When Kent was in the Marines over in Japan, this yakisoba recipe was his favorite dish. I found a recipe online recently (and of course changed some things and adapted it to make it healthier) and he said it was right on the money! Our kids all LOVE this, too, which surprised me since it has cabbage in it. It reminds me a little of a Chicken Lo-Mein type dish. Let me know if you like it! ***You can easily make this low-carb/grain-free by leaving out the pasta!
- 1-2 Tablespoons ancho-chili powder (depends on how spicy you want it)
- 1-2 Tablespoons garlic powder (or fresh garlic)
- 2 teaspoons onion powder
- 6 Tablespoons coconut oil (either full-flavored virgin coconut oil or the more refined coconut oil with no flavor – I like the no flavor best for this dish)
- 2 teaspoons sea salt
- 1 Tablespoon organic palm sugar or regular organic sugar (increase amount to taste)
- About 2-3 chicken breasts, cut into small pieces, pastured chicken is best — click here for a safe source for pastured meats if you don't have a good local option.
- 1/2 cup fermented soy sauce + another 1/4 cup later
- 1 small onion (good without these, too)
- About 3/4 – 1 whole medium sized head of cabbage, sliced up – sometimes I use both purple and green cabbage to add more color and antioxidants.
- 2 carrots, chopped (or 12 or so of the organic small cut-up carrots)
- 4 – 6 ounce packages of Soba noodles (by the oriental foods at the store), or spaghetti or linguine noodles, rice noodles, Einkorn pasta, just whatever you like to use for pasta. (OR this is really good without pasta, too!)
Mix the first 6 ingredients together in a large cast iron frying pan or in a pan like mine, which I LOVE (never use aluminum or no-stick pans). Stir-fry 30 seconds, then add the chicken and soy sauce.
Stir-fry until chicken is no longer pink. Meanwhile start boiling your water for the noodles in a large stainless steel pot. Now start chopping the onion, carrots, and cabbage. After the chicken is done, remove it to a dish and keep it warm in the oven if you'd like. (I use my toaster oven on warm.) Add the vegetables to this pan along with another 1/4 cup of fermented soy sauce and stir-fry until cabbage begins to wilt and lightly brown. Right after you put the veggies in, add your pasta to the boiling water.
When these are done (only takes a few minutes), drain the noodles and then mix them along with the veggies and the chicken together in that big pot. (Or serve the chicken and veggies over top of the pasta.) Time it so you're ready to start dishing it up and eat right then because we especially love this Yakisoba recipe when when it's hot.
By now Kent is home and he and our older kids are getting the table set, pouring the milk, getting our vitamins out, maybe cutting up some fruit to go with it, etc. This only takes about 45 minutes from start to finish, less time if you have someone to help with the chopping. Makes enough for the 6 of us plus leftovers.
Now sit down to a nice dinner with your loved ones. Share “high points” and “low points” or have everyone tell what they were thankful for that day. Hopefully no one will have to rush off anywhere like we did after dinner tonight, and instead you can do something fun and relaxing. 🙂
Let me know if you like this Yakisoba recipe or if you have one you make differently?
More you might like:
- Organic hot fudge sauce recipe
- Benefits of drinking fresh/”raw” milk, or if you aren't ready for that step yet, here are your next best healthy milk options
- The many benefits of cod liver oil
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