Recipes|Featured Main
Japanese-Style Chicken Yakisoba
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT20M10 Minutes
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Yield:4 Servings
Ingredients
- 1 pound T&C Japanese-inspired ground chicken
- 1 pound fresh yakisoba noodles
- 4 cups thinly sliced cabbage, divided
- 8 ounces mushrooms, sliced or torn into bite-size pieces
- ⅓–½ cup chili crisp, plus more to taste
- 453.59g T&C Japanese-inspired ground chicken
- 453.59g fresh yakisoba noodles
- 946.35ml thinly sliced cabbage, divided
- 226.8g mushrooms, sliced or torn into bite-size pieces
- ⅓–½ cup chili crisp, plus more to taste
Bring a little easy comfort to dinner with this simple Japanese-inspired yakisoba. Savory ground chicken, tender cabbage, earthy mushrooms, and chewy noodles are tossed with chili crisp for a flavorful, satisfying meal that comes together in one skillet.
Preparation
STEP 1
Heat a large skillet or wok over medium-high heat. Coat lightly with oil. Add the ground chicken and cook, breaking it into small pieces, until browned and cooked through, about 5–7 minutes.
STEP 2
Add the mushrooms and about 3 cups of the cabbage. Cook for 3–4 minutes, stirring often, until the vegetables begin to soften.
STEP 3
Add the yakisoba noodles and chili crisp. Toss everything together and cook for 2–3 minutes, until the noodles are heated through and evenly coated with the chili crisp.
STEP 4
Divide among bowls and top with the remaining fresh cabbage. Add any additional toppings from the options below, if desired.
Options
Swap the yakisoba noodles for fresh udon noodles.
Top with bean sprouts for extra crunch.
Add sliced green onions for a fresh finish.
Top with jammy eggs for a heartier meal.
Add shredded carrots or baby bok choy for more vegetables.
Sprinkle with toasted sesame seeds before serving.
Add extra chili crisp for more heat.