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Yakisoba Chicken
SUBMITTED BY:
emmaxwell
PHOTO BY:
tonya
"Japanese buckwheat flour noodles with chicken at their best! Noodles can be found in an Asian foods market."
RECIPE RATING:
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(134)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons chile paste
2 cloves garlic, chopped
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 cup soy sauce
1 onion, sliced lengthwise into eighths
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
8 ounces soba noodles, cooked and drained
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DIRECTIONS
In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!
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REVIEWS
Reviewed on Aug. 3, 2007 by
gurohime
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gurohime
Aug. 3, 2007
This recipe is getting rave reviews so it's obviously very popular and delicious to the reviewers, but having lived in Japan for 23 years, I must say this is not an authentic recipe. A true Japanese yakisoba recipe would never have any chili sauce in it, and it would be finished with matchstick red pickled ginger and Aonori (green flake-type seaweed). Japanese foods tend to have very subtle favors which probably does not have "enough kick" for the American palate, and as a result, recipes tend to get modified quite extensively. I mean no offense by this review, just wanted to inform the public.
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24 users found this review helpful
This recipe is getting rave reviews so it's obviously very popular and delicious to the...
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Reviewed on May 6, 2007 by
littlehemmy
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littlehemmy
May 6, 2007
I used traditional tonkatsu (yakisoba) sauce for this instead of making the sauce from scratch and it was awesome - made by Kikkoman and found at my regular grocery store. I also added fresh grated ginger, minced garlic, and a few dashes of soy sauce instead of a whole 1/2 cup. For extra veggies we threw in bean sprouts and mushrooms. We added a dash of crushed red pepper for a little kick - this was very tasty and cooked nicely in my wok! Try the tonkatsu sauce - it will definitely give you the yakisoba flavor you are looking for!
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20 users found this review helpful
I used traditional tonkatsu (yakisoba) sauce for this instead of making the sauce from scratch...
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Reviewed on Aug. 3, 2007 by
PK, Groton
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PK, Groton
Aug. 3, 2007
This is just awesome, I used chinese cabbage, some green beans,some red and green bell peppers and garlic paste to give that extra Zing my hubby really loves this thanks for the receipe my husband suggests that next time try adding few fresh beansprouts, combinations of Veggies are endless !!!
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11 users found this review helpful
This is just awesome, I used chinese cabbage, some green beans,some red and green bell peppers...
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Reviewed on Apr. 26, 2007 by ANNALOU18
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ANNALOU18
Apr. 26, 2007
For having so few ingredients, I thought this was incredibly flavorful. And I didn't even use chile paste because I couldn't find it in the store. I substituted about 2 tsp. of chile powder, 1/2 tsp red pepper flakes, and a dash of cayenne pepper. Also used 3 cloves of garlic instead of 2. The result was just the perfect amount of spice (warms the mouth but still allows you to taste your food). The soy sauce tasted great on the chicken, veggies, and noodles. I just added a dash of rice wine vinegar to the veggies as they were finishing cooking. Will definitely make again.
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11 users found this review helpful
For having so few ingredients, I thought this was incredibly flavorful. And I didn't even use...
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Reviewed on Dec. 22, 2003 by TREESAP
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TREESAP
Dec. 22, 2003
I have been wanting to make yakisoba for a loooong time now! Thanks for this great recipe. I added some mushrooms, too, just to sneak in a couple more veggies to my family. The kids loved it, too. OH, and I used chili powder because I didn't have any paste. %)
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11 users found this review helpful
I have been wanting to make yakisoba for a loooong time now! Thanks for this great recipe. I...
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Reviewed on Jul. 21, 2003 by Maggie
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Maggie
Jul. 21, 2003
This is the first yakisoba recipe I have ever tried to make, and it turned out exceptionally well! It easily compares with the teriyaki restaurant near my home that makes this dish. Since I could not find "chili paste," I used a "hot chili garlic sauce" by Sun Luck that made the dish a little too spicy when used in the same quantity as the chili paste. I ran out of soy sauce so I used a little teriyaki sauce in combination with what soy sauce I had left, and it was just fine. I also added a zucchini and used fresh yakisoba noodles, which did not require any additional cooking and draining. I wouldn't have eaten this as a kid, so I don't know if it's "kid-friendly," but my husband and I both loved it!
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10 users found this review helpful
This is the first yakisoba recipe I have ever tried to make, and it turned out exceptionally...
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Reviewed on Jul. 21, 2003 by ANITANDAVE
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ANITANDAVE
Jul. 21, 2003
I tried this recipe. I replaced the chili paste with chili powder, and added teriyaki to the chicken as it was cooking. I really enjoyed this recipe, and so did my family. I will use the recipe again. Thank you!
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9 users found this review helpful
I tried this recipe. I replaced the chili paste with chili powder, and added teriyaki to the...
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Reviewed on Apr. 25, 2007 by
BIANKAT
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BIANKAT
Apr. 25, 2007
So very, very good! Taking the others' suggestions I did the following: used Sriracha (Rooster) Sauce in place of the chili paste; doubled the garlic; used 8 chicken tenders instead of breasts (I can see using sliced beef or cubed tofu too!); cut the carrots into matchsticks; to the cabbage mixture I added 1/4 cup chicken broth to help the softening process; after the cabbage mixture was softened I added 1 small can of drained & coarsely chopped bamboo shoots, 1 can of drained bean sprouts, and about 1/2 cup of prepared muchrooms. A touch of chopped scallions on each serving was the finishing touch!
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8 users found this review helpful
So very, very good! Taking the others' suggestions I did the following: used Sriracha...
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Reviewed on Dec. 28, 2004 by ANJALEI
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ANJALEI
Dec. 28, 2004
This yakisoba recipe left out the tonkatsu sauce that is needed for authentic taste. As is, the dish is edible, but nothing at all what I was going for. All in all, I would say this is not a recipe for the person wanting to taste real japanese yakisoba. I suggest doing a Google search.
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8 users found this review helpful
This yakisoba recipe left out the tonkatsu sauce that is needed for authentic taste. As is,...
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Reviewed on Jul. 21, 2003 by SHARON SMITH
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SHARON SMITH
Jul. 21, 2003
It tasted awful. I threw it away.
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8 users found this review helpful
It tasted awful. I threw it away.
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