Yakisoba is one of those Japanese dishes not well-known in the American public eye. A hybrid of of the Chinese chow mein (or lo mein, depending on what region of the US you live in), this dish features a slightly sweet teriyaki-like sauce with a base of cabbage and other vegetables.
Back in college (during my Japanese pop culture addition days), I used to eat packets of the instant ramen-version of this dish – I would usually jazz it up with a side of fried scrambled eggs (the Japanese way, of course, with sugar, Japanese rice wine and a touch of fish stock) and finish it off with a cup of warm green tea. There would be days where I would just eat that for dinner, since I was so addicted to the stuff – not knowing how bad for you instant ramen really is (until now).
In this recipe, I actually do use instant ramen, but more for the purpose of being able to “repurpose” something bad into something filling – I had purchased a few of those infamous instant yakisoba packs (the same ones from my college days) a few months back for nostalgic reasons. In order to find a way to eat them in macros rather than throwing it away, I decided to make this dish AND make my own yakisoba sauce, based on Wander Cook’s recipe – and now, I’ve realized that I can finally eat my favorite yakisoba noodles with instant ramen, just as long as I add the right ingredients. It’s all about the good and the bad and being able to have a balance in your food.
(makes 6 servings)
3 bricks instant ramen noodles
5 cups broccoli slaw (Trader Joe’s brand-recommended)
4 cups shredded cabbage
22 oz. raw chicken breast
1 tsp. garlic
For the sauce:
3 tbsp. Truvia Brown Sugar Baking Blend
2 tbsp. tomato ketchup
2 tbsp. worcestershire sauce
2 tbsp. oyster sauce
2 tbsp. Bragg’s liquid aminos
1 tbsp. rice vinegar
1/2 tsp. ground ginger
1/4 tsp. black pepper
- In a small mixing bowl, combine all sauce ingredients and whisk until well-combined. Set aside.
- In a large pot, cook the instant ramen for 2 1/2 minutes, then quickly strain and set aside.
- In a large skillet or wok lightly sprayed with oil, saute the garlic and chicken until chicken is cooked thoroughly. Then, add broccoli slaw and cabbage and saute for another 1-2 minutes, or until vegetables are tender but still firm.
- Add noodles and sauce into the skillet and toss until sauce has been evenly distributed with the noodles, vegetables and chicken.
- Serve with crumbled nori.