a balanced plate with room for dessert

Yakisoba Chicken

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Yes, I am still alive, although my lack of posts contradicts this fact… Looking back though, I can’t really remember what I’ve eaten. That’s probably because I haven’t eaten any substantial meals. The reason? Well, school started and, as always, I am way too busy aaaaaaand – Mike and I got a puppy!

His name is Ripley and although he is the most time-consuming thing in my life, I wouldn’t trade him for anything.

To make up for lost time, I present to you Yakisoba Chicken. I had a package of soba noodles leftover and I had no idea what to do with them. I went to and searched by ingredient and this recipe sounded too good to pass up.

Yakisoba chicken

Yakisoba Chicken

1/2 teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons chile paste
2 cloves garlic, chopped
4 n, boneless chicken breast halves – cut into 1 inch cubes
1/2 cup soy sauce
1 onion, sliced lengthwise into eighths
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
8 ounces soba noodles, cooked and drained

  1. In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
  2. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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