Let me first say that I'm sure this is not authentic yakisoba. I've never eaten yakisoba on the streets of Japan, but I have seen Mark Bittman make this yakisoba on his show, The Minimalist, and I knew I had to make some.

It looked easy, it had tons of vegetables, and the sauce looked like an interesting combination of salty, sweet, tangy, and spicy. I've grown tired of my usual teriyaki sauce that I use on most of Asian dishes, so this was a nice deviation. The sauce contains worcestershire and ketchup, which truly does offer a unique flavor. I used a whole tablespoon of sriracha in my sauce, but as you may know by now, I like things spicy. If you're not into spicy, you can leave that out all together or just add a dash or two of sriracha or any hot sauce. I suggest using at least a little because it does add some flavor and if you use just a bit, the heat won't even be detectable.

I will admit that I may have overcooked my vegetables and noodles, but guess what? It was still so freaking delicious that I couldn't wait until I was finished photographing to eat a bowl. You gotta try this stuff!

Chicken Yakisoba

Total Recipe cost: $5.63
Servings Per Recipe: 6
Cost per serving: $0.94
Prep time: 15 min. Cook time: 15 min. Total: 30 min.

Inspired by Mark Bittman's Yakisoba.

INGREDIENTS		COST
1/2 head	green cabbage	$0.41
1 medium	yellow onion	$0.55
2 medium	carrots	$0.25
1 small crown	broccoli	$0.70
2 inches	fresh ginger	$0.52
1 large	chicken breast	$1.66
2 Tbsp	vegetable oil	$0.08
2 (3 oz.) packages	ramen noodles seasoning packets discarded	$0.50
1 tsp	sesame oil (optional)	$0.19
1/4 cup	soy sauce	$0.24
1/4 cup	worcestershire sauce	$0.20
2 Tbsp	ketchup	$0.05
(up to) 1 Tbsp	sriracha hot sauce	$0.26
1 Tbsp	sugar	$0.02
TOTAL		$5.63

STEP 1: Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.

STEP 2: Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don't let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).

STEP 3: Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.

STEP 4: In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only 1/2 tsp of sriracha if you don't want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

Step By Step Photos

Prepare all of the vegetables and chicken for stir frying. The ginger gets grated with a small holed cheese grater and the carrots get grated with a large holed cheese grater. The chicken, onion, and cabbage are cut into thin strips (for step by step photos on how to thinly slice cabbage, click here). Cut the broccoli crown into small, bite-sized pieces.


Begin to boil a medium pot of water for the noodles. Also, heat the vegetable oil in a large skillet over medium high heat. Once the skillet is hot, add the ginger and saute for about 30 seconds to one minute.


Add the sliced chicken and cook until it is no longer pink (about five minutes).


By this time, the water should be boiling. Add the noodles and cook just until tender. Drain the noodles, return them to the pot (with the heat turned off), sprinkle with sesame oil and toss to coat.


Add the vegetables to the skillet. Stir and cook just until tender and slightly wilted.


Until they look something like this. I could have cooked them a little less, because they will continue to cook once you add the sauce and noodles. But, it was still fantastic!


While the vegetables are cooking, prepare the sauce. Mix together the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar in a small bowl. If you're not that into spicy, add only 1/2 tsp of sriracha. I used a whole Tablespoon because I like it hot!


Pour the sauce onto the chicken and vegetables.


Stir to coat.


Add the noodles, stir to combine, and heat through (1-3 minutes).


Enjoy!