken Yakisoba Noodles. Or feel free to use a rotisserie chicken, just add the shredded chicken in at the end with the cooked frozen vegetables. Save this recipe and use it next time you're craving a delicious Asian-inspired dish that's simple to make and packed with savory goodness.
In this blog post, we'll walk you through the ingredients, step-by-step instructions, substitutions, recipe variations, storage tips, and answer some common questions about this mouthwatering recipe. Plus, we'll ensure your safety with a handy food safety checklist. Let's cook this yummy yakisoba dish!
- Yakisoba Sauce:
- Oyster sauce (substitute with vegan version)
- Tamari or soy sauce
- Worcestershire sauce
- Toasted sesame oil (substitute with sesame oil)
- Coconut sugar
- Fresh ginger
- Chicken or Tofu:
- Chicken breast or 16 oz extra firm tofu, cubed
- Black pepper
- Cornstarch or arrowroot
- Avocado or olive oil or vegetable oil
- Frozen stir-fry veggie mix
- Ocean Halo's Organic Ramen Noodles (or four individual packages of ramen noodles)
- Cold water
- Toppings (optional):
- Green onions
- Sesame seeds
- Korean chili flake
- Sambal (personal favorite)
See recipe card for quantities.
- Prepare the Sauce: Start by combining all the Yakisoba sauce ingredients in a small bowl or pint mason jar. Mix until they are well combined, then set the sauce aside.
- Prepare Your Chicken or Tofu: If using chicken, slice it diagonally against the grain into ½-inch thick pieces. Place the chicken in a medium-sized bowl, add salt, black pepper, and cornstarch (or arrowroot). Toss until well combined and set it in a large bowl.
- Cook the Chicken or Tofu: In a pan over medium-high heat, add 2 tablespoons of avocado or olive oil. Add the sliced chicken pieces (or tofu cubes) and fry them until they turn lightly golden. It's best to do this in batches to allow space between the pieces for proper pan-frying. Once cooked, set the chicken (or tofu) aside and wipe the pan clean.
- Cook the Frozen Veggies: In the same pan, add 1 tablespoon of cooking oil and the frozen veggies. Cook them until they are defrosted. Place them in the same bowl as the cooked chicken (or tofu) and set them aside. Wipe the pan clean again.
- Cook the Ramen Noodles: Add three cups of water to the pan and bring it to a boil. Add the ramen noodles for 2-3 minutes of cooking time, ensuring you gently separate the noodles as they cook. Cook them to al dente, drain, and then add them to the same bowl with the veggies and chicken. Set the chicken mixture aside.
- Prepare the Dish: In the pan, add the savory sauce and cook it for about 30 seconds over medium heat. Then, add all the cooked ingredients back into the pan. Gently toss everything together to combine. Top it off with scallions and toasted sesame seeds for an extra burst of flavor. Serve your Tofu or Chicken Yakisoba immediately.
- Oyster Sauce: You can substitute oyster sauce with a vegan version.
- Chicken or Tofu: you can also use thin sliced beef, mushrooms, Impossible meat, tempeh and TVP.
- Ramen Noodles: Korean sweet potato noodles, buckwheat noodles, spaghetti squash, or any noodle you want to try, there are no rules.
- large skillet or large wok
- large bowl or platter
- small bowl
Leftovers can be refrigerated in an airtight container for up to 2-3 days. When reheating, add a tablespoon of water to the noodles and heat in a sauté pan on medium-low heat until fully reheated.
For a quicker meal prep, you can prepare the Yakisoba sauce in advance and store it in the fridge in an air-tight container for up to 7 days.
Also, consider using a rotisserie chicken to cut your cooking time in about half. Just add the sliced breast at the end with the cooked veggie and noodles.
Absolutely! While ramen noodles are traditional, you can experiment with udon, soba, or even whole wheat noodles for a unique twist.
Brown sugar or honey can be great alternatives if you don't have coconut sugar on hand.
You can opt for low-sodium soy sauce or tamari to reduce the sodium content in the sauce.
Enjoy this Quick Chicken Yakisoba with Refined Sugar-Free Sauce! This dish is a delightful blend of flavors that'll leave your taste buds craving more. Don't hesitate to get creative with your substitutions and variations to make it your own. Bon appétit!
Quick and Easy Chicken Yakisoba - Refined Sugar Free Sauce
- 1 Stovetop
- 1 large skillet or large wok
- 1 large bowl or platter
- 1 small bowl
- 3 tablespoon oyster Sauce
- 3 tablespoon tamari or Soy sauce
- 1 teaspoon Worcestershire
- 1 tablespoon toasted Sesame Oil sub sesame oil
- 1 tablespoon ketchup
- 1 tablespoon coconut Sugar
- ¼ teaspoon fresh Ginger
- ¼ teaspoon salt
- ¼ teaspoon sriracha
Chicken or Tofu:
- 3 pounds of chicken breast or 16 oz extra firm tofu cubed
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch or arrowroot
- 1 tablespoon avocado or olive oil
- 16 oz frozen stir-fry veggie mix
- 8.4 oz Ocean Halo's Organic Ramen Noodles or four individual packages of noodles
- 4 cups water
Prepare the sauce:
- Add sauce ingredients in a small bowl or a pint mason jar. Mix until well combined and set aside.
Prepare your chicken:
- slice chicken diagonally against the grain into ½ inch thick pieces. Place the chicken into a medium-sized bowl, add salt, pepper, and cornstarch, and toss until well combined. Place in a large bowl and set aside.
Cook the chicken:
- Add 2 tablespoons of avocado or olive oil to your pan, add chicken pieces and fry until lightly golden. Best to do this in batches; you want to have space between your chicken pieces, so they don't steam but pan fry. Set cooked chicken aside. Wipe out the pan.
Cook frozen veggies:
- Add 1 tablespoon of cooking oil to your pan. Add the frozen veggies and cook until defrosted. Place in the same bowl as chicken and set aside. Wipe out the pan.
Cook ramen noodles:
- Add three cups of water to the pan and bring to a boil. Add noodles and let cook for 2-3 minutes. Helping separate the noodles as they cook. Cook to al dente. Drain and add to the same bowl with veggies and chicken. Set noodles aside.
- In the pan add the yakisoba sauce and cook for 30 seconds. Add all the cooked ingredients. Gently toss to combine. Top with scallions and toasted sesame seeds. Serve immediately.
- Add 1 tablespoon of water to noodles and heat in sauté pan on medium-low until reheated.
- Substitute oyster sauce with a vegan version. Substitute chicken with one block of the cubed tofu.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
- Ensure chicken (if used) is cooked to an internal temperature of 165°F (74°C).
- Wash your hands and utensils thoroughly after handling raw chicken.
- Use separate cutting boards for raw meat and vegetables.
- Refrigerate leftovers promptly to avoid bacterial growth.
- Always defrost frozen vegetables thoroughly before cooking.