Ingredients
- Yakisoba noodles: 1 package (about 14 oz)
- Boneless, skinless chicken breasts: 1 pound, cut into bite-sized pieces
- Soy sauce: 1/4 cup
- Oyster sauce: 2 tablespoons
- Brown sugar: 1 tablespoon
- Vegetable oil: 2 tablespoons
- Mixed vegetables (broccoli, carrots, cabbage): 2 cups
- Sesame oil: 1 teaspoon
Instructions
- Step 1: In a bowl, whisk together soy sauce, oyster sauce, and brown sugar. Set aside.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Step 3: Add the mixed vegetables to the skillet and cook until tender-crisp, about 5 minutes.
- Step 4: Add the yakisoba noodles to the skillet with the vegetables. Pour the sauce over the noodles and vegetables, tossing to combine.
- Step 5: Add the cooked chicken back to the skillet and toss everything together until heated through.
- Step 6: Drizzle with sesame oil and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat yakisoba in a skillet over medium heat with a splash of water to prevent drying.
- Garnish with sesame seeds and chopped green onions for added flavor and visual appeal.
- For extra flavorful chicken, marinate it in half of the soy sauce mixture for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American