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:

1. Spiralize white sweet potatoes. Add dry spice seasonings and bake at 400F for 25 mins until crispy.
2. Season and cook chicken. Saute aromatics, vegetables, and add homemade worcestershire sauce.
3. 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:

1. Sauce: Make the Worcestershire sauce ahead of time. Store in airtight glass container in the fridge for up to 3 weeks.
2. Chicken: Slice and season chicken thighs. Store in the fridge for next day or freezer (if longer).
3. 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 !

5 from 17 votes

Chicken Yakisoba Noodles Recipe

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

Servings: 5 people

Author: ChihYu Smith

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.

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Ingredients 

USMetric

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

How to make-ahead Chicken Yakisoba Noodles:

1. Sauce: Make the Worcestershire sauce ahead of time. Store in airtight glass container in the fridge for upto 3 weeks.
2. Chicken: Slice and season chicken thighs. Store in the fridge for next day or freezer (if longer).
3. 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.

Nutrition

Serving: 12.2g, Calories: 309kcal, Carbohydrates: 17g, Protein: 30g, Fat: 13.6g, Saturated Fat: 2.6g, Cholesterol: 128mg, Sodium: 609mg, Fiber: 10g, Sugar: 7g, Vitamin A: 15550IU, Vitamin C: 82.3mg, Calcium: 211mg, Iron: 3.4mg

Course: Main Course

Cuisine: Asian

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