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!
Yakisoba Recipe
Ingredients
- 1-2 Tablespoons ancho-chili powder, the amount 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
- 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 , chopped
- 1 medium sized cabbage (red or green), chopped
- 2 carrots , chopped (or 12 or so of the organic small carrot nubs)
- 4 6 ounce packages 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!)
Instructions
- 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.
- 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?
Sherry Hicklin says
Yakisoba must have many different recipes as this is nothing like the recipe my mother in law got from her cousin’s Japanese wife. Looks tasty though.
Kelly the Kitchen Kop says
Sherry Hicklin — what was that recipe like?
Sherry Hicklin says
pound of bacon diced and fried, head of shredded cabbage, pound of carrots shredded, finely sliced large onion, salt and pepper to taste and fine noodles (I use thin spaghetti, angel hair or rice noodles are nice too) Makes an enormous pot which is even better the next day. Take the fried bacon out of the pan and drain off some of the grease (honestly, anymore finding bacon that gives enough grease is difficult) put the vegis in the pot and cook ala dente add bacon and noodles. YUMM!
Kelly the Kitchen Kop says
Sherry Hicklin Youza that DOES sound good!
Carly says
This recipe turned out beautifully! Delicious. Thank you!
Magda says
Loved this recipe!! I made it with boneless chicken thighs, used mixed chili powder (not spicy) and a bit of hoisin sauce in the mixture. I didn’t have cabbage so I used some thinly sliced bok choy. Noodles were lo mein. DH and both of my boys loved it (ages 4 and 9.5). This is definitely a keeper – much simpler than a lo mein recipe I did a while back and much more flavorful.
Annaliese Lemmon says
I made this for dinner this week with a few changes, the main one being taking out the soy sauce since my son is allergic to it. I liked the chicken, but my family didn’t care for the cabbage. If you want to see the full details, I wrote a blog about it. Thanks for the recipe!
crazy4boys says
I made this for dinner tonight and it was a hit with most of my children. I doubled the sauce ingredients which was a good call. But next time I won’t double the chili powder. It was a bit hot for my littles (although we older ones liked it!). I used shredded coleslaw and already cut matchstick carrots so it was done in about 15 minutes! Thanks for the recipe – it’s a keeper!!!
Kelly the Kitchen Kop says
Shauna,
FYI on the yogurt – Meijer also has some Brown Cow whole milk yogurt that is not organic, but I read a long time ago on the WAPF site that it was a good brand. The cherry vanilla flavor is yummy!
Heather says
Brown cow yogurt is yummy. Find some of their chocolate yogurt–it’s not just yummy, it’s decadent!
KitchenKop says
Hi Heather,
Someone alerted me a while back, though, that the chocolate yogurt is SUPER high in sugar and when I checked – WOW, it’s really bad! Maybe it’s not SO bad if you just think of it as an occasional dessert treat, though?!
Heather says
I never checked into just exactly how much sugar is in it. The only place in my area that sells the chocolate Brown Cow yogurt is Whole Paycheck, which I try hard to stay out of (meaning I end up in there about every 6 weeks), so it’s an occasional treat, anyway.
Michigan Mom2three says
Oh good to know… I’m going there to get yogurt (Meijer is the only place that I can find whole milk plain organic yogurt in the Stoneyfield Farm brand!) So – I’ll be sure to look. I don’t normally go to meijer…..
Thanks!
Kelly the Kitchen Kop says
In Meijer’s spice aisle!
Michigan Mom2three says
Kelly – where did you find the ancho-chili powder? I’m definitely making this dish!
Shauna
Kelly says
Hi Michele,
I’ll say a prayer that he is home safe and sound before long. Please tell him thank you for me!
Kelly
Anonymous says
This looks like a wonderful recipe. I will have to try it soon. My son is a Marine in Japan right now. Maybe this will help his younger siblings and family feel closer to him. We miss him much. Michele