Japanese Style Stir-Fry Noodles. Yakisoba (焼きそば) is the Japanese version of stir-fried noodles. The noodles are cooked with sliced pork and plenty of vegetables (cabbage, bean sprouts, carrots, onion and shallots/scallions), then coated with a special sauce. Chicken or beef would also work well instead of pork.

Add in the minced garlic and stir-fry for about a minute. Turn the heat down to low. Yakisoba is a Japanese noodle dish that literally translates to grilled (yaki) noodles (soba). You can have Japanese Style Stir-Fry Noodles using 21 ingredients and 21 steps. Here is how you achieve that.

Ingredients of Japanese Style Stir-Fry Noodles

Prepare of Meat.
Prepare 2 pieces of chicken, boneless, skinless.
You need 1 tablespoon of soy/fish/Worcestershire sauce.
You need 1 tablespoon of corn starch.
You need 1 of hot sauce (optional) to taste.
It's of Main.
You need 2 cloves of garlic.
You need 1 tablespoon of grated fresh ginger.
Prepare 1/2 of onion.
Prepare 1 of Bell pepper.
You need 4-5 of large mushrooms.
You need 1 1/2 cups of cabbage.
Prepare 1/4 cup of broth or water.
You need 1 of black pepper to taste.
You need of Sauce.
You need 2 tablespoons of Worcestershire sauce.
It's 3 tablespoons of catsup (tomato).
It's 1 tablespoon of soy sauce.
You need 2 tablespoon of honey or sugar.
You need 1 of garlic clove, mashed/puried.
Prepare 1 tablespoon of hot sauce/chili sauce to taste (optional).

This Japanese dish has a heavy Chinese influence and is very similar to Chinese Chow Mein. Both dishes feature stir fried noodles, however, Chinese chow mein uses wheat noodles that are often fried crisp or nearly crisp before being mixed or topped with the stir. Yakisoba is a classic Japanese stir fry noodles recipe with a salty, sweet, sour and spicy sauce. You can make it simple with cabbage, onions and scallions or add your favorite veggies and protein.

Japanese Style Stir-Fry Noodles instructions

Cut your chicken up into pieces. I'm using a small size here, just my choice.
Place chicken in a bowl, grind some pepper on it if you wish..
If you choose to, add some hot sauce, mix it up, if not using hot sauce, skip this step.
Add corn starch and mix it in well, set aside.
If you have to cook your noodles, do that now. I'm using a fresh udon noodle this time that does not require pre-cooking. Cook and set aside if you need to..
Cut your cabbage into small pieces, I'm using napa cabbage here, but any cabbage should work.
Cut your onion into smallish dice.
Cut your pepper in a small dice. I don't like Bell pepper, so I am using a Hungarian wax pepper instead, any mild pepper should work..
Slice your mushrooms. I'm using crimini here, but button or shitaki would work.
Just put all your veggies aside, together, it will be fine.
Chop your garlic, grate your ginger..
Heat a strir-fry/skillet/wok on medium high heat, with a couple tablespoons oil..
About like this..
Add your garlic and ginger to the hot oil, stir for 1 minute.
Now as the veggies and stir.
Add all the sauce ingredients together and stir well, TASTE your sauce, adjust honey if you want it sweeter, set aside.
Once the cabbage just starts to Wilt, add your chicken, now frequent stirring is required.
Once your chicken is about half cooked, add the broth, stir until the broth is gone..
Once your chicken is just cooked, about the time the broth is gone, add your noodles, stir them to heat, about 1-2 minutes.
Turn your heat down to medium low. Stir your sauce, add it in, stir. Heat until it bubbles and its the thickness you like..
Serve, garnish with sesame seeds, green onion, cilantro or parsley.

Cook pasta according to package directions in a Dutch oven, adding carrots, snow peas and pasta at the same time; drain. Add chicken, oranges and stir-fry sauce; heat through. Heat olive oil in a large skillet over medium high heat. Stir in mushrooms, bell pepper, zucchinis and carrot to the skillet. Add the noodles plus the remaining stir-fry sauce.