Yakisoba: quick oriental recipe with chicken and vegetables

Chicken yakisoba: a complete meal with a little of each ingredient, super tasty

The traditional oriental pasta recipe, with chicken.

Recipe for 2 people.

Classic (no restrictions), Lactose Free

Preparation: 00:50 + time to prepare a homemade vegetable broth (optional)

Interval: 00:00

TOOLS

1 cutting board(s), 1 bowl(s), 1 auxiliary bowl or plate, 1 pan(es), 1 wok pan(es) or large pan(es), 1 colander or strainer

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Yakisoba dough ingredients

– 125 g of yakisoba pasta

– salt to taste

– oil to taste, a drizzle, after draining and cooking.

CHICKEN YAKISOBA Ingredients

– 2 boneless chicken thighs, cut into cubes.

– 1/2 unit of lemon, to season the chicken

– oil to taste

– 1 small onion, cut into 2cm squares

– 1/2 unit of seedless pepper, chopped

– 1 piece(s) of ginger, measuring 1cm, grated

– 1/2 unit of fresh broccoli (very small florets)

– 1/2 carrot(s), peeled and cut into 2 cm squares (see pre-preparation)

– 1/2 unit of yellow pepper cut into 2 cm squares (or yellow pepper)

– 4 chard leaves, only the hard part, cut into 2 cm squares (or red cabbage)

– 100 g shitake mushrooms (or other mushrooms of your choice)

– 1 clove(s) of garlic, minced.

– salt to taste (optional)

– pepper to taste

Shoyu Sauce Ingredients for Yakisoba

– 1/3 cup(s) of soy sauce

– 1/3 cup cold water – to dilute the cornstarch. (or ready-made homemade vegetable broth)

– 1 teaspoon(s) of corn starch

Ingredients TO FINISH

– toasted sesame oil to taste

– 1/2 dessert spoon(s) oyster sauce (optional)

– green onion to taste, chopped

PREPARATION:

1. Separate all ingredients and utensils for the recipe.
2. In a pan, bring the water to the boil to cook the yakisoba (see preparation).
3. Clean the chicken of all visible fat, remove the skin and cut it into medium/small cubes. Place it in a bowl, season it with lemon, salt, pepper and set aside.
4. If desired, make homemade vegetable stock to use in the sauce – see amount needed in ingredient list. Tip: It can be made with vegetable trimmings from yakisoba. In this case consider an additional time of 30 minutes.
5. Wash and peel the carrot and cut it into thin slices using a mandolin or potato peeler. Next, cut the slices into squares of approximately 2 cm.
6. Wash the broccoli and divide it into very small florets.
7. Wash the pepper, remove the seeds and white parts and cut it into 2 cm squares.
8. Peel the onion, cut it in half and divide each half into 3 or 4 parts, depending on the size of the onion. Then, make new cuts in each part forming 2cm “squares”. Peel and reserve.
9. Peel the ginger, grate it and set it aside.
10. Wash, remove the seeds and chop the chilli.
11. Wash the beets, remove the soft part and use only the hard part. Cut into 2cm squares.
12. Wash and dry the green onion and chop it.
13. Clean the mushrooms (shitake or other mushrooms of your choice), without washing them. Cut into 1cm strips.

PREPARATION:

Yakisoba noodles – cooking:

1. Once the water boils, add the salt.
2. Place the noodles in the pan and cook for half the time indicated on the package (cooking will be completed in the wok or yakisoba pan)
3. Drain them, keeping a little of the cooking water.
4. Add a drizzle of oil and mix, just to make them come off more easily.
5. Book.
6. Go back to preliminary preparation, point 3.

Shoyu Sauce:

1. Dissolve the cornstarch in a little water or homemade vegetable broth.
2. Add the soy sauce and remaining water and mix well.
3. Book.

Chicken and Vegetables:

1. Place a wok or deep skillet over high heat and add the oil.
2. Once heated, brown half the chicken, turning it for a few minutes, until the entire surface is lightly golden.
3. Remove the chicken to a serving plate and set aside.
4. Brown the other half of the chicken, leave to brown, remove and set aside in the baking dish.
5. Return the wok to medium heat, add the onion, grated ginger and crushed seeded chilli. Let it brown slightly.
6. Add the vegetables in this order: broccoli, carrots, peppers, chard and shitake mushrooms or other mushrooms of your choice – after adding each vegetable, sauté for 1 to 2 minutes.
7. Reduce the heat to low, add the chopped garlic clove and season with a pinch of salt – add just a little as you will still have added soy sauce.
8. Continue sautéing until the vegetables are cooked but still very crunchy.
9. Put back the previously sautéed chicken cubes and mix well.

Chicken Yakisoba:

1. Add the soy sauce to the wok and raise the heat.
2. Add the previously cooked pasta and mix again.
3. Cook for a few more minutes, until the pasta has finished cooking and the sauce has thickened slightly.
4. Check the cooking of the vegetables, they should be cooked but still tender.
5. If necessary, add a little more of the reserved pasta cooking water.
6. Top with toasted sesame oil and oyster sauce (optional).
7. Mix well and add chopped green onion.

FINALIZATION AND ASSEMBLY:

1. Place the chicken yakisoba on a serving plate or, if you prefer, serve directly in bowls or plates, preferably deep.

Do you want to make this recipe? Access the shopping list, HERE.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.