Chef's CornerDesiree Brassert

Chicken Yakisoba

Chef's corner headerThis Sino-Japanese dish is a quick and easy way of tossing your favorite ingredients into a pillow of soft noodles and slather with a flavorful sauce.

Ingredients for 4 to 6 portions

  • 500 grams of Yakisoba noodles ( or any Asian wheat noodles such as ramen, soba, or chop suey)
  • 2 tablespoons of sesame oil
  • 200 grams of sliced cabbage
  • 1 small carrot cut into Julienne strips
  • 2 scallions thinly sliced
  • 1 onion in thin Julienne strips
  • 1 red bell pepper in thin Julienne strips
  • 500 grams of thinly sliced chicken breast meat or any protein of your choice

For the sauce

  • 2 tablespoons of sugar
  • 1 small knob of fresh ginger, finely shredded
  • 3 tablespoons of low sodium soy sauce
  • 2 tablespoons of ketchup
  • 2 tablespoons of oyster sauce
  • 2 tablespoons of worcestershire sauce
  • 2 tablespoons of sesame oil


  • Thinly sliced pickled ginger
  • Toasted sesame seeds


  1. Blanch noodles for about 2 minutes in boiling water until soft. Be careful to not overcook.
  2. Toss lightly in sesame oil and set aside.
  3. Mix sauce ingredients and set aside.
  4. In a hot wok or pan, fry meat until cooked through.
  5. Add ginger, carrots, cabbage and remaining vegetables until slightly cooked but still a bit crunchy.
  6. Add noodles to the wok to combine well before pouring in the sauce and mix thoroughly.
  7. Garnish with pickled ginger and sesame seeds and serve immediately.