Lunch · 25 min · japanese

Yakisoba with Chicken

Japanese flavors, weeknight effort. Yakisoba noodles meets chicken breast in a 25-minute lunch worth keeping in rotation. Each serving lands at 540 calories with 58g of protein, so it eats like a much heavier meal. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Yakisoba noodles
• 5 oz Chicken breast
• 1 cup Cabbage
• 1/2 cup Carrots
• 3 tbsp Yakisoba sauce
• 1 tsp Bonito flakes

Steps

1. Cut the chicken into thin, even strips so they cook in the time the noodles need.
2. Heat a wok or large skillet over high heat until it smokes lightly.
3. Sear the chicken 3–4 minutes until cooked through; push to the sides.
4. Add the cabbage and carrots; stir-fry 2–3 minutes until just softened but still bright.
5. Add the yakisoba noodles with a splash of water to loosen them.
6. Pour in the yakisoba sauce and toss 2 minutes until every strand is glossy.
7. Taste — it should be sweet, tangy, and savory.
8. Plate and shower with bonito flakes, which will dance in the heat.

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