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.
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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 !
Paleo Chicken Yakisoba Noodles Recipe (Japanese stir-fry noodles) with crispy baked curly sweet potato noodles, 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.
- 1.5 lbs chicken thighs sliced (bone/skinless)
- ½ tsp coarse salt
- ⅛ + ⅛ tsp ginger powder & black pepper
- ½ tbsp sesame oil
- 1 fat shape white sweet potato spiralized
- 2 tbsp olive oil
- Sprinkle onion & garlic powder
- Coarse salt to taste
- 3 bulbs scallions chopped (save green parts for garnish)
- Half 1 whole yellow onion slice to thin strips
- 3 garlic cloves sliced
- 2 cups carrots cut into matchsticks
- 2 cups snow peas roughly chopped in diagonal
- 4 cups sliced cabbage
- 8 oz. fresh shiitake mushrooms sliced
- 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
- 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.*
How to make-ahead Chicken Yakisoba Noodles:
- 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.
Keto suggestions - swap sweet potato noodles for kelp or shirataki noodles. Follow the package instructions. Add noodles in Step 2 with the cooked chicken. Toss to combine. Alternatively use raw or lightly sauteed zucchini noodles.
Baked curly fries: select white sweet potatoes for a crispier texture.
To keep the sweet potato fries crispy, only combine/toss the chicken stir-fry with noodles right before serving.
To pack - separate noodles from chicken vegetable stir-fry.
The nutrition label is calculated without the Worcestershire Sauce.
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Which spiralizer do you use?
Hi Janey, I use Paderno spiralizer. :))
This is an awesome dish. I am a big fan of yours. I made many of your things when you were on whole30 instagram for the week. You can put it together girl!! I made a mistake with this recipe and put all the worcestershire sauce in the veggies. But it was delish anyway. Also, my sweet potato noodles almost burned, but even the brown ones were tasty. You have a real gift and I expect to see you on Food network soon!! Haha.
Thanks , Michele !
Looks delicious! I love all the yummy veggies in this recipe. And that sauce sounds amazing!
Thank you, Jean !
This looks absolutely heavenly. I want some like RIGHT NOW!!
Thanks so much !
Love a “noodle” dish just jam-packed with veggies. This oughta hit all my cravings. I don’t spiralize my sweet potato enough, and I bet they make the perfect base for this traditional recipe!! Can’t wait to try xx
I made this tonight. Wow! This is a wonderful meal. Now, I must confess that I was out of snow peas, so I substituted cabbage leaves. Ever used those stubby leaves at the base of a cabbage? I have substituted them for bok choy and now snow peas. I only had red cabbage so it made a very colorful and delicious meal. MAKE THIS!! It is wonderful. Thank you, Chih Yu!
Thank you, Steve ! You are the best !
Wonderful recipe. We made it tonight. Thanks Chih Yu.
You’re so very welcome. Thank you, Steve !
SO pretty! I love all the veggies. Your recipes are so creative!
I have everything I need to make this except the snow peas, but I’m putting it on my meal prep list for this weekend anyways – it looks fantastic!
This sounds absolutely delicious! can’t wait to try it.
Your noodle recipes always get me! This looks so good!
This looks delicious, and packed full of veggies! Thanks for the recipe!
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 !
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. 🙂