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Yakisoba, Oyakodon Style

Yields4 Servings

 8 oz chicken breast, chopped
 1 chili, diced
 3 stems lemongrass
 ½ tbsp fish sauce
 ½ tsp sugar
 1 package yakisoba noodles
 4 carrots, julienned
 1 onion, diced
 10 scallion, diced
 ¼ cabbage, shredded
 1 tbsp worcestershire sauce
 1 tsp ketchup
 1 tsp oyster sauce
 ½ tsp soy sauce
 ½ tsp mirin
 katsuobushi and nori, to taste
 4 eggs, fried

In a large pan heat some oil once hot add the chicken, chili, lemongrass, fish sauce and sugar and cook on high heat for about 5 minutes until cooked through, set aside.


Boil the noodles for 2 minute less than what the package directions say, drain and set aside.


In a wok or dutch oven heat a small amount of oil and add the vegetables and heat until the cabbage is broken down, about 5-7 minutes.


To the cooked vegetables add in the chicken, noodles, worcestershire sauce, oyster sauce, ketchup, soy sauce, and mirin and toss to coat. Cook 3-5 minutes until noodles start to brown and the sauce starts to caramelize.


Top with a fried egg and katsuobushi, nori, or other toppings to taste.

Nutrition Facts

Servings 4