Recipe

Chicken Yakisoba Noodles Recipe

A vibrant Japanese-inspired stir-fry featuring crispy baked sweet potato noodles, seasoned chicken thighs, and colorful vegetables in a savory sauce.

Chicken Yakisoba Noodles Recipe

Total time

35 min

Servings

5

Net carbs

7g

Sign in required

Unlock household features

Sign in with your household email to save preferences, add cook notes, and add recipes to your meal plan.

Household sign-in

Sign in to access all features

Favorites, cook notes, and meal planning require household sign-in.

Email me a sign-in link

Ingredients

What you need

Adjust servings

5 servings
5
  • 1 ½ lbs chicken thighs (sliced (bone/skinless))
  • ½ tsp coarse salt
  • ⅛ + ⅛ tsp ginger powder & black pepper
  • ½ tbsp sesame oil
  • 1 fat shape white sweet potato (spiralized)
  • 2 tbsp olive oil
  • Sprinkle onion & garlic powder
  • Coarse salt to taste
  • 3 bulbs scallions (chopped (save green parts for garnish))
  • Half 1 whole yellow onion (slice to thin strips)
  • 3 garlic cloves (sliced)
  • 2 cups carrots (cut into matchsticks)
  • 2 cups snow peas (roughly chopped in diagonal)
  • 4 cups sliced cabbage
  • 8 oz fresh shiitake mushrooms (sliced)
  • ½ cup beef stock
  • 3 tbsp tomato paste
  • 1 tbsp aged balsamic vinegar
  • 2 tbsp coconut aminos
  • ¼ tsp onion (, ¼ tsp garlic, ¼ tsp mustard powder)
  • ⅛ tsp salt (, ⅛ tsp cinnamon powder, ⅛ tsp black pepper)

Instructions

How to cook it

Prep timer

35:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
  2. 1. Spiralize the sweet potato, toss with olive oil and seasonings, then bake on a lined sheet pan at 400°F for 25 minutes until crispy; set aside to cool.
  3. 2. Season the sliced chicken thighs with salt, ginger powder, and black pepper, then prepare all aromatics and vegetables.
  4. 3. Combine the tomato paste, beef stock, balsamic vinegar, coconut aminos, and all sauce seasonings in a bowl and mix well.
  5. 4. Cook the seasoned chicken over medium-high heat in sesame oil until golden at the edges and nearly cooked through, then remove and set aside with any juices.
  6. 5. Add scallion whites, onion, and garlic to the pan with a pinch of salt and sauté until fragrant, then add carrots, snow peas, cabbage, and mushrooms and cook for a few minutes.
  7. 6. Pour in the prepared sauce and return the chicken to the skillet, tossing everything together and adjusting seasoning to taste.
  8. Cook until the thickest piece reaches 165F and the juices run clear.
  9. 7. Layer the baked sweet potato noodles in a serving bowl, top with the chicken and vegetable mixture, garnish with scallion greens, and serve immediately.

Source & attribution

I Heart Umami · IMPORTED

https://diet.driv.space/recipes/chicken-yakisoba-noodles-recipeI Heart Umami reference: https://iheartumami.com/chicken-yakisoba-noodles/

Rated 5/5 from 17 ratings on I Heart Umami. Method rewritten in-house; see source for the publisher's original.