Chicken Yakisoba

Serves 4

Pan IconWHY THIS RECIPE WORKS: Yakisoba is a dish often sold at Japanese festivals and is similar to chow mein. It is made with ramen noodles (not soba, despite the name), which are conveniently quick-cooking, making it a great weeknight choice. We quickly boil the noodles, then stir-fry the chicken and vegetables before adding the noodles. The noodles are typically the main feature of yakisoba, but we turn it into a heartier meal by adding more chicken and vegetables and using fewer noodles. We use a traditional yakisoba sauce made with the clean-tasting combination of soy sauce, Chinese rice wine, and mirin, which we add to the skillet last and cook just until the noodles are coated. Click here for more on cutting chicken for stir-fries.

4

(3-ounce) packages instant ramen noodles, seasoning packets discarded

Salt

3

tablespoons vegetable oil

2

(6-ounce) boneless, skinless chicken breasts, trimmed and sliced thin

1½

pounds bok choy, cut into 1-inch pieces

2

carrots, peeled and sliced thin

2

tablespoons grated fresh ginger

3

scallions, sliced thin on bias

¼

cup soy sauce

2

tablespoons Chinese rice wine or dry sherry

2

tablespoons mirin

1. Bring 4 quarts water to boil in Dutch oven. Add noodles and 1 tablespoon salt and boil until noodles are tender, about 2 minutes. Drain and rinse under cold water.

2. Heat 2 tablespoons oil in now-empty pot over medium-high heat until just smoking. Pat chicken dry with paper towels. Add chicken to pot, break up any clumps, and cook until lightly browned and no longer pink, about 3 minutes. Transfer to plate.

3. Add remaining 1 tablespoon oil, bok choy, and carrots to now-empty pot and cook until vegetables are tender, about 3 minutes. Clear center of skillet, add ginger and scallions, and cook, mashing mixture into pan, until fragrant, about 30 seconds. Stir mixture into vegetables. Stir in noodles and cook until heated through, about 1 minute. Stir in chicken and any accumulated juices, soy sauce, rice wine, and mirin and cook, stirring constantly, until sauce is thickened and coats noodles and vegetables, about 1 minute. Serve.