Yakisoba Chicken

"Well if you want something fairly quick to put together and is loaded with flavor, this is it. The Thai red curry paste adds such a wonderful flavor. It's pretty spicy, so don't make this is you don't like spicy. You can use less curry paste too, but it was perfect for us. The original recipe is from Allrecipes, posted by E. Maxwell using chili paste, but we prefer the Thai red curry paste instead. Hope you enjoy."
 
Download
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by Jphund photo by Jphund
photo by Muffin Goddess photo by Muffin Goddess
photo by breezermom photo by breezermom
photo by Heydarl photo by Heydarl
Ready In:
45mins
Ingredients:
11
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Cut and chop all vegetables and chicken before starting.
  • Heat a large skillet over medium heat for 5-7 minutes.
  • Add the sesame oil, canola oil and Thai red curry paste and saute for one minute.
  • Add garlic and saute an additional minute.
  • Add chicken and 1/4 cup of the soy sauce and saute until chicken is no longer pink, about 10.
  • Remove mixture from pan and set aside and keep warm.
  • In the emptied pan, combine the onion, cabbage, bell pepper and carrots. (you may need to add the cabbage a little at a time).
  • Stir fry until cabbage begins to wilt.
  • Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend.(You may want to serve the chicken mixture on top of the noodles instead of mixing the noodles into the chicken mixture.).
  • Heat through.
  • Serve with extra soy sauce if desired.
  • Enjoy.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I was trying to find something to make with Chicken that wasn't just boring grilled chicken. This was a wonderful recipe--even though when I went to retrieve the bag of preshredded cabbage from the fridge -- it was spoiled! I substituted broccoli and it was fine!! Delicious and I will definitely make it again WITH the cabbage!! It was very quick, too!
     
  2. This made a delicious dinner for us tonight. The directions were easy to follow. Made for PRMR.
     
  3. Great combination of textures and flavors! The only change I made was to use some Mongolian Fire Oil in place of the sesame oil -- I had bought sesame oil the week before, but I misplaced it and didnt' find it again until after this was finished cooking :( ). I went with the soba noodles, too, which tasted great but gave the dish such an awful color (soba noodles are not the prettiest noodles out there, that's for sure!). In hindsight, I should have kept the chicken mixture and noodles separate for their photo op, then mixed them for serving. Oh well, it all tasted good, and that's what really matters anyhow! Thanks for posting! :) Made for The Queens of Quisine for ZWT6 Asia
     
  4. I followed the recipe exactly. Easy to make and super flavorful. What more can you ask for?
     
  5. I cut back on the Red Curry Paste because we had young kids eating with us, but it was still too spicy for them. I did not serve with soy sauce on the side, which I should have as it needed a bit more flavour. Not the fault of the recipe. I give the recipe 5 stars because the changes that I made contributed to not making the flavour strong enough. Next time I will add more garlic, though and perhaps more sesame oil, especially if I have to cut back on the spiciness due to kids. I used pork tenderloin which tastes really good in the mix.
     
Advertisement

Tweaks

  1. We really really loved this in my house. It was slightly more labor intesnsive than I imagined it was going to be for a weeknight meal but even so it was well worth it. There were plenty of leftovers and I had a lovely lunch the next two days. Instead of the red curry paste I used a garlic chili paste that our family loves. The red curry would have been to spicy for my family. Everything else as written including the yakisoba noodles which I really think help to make this dish. They have a different taste and texture than a wheat spaghetti noodle or other substitute. Thanks for a great meal!
     
  2. Wake up your taste buds- this is spicy and delicious! If you don't like hot, decrease the red curry paste to 1 tablespoon and then add more to your liking. We used Thai Kitchen red curry paste and it produced such a flavorful dish. I did not see the red bell pepper in the ingredient list (it is not on its own line) so we used a chopped zucchini instead. To make it ultra easy, used a bag of broccoli slaw and of course yummy buckwheat soba noodles. Can't wait for leftovers for tomorrow's work lunch! Thanks!
     

RECIPE SUBMITTED BY

I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes