Chicken and Vege Yakisoba

Serves: 4

Style: Japaneasy, Stirfry



  • 500g Chicken thighs, sliced thinly
  • 1/3 cup Soy sauce
  • 1/3 cup Rice wine
  • 1 ½ tbsp Sugar
  • 270g Hakubaku Organic Yakisoba
  • 3 tbsp vegetable oil
  • 1 onion, sliced thinly
  • 500g Savoy cabbage, sliced thinly
  • 3 carrots, grated
  • 1 tbsp Ginger, chopped

Chicken and Vege Yakisoba


  1. Mix soy sauce, rice wine, & sugar, stirring to dissolve. Set aside
  2. Prepare Yakisoba according to pack directions.
  3. In a wok, cook onion in oil for about 3 minutes.
  4. Add carrots, cabbage and ginger. Cook cabbage for 3-5 minutes until soft.
  5. Add chicken and cook for 2 minutes.
  6. Cover with noodles and pour over sauce.
  7. Cover and cook for 3-5 minutes.
  8. Remove lid and toss until well combined.
  9. Serve on a platter.


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