Japanese Yakisoba

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

  1. In a small mixing bowl, combine all sauce ingredients and whisk until well-combined. Set aside.
  2. In a large pot, cook the instant ramen for 2 1/2 minutes, then quickly strain and set aside.
  3. 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.
  4. Add noodles and sauce into the skillet and toss until sauce has been evenly distributed with the noodles, vegetables and chicken.
  5. Serve with crumbled nori.



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