What’s yakisoba you ask? Mark Bittman wrote an article about this Japanese dish with vegetables, meat, and noodles all tossed in a thick brown sauce. I saw this recipe first on Budget Bytes, but Bittman acknowledges that yakisoba is meant to be flexible. It’s a “use what you have” kind of dish, and you all know how much I like those.
On that note, I used buckwheat soba noodles which I had in the cabinet. But after further research, the noodles which come in the Ramen package are closer to the kind which are authentically used in the dish. I haven’t bought a package of Ramen since I finished college, so this recipe provides a good excuse! But it’s the sweet and spicy brown sauce which really makes the recipe good. I would never have thought to mix soy sauce, Worcestershire, and ketchup together, but it works. Just be sure to adjust the cayenne pepper to your taste. Enjoy!
3 T reduced sodium soy sauce
3 T Worcestershire sauce
1 T ketchup
1 t sugar
1/8 t cayenne pepper
1 T canola oil
1 T garlic ginger paste
2 boneless, skinless chicken thighs, cut into small pieces
1 (16 oz.) bag frozen vegetables, such as Trader Joe’s Harvest Hodgepodge
4-5 oz. soba noodles or Ramen noodles, cooked and drained
Mix soy sauce, Worcestershire sauce, ketchup, sugar, and cayenne pepper in a small bowl. Set aside.
Heat oil in a large frying pan or wok. Add garlic ginger paste and cook for 1-2 minutes. Add chicken pieces, and stir fry until chicken is no longer pink. Add vegetables, and saute 10-15 minutes more. Mix in sauce. Add noodles, and toss to coat.
-Adapted from Budget Bytes