Yakisoba Chicken

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!

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This made a delicious dinner for us tonight. The directions were easy to follow. Made for PRMR.

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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

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I followed the recipe exactly. Easy to make and super flavorful. What more can you ask for?

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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.

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My DH and I usually never give 5 stars, in fact, my DH has asked that we have some version of this almost every week. It's also another use for the killer red curry my husband makes. Rather than cutting things in cubes, I finely sliced the chicken across the grain and julienned the veggies. Also used soba which has been the best use of them we've found.

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we loved this! other than increasing the garlic and canola oil I made no changes, this was a good amount for 4 servings I can't imagine serving 6 people with this recipe, thanks for sharing Nimzie!

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Very delicious and definitely spicy! I am sure the curry paste adds more depth of flavor than just using chili paste. We enjoyed the combination of veggies in this. It is always nice to find one that uses cabbage, which always cooks up nicely and pairs with noodles very well. Thanks for sharing! ~Sue

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Oh Wow! This was sooooo good! I halved the recipe, and am still amazed at the quantity. But it is absolutely delightful on the tongue. For the faint of heart, this is very spicy as made, so adjust your red curry paste accordingly. I actually added a little because I just love the heat! Next time I am going to reduce the noodles and add a little more cabbage, but I am putting this in the keeper box! Thanks for posting! Made for Alphabet Soup Tag!

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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!

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DH was wacked out crazy about this dish- I was just SLIGHTLY underwhelmed. That's why it's not quite a 5-star for me. I didn't use noodles, so this is what, Chicken Yaki? :) I don't know. But, that's only a personal thing with carbs. I still could not believe the quantity that this dish makes. It's so easy to make- I did everything just as directed, minus the noodles. Next time, I will add some type of red chili paste- I needed a bit more 'zip'... it smells great, it looks great, and it's an absolute keeper. (DH will make sure of that!) Thanks for sharing.

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I really liked this...I lived off of chicken yakisoba for approximately a year when I was stationed in Japan. (Figures I actually developed a taste for sushi several years later, back then I wouldn't touch the stuff.) I was excited to try this! And it lived up to my expectations!! I might try green onion instead of red next time, that seems more like I remember but the taste was dead on, just spicier. Even my husband who walked through the kitchen and saw the pile of cabbage and reminded me he didn't think he liked cabbage downed two big bowls of this while complaining that it was spicy - HAH. I used chili paste because I couldn't find curry paste. It was great though, I love spice and this gives it an underlying afterburn. I think this would be good with a combination of any crunchy veggie on hand, but the cabbage is definately a must! This is a keeper! Also, when Nimz says large skillet, she means LARGE. I took the biggest I had and still had quite a mess from flying food when I was done. A wok would probably work best. Thanks so much for posting this!!!

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This is an easy, yummy recipe that definitely deserves a spot in the "go to" pile. That said, I think the salt was a little bit much for my tastes (and that's saying a LOT). I started to use light soy sauce, and I think next time I will. I ended up using ww penne of all things (I was out of noodles and didn't want to take DS out in a thunderstorm to get some) and it still tasted great. I can't wait to try it with soba! Like Tish I also used leftover cooked chicken and had fine results. I just sauteed the garlic, chili paste, and oils as stated, then mixed in the chicken and removed it from the heat after about 30 seconds. I imagine this is a fine recipe for using up whatever veggies you have on hand, too. Thanks for posting; this definitely merits another try!

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This was great. I'd never used Thai red curry paste before, so I got to try something new. I used more cabbage than required, green onions rather than red, and also marinated the chicken in the sauce ingredients with garlic overnight and just made everything in one pan (except the noodles). I made sure to heat the sauce enough to kill all those evil things that reside in raw chicken. I used 12 oz of Japanese buckwheat/yam noodles and I was glad for the extra noodleness because I was on the edge of finding it too salty (but my BF thought it was perfect). Those noodles are amazing for nutritional value--you just have to be sure to follow the directions about rinsing several times after cooking or they turn into a gummy mess. Thanks for sharing this!

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We made a couple of changes but kept to the basic recipe. We used leftover grilled chicken, cut into pieces - used 3 tsp. of red curry paste - crushed garlic and wheat spachetti. This was fabulously easy and fast to put together and very flavorable. I was surprised that I didn't need to add soy sauce on serving as it was seasoned well enough. Thanks for the recipe:) !

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What a great meal. I only made a few minor changes, but loved the flavour of the curry paste in this dish. I added celery, snow peas & green beans, marinated the chicken in cornstarch & soy sauce for 15 mins before cooking, then stirfried the vegies before the chicken. Thanks for a wonderful dinner that we'll be having again. Made for ZWT4

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This is very yummy. Spicy hot just the way we like it. I cut the recipe in half and added a small amount of snap peas (had a few leftover that needed to be used up). I cooked everything in my wok. The only real change I made was to add about 2 tbls of water during step 7. This helped prevent the veggies from sticking to the pan. We loved the flavor of this dish. Thanks Nimz for posting.

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Perfect dish!!!Everyone loved it.

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I knew the 2 tablespoons of Thai red curry paste would be too hot for our house from previous experience so I scaled it backto 2 teaspoons. I could have went a little more myself, but not for DH. I also used an 8 oz package of wide lo mein noodles. I would maybe only use part next time as I would have preferred more veggies. I made everything in a big saucepan so fitting all the veggies in at once was not a problem and sauteed for about 10 minutes. The flavor of the chicken was perfect and I've got the leftovers in my lunch for today. Thanks Nimz!!

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Loved this!! Loved the mix of crunchy veggies with the spicyness of the curry!! Used regular noodles for this. This is better the day you make it - I had the leftovers the next day, and the chicken was a bit dry (probably because I cooked the chicken too much.. ;)!) Thanks Nimz - this is great!! :)

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