Chicken Yakisoba

Pictured here is what I call my “magic wok”. No, it is not burned but seasoned well. You don’t need a wok but it adds a distinct flavor due to the seasoning and high heat.

Being Asian, I could never go more than a couple of days without eating Asian-style rice or noodles. I remember after eating pizza and pasta for several days on a trip to Italy, I “had” to suffer through a “Cinese” meal just so I can have my fix. I guess “Cinese” means Chinese in the Italian language. That meal (restaurant name withheld to protect the guilty!) could qualify as one of the worst meals I have ever had and vowed to myself to never be attracted to “Cinese” again. Anyway, most Asian meals require a lot of prep work so sometimes I conveniently resort to take out food. However, I found this one quite easy when I discovered that Trader Joe’s soyaki sauce works quite well.


1/2 package refrigerated yakisoba noodles
Trader Joe’s soyaki sauce
1 lb chicken cut up in bite-size pieces
1 large carrot, sliced thin
1/2 head cabbage, shredded
bunch of green onions, sliced thin
2 cloves garlic, minced
1/2 onion, chopped
canola oil


Sauté garlic and onions in oil. Add chicken pieces, stir until slightly brown. Add vegetables and soyaki sauce. Stir fry until vegetables are soft but firm.
Add noodles and more sauce if desired.

This recipe is not precise so you might need to adjust the sauce to your taste.

This entry was filed under: Foodie