Homemade Chicken Yakisoba
This Homemade Chicken Yakisoba contains 2g protein and 144 calories per serving — best used as a carb-forward side rather than a standalone protein source. Prepares 6 servings in minimal time on the stovetop, though you'll need to pair it with a separate protein source. Useful for balancing macros when you need additional carbohydrates without competing for cooking time.
Ingredients
- •Cabbage, Green
- •Yellow Onion
- •Carrots
- •Broccoli
- •Ginger, Fresh Root
- •Chicken Breast, Boneless Skinless
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Vegetable oil(30g)
- •Ramen Noodles, Dry(85g)
- •Sesame Oil, Toasted(5g)
- •Soy Sauce, Low Sodium(60g)
- •Worcestershire Sauce(60g)
Lea & Perrins is the standard. A little goes a long way.
- •Ketchup(30g)
- •Sriracha sauce(15g)
- •Sugar, Granulated White(15g)
Instructions
- 1Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
- 2Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
- 3Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
- 4In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only 1/2 tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).
Nutrition — Per Serving
144
calories
2g
protein
8g
fat
- Carbohydrates
- 15g
- Saturated fat
- 2.0g
- Sodium
- 851 mg
- Dietary fiber
- 0.6g
6 servings per batch · ~50g each
Macro data sourced from USDA FoodData Central
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How much protein does Homemade Chicken Yakisoba have per serving?
Each serving contains only 2g of protein and 144 calories, making this a carb-focused side dish rather than a protein-primary meal. You'd need to pair it with a high-protein source like chicken breast or fish to meet macro targets.
How long does Homemade Chicken Yakisoba take to prep?
This recipe has quick prep time and yields 6 servings in a single batch on the stovetop. It's ideal as a starch component for meal prep when combined with separate protein sources.
Is Homemade Chicken Yakisoba good for fat loss?
At 144 calories and 15g carbs per serving, this works as a low-calorie carb source on a cut if you're watching total daily intake. However, the 2g protein makes it insufficient as a standalone meal — use it to round out macros after hitting protein targets elsewhere.
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