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Chicken Yakisoba

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Chicken Yakisoba
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Makes: 6 servings adjust



  • 2 inches Fresh Ginger
  • 2 Carrots
  • 12 head Green Cabbage
  • 1 Yellow Onion
  • 1 Chicken Breast
  • 1 Broccoli Crown

Step 1

Peel and grate ginger and carrots. Slice the cabbage, onion and chicken into thin strips. Cut the broccoli into bite sized pieces.


  • 2 packages Ramen Noodles, seasoning packets discarded
  • 1 teaspoon Sesame Oil

Step 2

Bring a pot of water to a boil, add noodles, cook until just tender (2-3 minutes). Drain and return to pot, with heat turned off, and toss with sesame oil to keep from sticking.


  • 2 tablespoons Vegetable Oil

Step 3

Heat the vegetable oil in a wok over medium-high heat. Add ginger and saute for 30 seconds. Add chicken strips and cook until no longer pink, about 5 minutes.

Step 4

Once the chicken is cooked through, add all the veggies. Stir and cook until wilted (about 5-10 minutes).


  • 14 cup Soy Sauce
  • 14 cup Worcestershire Sauce
  • 2 tablespoons Ketchup
  • 1 tablespoon Sugar
  • 1 tablespoon Sriracha Hot Sauce, or 1/2 tsp if you don't want it too spicy

Step 5

In a seperate bowl, combine soy sauce, worcestershire sauce, ketchup, sriracha and sugar. Stir until the ketchup and sugar are dissolved. Pour the sauce into the wok. Add the noodles, stir to coat in sauce and heat through.
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