Chicken Yakisoba Noodles
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
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.*
Video
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
