Chicken Yakisoba

Packed with lean chicken breast and fiber-rich vegetables, this lighter yakisoba delivers authentic street-food flavor with minimal oil and a balanced homemade sauce.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 450 g chicken breast, cut into thin strips · 504 kcal in the whole recipe
• 200 g dry egg noodles · 768 kcal in the whole recipe
• 250 g white cabbage, shredded · 62 kcal in the whole recipe
• 100 g carrot (1 medium), julienned · 41 kcal in the whole recipe
• 110 g onion (1 medium), sliced · 44 kcal in the whole recipe
• 8 g garlic (2 cloves), minced · 12 kcal in the whole recipe
• 6 g fresh ginger (1 tbsp), grated · 5 kcal in the whole recipe
• 13 g sesame oil (1 tbsp) · 115 kcal in the whole recipe
• 32 g reduced-sodium soy sauce (2 tbsp) · 18 kcal in the whole recipe
• 17 g tomato paste (1 tbsp) · 17 kcal in the whole recipe
• 10 g honey (1 tsp) · 30 kcal in the whole recipe
• 15 g vinegar (1 tbsp) · 3 kcal in the whole recipe

Method

1. Boil 200 g dry egg noodles in boiling water according to package directions for 3-4 minutes until al dente, drain, and set aside.

   

2. Whisk 32 g soy sauce, 17 g tomato paste, 10 g honey, 15 g vinegar, and a pinch of black pepper in a small bowl to prepare the yakisoba sauce.

   

3. Heat 13 g sesame oil in a large wok over high heat; add 450 g thinly sliced chicken breast, 8 g minced garlic, and 6 g grated ginger, stir-frying for 4-5 minutes until cooked through.

   

4. Add 110 g sliced onion, 100 g julienned carrot, and 250 g shredded white cabbage to the wok; stir-fry over high heat for 3-4 minutes until vegetables are tender-crisp.

   

5. Toss the boiled noodles and prepared yakisoba sauce into the wok, stirring constantly over medium-high heat for 2 minutes until evenly coated and warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.