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
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!
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!
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!
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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