Yakisoba is a typical dish of Japanese street cuisine, it’s very popular, so here we bring you how to make yakisoba with chicken breasts recipe, which is made from fried noodles and vegetables to which some type of meat or seafood can be added.
It admits infinite combinations of these families of ingredients, which make it very versatile and adaptable to everyone’s taste.
If you are lucky enough to find precooked wheat noodles, do not hesitate to get a package. It’s the right type of noodle for this recipe, but you can also use ramen noodles, udon noodles, or any other kind of Chinese wheat noodles. You just have to semi-cook them before starting with the cooked one, as we explain below.
Learn how to make yakisoba with chicken breasts recipe
In Japan, yakisoba sauce is used, from which the name of the dish comes, which is easily found in Asian food establishments.
We encourage you to prepare this dish at home because it is amazing. It is very easy and in less than 20 minutes you will have it on the table. Nothing to do with the precooked supermarket. Little word.
Chicken breast: 150g
Spring onion: 1
Small carrot: 1
Green pepper: 0.5
A piece of Fresh ginger
Cashews nuts: 12
Fresh shiitake mushrooms: 50 g
Clove of garlic: 1
Yakisoba sauce: 80 ml
How to prepare chicken breast Yakisoba step by step:
Total time: 25min
Elaboration: 15 min
Heat plenty of water in a saucepan and, when it starts to boil, remove it from the heat and submerge the noodles to hydrate them for a couple of minutes. We drain and dry.
Peel the carrot and onion, wash the pepper. Cut the vegetables into thin strips. We also cut the chicken breast into slices. Finely grate the clove of garlic and ginger and cut the mushrooms into thin slices.
Heat a little oil in a frying pan and fry the noodles over medium heat for a couple of minutes, turning halfway through. We remove them to one side of the pan, add a little more oil and sauté the chicken and garlic.
As soon as the chicken changes color, add the carrot, spring onion, pepper, ginger and sauté over high heat, stirring nonstop. When they are al dente, add the mushrooms and the yakisoba sauce. We sauté while incorporating the noodles to integrate all the ingredients well.
We serve immediately, with the cashew nuts spread over the surface. We can leave them whole or chop. To taste.