Usuba
Yakisoba with Chicken and Vegetables
A Japanese ramen noodle dish with chicken, vegetables, and spicy chili paste. Cooked in a pan with soy sauce and sesame oil. A quick, aromatic, and satisfying meal.
- Total
- 20 min
- Standard serving
- 499.8 g
Ingredients
Total 10
Instructions
- 1
Step 1
Cook the ramen noodles in a separate pot until done or pour boiling water according to the instructions on the package. Drain in a colander and let cool.
Cut the chicken fillet into small pieces.
- 2
Step 2
Heat vegetable and sesame oil in a pan, add chili paste.
Clean and finely chop the garlic. Half a minute after the pasta, add it to the pan and stir thoroughly.
- 3
Step 3
Add the sliced chicken breast and mix. Fry, stirring, for half a minute.
Pour in half of the soy sauce and stir again. Fry over medium-high heat for about 10 minutes, stirring constantly.
- 4
Step 4
Transfer the contents of the skillet to a small saucepan and cover with a lid.
Heat another tablespoon of vegetable oil in the same pan if needed.
- 5
Step 5
Shred the Chinese cabbage. Peel and finely chop the onion.
Peel the carrots and cut into thin strips or grate on a coarse grater.
Place all vegetables in a pan with heated oil.
- 6
Step 6
Fry the vegetables for 3–5 minutes over medium-high heat, stirring occasionally.
Add the contents of the pot, noodles, remaining soy sauce and pepper to taste. Stir.
- 7
Step 7
Cook the yakisoba for another 2–3 minutes, stirring occasionally.
Arrange the dish on plates and serve hot.
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