Quick and Easy Yakisoba is healthy fast food!
Yakisoba is Japan’s version of Chinese Chow Mein. It is stir-fried noodles, vegetables, and meat served with a slightly sweet sauce. This version takes 15 minutes to prepare so it’s quick, easy, and oh sooooo delicious!
Years ago, my husband was stationed in Okinawa, Japan. Yakisoba was a dish he often ate. Most every restaurant in the area had it on the menu. He and his friends used to call it “Japanese Spaghetti.” Today, if we go to a local Japanese restaurant, he almost always orders a plate of Chicken Yakisoba.
You can make Yakisoba with many types of noodle. I’ve made this version with buckwheat noodles to coincide with this week’s New Food of the Week Challenge. Buckwheat noodles are made with buckwheat flour and are slightly nutty flavor. You can find buckwheat noodles in your local store’s Asian foods section. If you can’t, then substitute another spaghetti type of noodle. I would recommend a whole wheat version or gluten free variety and cook it to al dente.
Make and enjoy this quick and easy yakisoba anytime; lunch, dinner, or snack. It’s hardy enough to make the night before and take to work for lunch. Just reheat it and you’re ready to go. You can add a little pickled ginger just before serving too. Anyway you serve it, you are going to love this healthy fast food!
This is healthy fast food! Yakisoba is Japan's version of Chinese Chow Mein with stir-fried noodles, vegetables, and meat with a slightly sweet sauce.
15 minCook Time
15 minTotal Time
2 bundles of Buckwheat noodles, cooked according to package directions
1 teaspoon olive oil
1 chicken breast, cut in half and thinly sliced
3 cloves of garlic, minced
3 shitake mushrooms, chopped
1 onion, chopped
2 carrots, julienned or thinly sliced in matchsticks
2 green onions, chopped
9 Napa cabbage leaves, thinly sliced
Handful of fresh bean sprouts (optional)
Pickled Ginger (optional)
1/3 cup soy sauce or Braggs liquid aminos
3 Tablespoons Rice Wine Vinegar
3 Tablespoons Sake
2 teaspoons honey
1/8 teaspoon of ground ginger
1 teaspoon sesame oil
- Cook noodles according to package directions.
- While the noodles are cooking, combine all the ingredients for the sauce, soy sauce through sesame oil in a small bowl. Set aside.
- Heat oil in a large saute pan or wok over medium heat. Add the thinly sliced chicken to the pan and cook until no longer pink, about 5 minutes. Remove chicken from pan and set aside.
- Return pan to the stove and add garlic and cook until lightly brown, about 1 minute.
- Increase the heat to high and add mushrooms and onion. Cook for 2 minutes, stirring often.
- Add carrot, green onions, and cabbage leaves. Cook over medium heat for 3-4 minutes stirring often until cabbage becomes wilted.
- Add cooked noodles, sauce, cooked chicken, and bean sprouts (if using). Cook for an additional 2 minutes until the bean sprouts and noodles are warmed through.
- Plate noodles and serve with pickled ginger if using.
Enjoy this dish by itself or add a few traditional sides for a complete meal. Favorites in our house include steamed edamame (soybeans), a green salad with Carrot Miso Dressing, and Miso Soup.
What is your favorite healthy fast food?