Planet Hollywood Yakisoba
Transport your taste buds to the bustling streets of Japan with this Planet Hollywood Yakisoba recipe, a savory stir-fry masterpiece packed with bold flavors and vibrant colors. Tender yakisoba noodles are tossed with juicy chicken thigh strips, crisp cabbage, sweet carrots, and fresh bean sprouts, all coated in a rich, umami-kissed sauce made from soy, oyster, and Worcestershire sauces. Infused with aromatic garlic and ginger, each bite delivers a harmonious blend of textures and tastes. Perfect for a quick dinner in just 35 minutes, this restaurant-inspired dish is elevated with a garnish of fresh green onions and nutty sesame seeds. Whether you're craving an Asian-inspired meal or a flavorful stir-fry, this homemade yakisoba will satisfy every craving while keeping it simple and delicious.
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Recipe Information
Ingredients
- 12 oz Yakishoba noodles (fresh or packaged)
- 8 oz Boneless, skinless chicken thighs, sliced into thin strips
- 2 cups Green cabbage, thinly sliced
- 1 cup Carrots, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 small Yellow onion, thinly sliced
- 1 cup Bean sprouts
- 0.25 cup Soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Worcestershire sauce
- 1 tsp Granulated sugar
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 2 tbsp Vegetable oil (or any neutral oil)
- 1 tbsp Sesame oil
- 2 stalks Green onion, sliced (for garnish)
- 1 tbsp Sesame seeds (for garnish)
Instructions
Prepare the yakisoba noodles as per the package instructions. If they are fresh, soak them in hot water for 1-2 minutes to loosen. Drain and set aside.
In a small bowl, mix together the soy sauce, oyster sauce, Worcestershire sauce, and sugar to create the sauce. Set aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Add the sliced chicken thighs and cook for 5-6 minutes, or until fully cooked and slightly golden. Remove the chicken from the pan and set aside.
In the same pan, add the remaining vegetable oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
Add the onion, cabbage, carrots, and bell pepper. Stir-fry for 4-5 minutes until the vegetables are slightly tender but still crisp.
Return the cooked chicken to the pan and toss to combine.
Add the prepared yakisoba noodles and pour the sauce over the ingredients. Toss everything together to evenly coat the noodles and vegetables with the sauce. Stir-fry for another 2-3 minutes.
Add the bean sprouts and sesame oil, then toss again to incorporate.
Transfer the yakisoba to a serving dish, and garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.9 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
