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Paleo Chicken Yakisoba Noodles Recipe (Japanese stir-fry noodles) with crispy baked sweet potato curly fries, juicy chicken, and tons of vegetables. This all-in-one ‘noodle’ recipe is low carb, healthy, and guaranteed delicious. Whole30, Gluten-Free with Keto suggestions.
Chicken Yakisoba Noodles with Crispy Curly Noodles
I can’t count how many yakisoba noodle packets I had when I was in the college. Convenience stores in Asia are a college student’s life saver, with all sorts of stir-and-go or open-and-eat foods. I’m not saying they all are healthy but you do get a ton of variety from salads, sushi, rice bowls, to noodles !
This Paleo Chicken Yakisoba Noodles recipe is inspired by my college favorite food. It brings back many fond memories.
How to make low carb Chicken Yakisoba Noodles from scratch – two recipes in one:
You can pick-and-choose making the entire dish or either the chicken or the curly noodle fires:
- Spiralize white sweet potatoes. Add dry spice seasonings and bake at 400F for 25 mins until crispy.
- Season and cook chicken. Saute aromatics, vegetables, and add homemade worcestershire sauce.
- Coat chicken, vegetables and sauce over noodles. Toss and serve !
The baked crispy sweet potato noodles are basically baked curly fries. It goes without saying that they go with anything you like and can be a stand alone dish ! The crunchy crispy texture goes so well with moist and slightly saucy chicken veggie stir-fry. Hmm…so YUM !!
I used thigh meat to keep my Chicken Yakisoba Noodles moist and juicy. I also used my homemade Worcestershire Sauce – a no cooking and chopping required sauce – that has been featured in my Chinese Pepper Steak and Japanese Hamburger Steak recipes. It’s also a great steak marinade and burger sauce.
How to make-ahead Chicken Yakisoba Noodles:
- Sauce: Make the Worcestershire sauce ahead of time. Store in airtight glass container in the fridge for up to 3 weeks.
- Chicken: Slice and season chicken thighs. Store in the fridge for next day or freezer (if longer).
- If you like, prepare vegetables in advance and store them in vegetable saver containers in the fridge.
This Paleo Chicken Yakisoba Noodles is –
Both crispy and saucy
Low carb
Healthy
Delicious
Paleo | Whole30 | Gluten-Free
Ultimate all-in-one dish
If you give this Chicken Yakisoba Noodles a try, let me know ! Leave a comment and rate the recipe. And don’t forget to take a picture and tag it #IHeartUmami on Instagram. I’d love to see what you come up with. XOXO !
Chicken Yakisoba Noodles Recipe
Video
Ingredients
Chicken seasonings:
- 1.5 lbs chicken thighs sliced (bone/skinless)
- ½ tsp coarse salt
- ⅛ + ⅛ tsp ginger powder & black pepper
- ½ tbsp sesame oil
Crispy yakisoba sweet potato noodles:
- 1 fat shape white sweet potato spiralized
- 2 tbsp olive oil
- Sprinkle onion & garlic powder
- Coarse salt to taste
Aromatics:
- 3 bulbs scallions chopped (save green parts for garnish)
- Half 1 whole yellow onion slice to thin strips
- 3 garlic cloves sliced
Veggie:
- 2 cups carrots cut into matchsticks
- 2 cups snow peas roughly chopped in diagonal
- 4 cups sliced cabbage
- 8 oz. fresh shiitake mushrooms sliced
Whole30 Worcestershire Sauce:
- ½ cup beef stock
- 3 tbsp tomato paste
- 1 tbsp aged balsamic vinegar
- 2 tbsp coconut aminos
- ¼ tsp onion , ¼ tsp garlic, ¼ tsp mustard powder
- ⅛ tsp salt , ⅛ tsp cinnamon powder, ⅛ tsp black pepper
Instructions
- Season white sweet potato noodles & bake over a large lined sheet pan at 400F for 25 mins. Set aside to cool. Season sliced chicken thighs w/ seasonings. Mix well & set aside. Prepare aromatics, veggies, and combine/mix well Worcestershire sauce.
- Pan fry chicken pieces over medium high heat w/ ghee or avocado oil. Cook until the edges are golden & almost cooked through. Set chicken & juice aside. Add aromatics, season w/ little salt. Saute until fragrant. Add veggies, season w/ little salt saute for a few more mins. Add 3-4 tbsp Worcestershire sauce, 1 tbsp coconut aminos, and chicken back to the skillet. Taste & adjust. Toss to combine.
- Layer noodles at the bottom of a large serving bowl/tray. Ladle chicken & veggies on top. Sprinkle chopped scallions. Serve immediately.*
Notes
- Sauce: Make the Worcestershire sauce ahead of time. Store in airtight glass container in the fridge for upto 3 weeks.
- Chicken: Slice and season chicken thighs. Store in the fridge for next day or freezer (if longer).
- If you like, prepare vegetables in advance and store them in vegetable saver containers in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had trouble getting my sweet pot to spiral so ended up being more like a has but it was delicious nonetheless!
As always, this recipe was delicious and quick. As a shortcut, I used the broccoli slaw from Trader Joe’s (COVID cooking—-use what you got). I will definitely be making some the sweet potato noodles again and again. I also really like that this dish tastes great while still cold the next day. It’s got versatility.
I agree! Use any veggies you have handy! Thank you, Maggie!
I was able to find white sweet potatoes at the Asian grocery store, so was really excited to make this. Well, I burned the “noodles” in the oven, so had to sub them. I had found the Korean sweet potato vermicelli so was. able to use them instead. The sauce was amazing, and all that cabbage cooked down. It was a winner! I will pay close attention to the oven next time. 🙂
No problem, Lisa. Thanks for sharing!
I can’t find white sweet potatoes at any of my grocery stores. Is there a way to substitute them? Thanks!!
Hi there, thank you! You can also use yams with orange color inside. They contain more water and is more fragile in the oven so please shorten the total bake time. 🙂
Really great recipie, love the Asian flavors. Tonight I will do it again for some friends.
That’s so wonderful to hear. Thank you Kristina !
This looks delicious, and packed full of veggies! Thanks for the recipe!
Your noodle recipes always get me! This looks so good!