Recipe by Allrecipes
"This traditional Japanese yakisoba noodle dish includes cabbage and chicken in a spicy sauce."
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skinless, boneless chicken breast halves - cut into bite-size pieces
Asian-style chile paste
1/2 medium head
cabbage, thinly sliced
carrots, cut into matchsticks
cooked yakisoba noodles
pickled ginger, or to taste
This was delicious but WAY too salty and I didn't even add the tablespoon of salt to the vegetables that it called for! Next time I am going to cut the soy sauce in half too. That being said it was REALLY good and I will make it often cutting out the saltiness!
Sorry, but it was VERY bland! I was really looking forward to trying this but was very disappointed...ended up smothering it in sweet Thai chili sauce just to get some flavor!
YUM! I am so glad I made this. I cut the chili paste to two large teaspoons instead of Tablespoons - figured that I could add more if needed but it was just perfect for us. I used a 10 oz package of dry yakisoba noodles and it was perfect. I don't really understand the recipe calling for 2 lbs cooked noodles - none the less the 10 oz package was just the right amount. Hubby says I can make this every week. One of the best, if not the best Asian dishes I have ever made. Delicious!
This is awesome! I've made it twice in the last two weeks. Couldn't find Yakisoba noodles so I used thick spaghetti noodles...turned out great!
I made this last night using the ingredients we had at home. I had to substitute the chili paste with red curry paste and the noodles with thin thai noodles, but it was still very delicious! A keeper recipe for sure!
Family loved this, I reduced soy sauce per reviews and all I had was the chili paste with seeds so I reduced that by 1/2 and it was still spicy. Added zuchinni in place of onion because I was out of onion. Will make again and add more veggies, the cabbage wilts and softens more than expected - add it last.
Made this for the first time tonight. It was actually my first time cooking with sesame oil, and it really made it wonderful.
Like another reviewer, I used low-sodium soy sauce and omitted the salt with the vegetables, and we thought it was just the right amount of saltiness. However, we don't do a ton of salt in our house, so your preferences may vary.
I scaled back the amount of chili paste (I actually used Thai Kitchen Red Curry paste because it's what I could find...it was great, but I am going to check out my options next time I'm at the Asian market). Next time, assuming I use the same paste, I'm adding the full 2T because it was still very mild the way I did it this time (approx 1/3-1/2 T).
I also used soba noodles instead of yakisoba noodles, which are actually different. But I had them and I like them...I thought they worked just fine in this recipe. Based on my past experiences cooking with soba noodles, I added them at the end and just cooked until they were heated through. Otherwise, soba noodles can get too soft. If anyone else uses soba noodles, the ~10 oz pkg (3 bundles of the kind I bought) is plenty of noodles.
Really delicious recipe! Thank you for sharing!
Great recipe. The only change we did, was to only add a tablespoon of Sriracha Hot Chili Sauce instead of the Asian Style Chili Paste. Just enough kick. Enjoyed it a lot.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 149
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