Want something quick to make during the weekday? Try our Hakubaku Tokyo Chicken Yakisoba . Its our take on the authentic Japanese street food on the streets of Japan. Hakubaku restaurant fresh Ramen noodles make this dish so good. Its packed with vegetables, and its so easy.
Lets make Yakisoba Sauce!
If you’re used to the usual sweet-salty flavor of teriyaki sauce that is so common in most Asian-inspired American food, this yakisoba sauce may catch you off guard. The addition of ketchup makes this sauce super tangy, and a splash of Worcestershire gives it a deeper umami flavor and a very different sort of sweetness.
You can use a whole tablespoon of sriracha if you like your food spicy, but feel free to reduce that to 1/2 tablespoon or even a teaspoon if you want the sauce a bit more tame.
- 1/2 head green cabbage
- 1 medium yellow onion
- 2 medium carrots
- 1 small crown broccoli
- 1″ inch fresh ginger
- 1/4 cup soy sauce
- 1 large chicken breast VEGAN TIP: Replace firm tofu for the chicken.
- 2 Tbsp vegetable oil
- 2 packs fresh ramen noodles from Hakubaku
- 1 tsp sesame oil, optional
- 1/4 cup worcestershire sauce
- 2 Tbsp ketchup
- up to 1 Tbsp sriracha hot sauce
- 1 Tbsp sugar
Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater.
Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
Begin boiling a medium pot full of water for the noodles.
Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute. Add the chicken strips and cook until they are no longer pink (about five minutes).
Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes).
Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only 1/2 tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).
Note: You can substitute sliced red bell peppers for broccoli for more color and crispy bites (see pic above)
recipe: from our friends @budgetbytes