Yakisoba Japanese Spaghetti 5 Ww Points
Savor the flavors of Japan with this light and healthy Yakisoba Japanese Spaghetti, a delicious noodle stir-fry that’s just 5 WW points per serving! Made with whole-wheat spaghetti for a hearty base, this recipe combines tender slices of chicken breast, crisp veggies like shredded cabbage, julienned carrots, and red bell pepper, and a savory sauce crafted from low-sodium soy sauce, oyster sauce, and mirin. A touch of sesame oil and ground ginger elevates the dish, delivering a perfect balance of umami and sweetness. Quick and easy to prepare in just 30 minutes, this Yakisoba is an ideal weeknight dinner that’s both wholesome and satisfying. Garnished with green onions and optional sesame seeds, it’s a vibrant, waistline-friendly meal you’ll love!
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Recipe Information
Ingredients
- 4 ounces Whole-wheat spaghetti
- 1 teaspoon Sesame oil
- 6 ounces Boneless, skinless chicken breast (thinly sliced)
- 3 cloves Garlic (minced)
- 1 medium Carrot (julienned)
- 2 cups Green cabbage (shredded)
- 1 medium Red bell pepper (thinly sliced)
- 2 stalks Green onions (chopped)
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 0.5 teaspoon Ground ginger
- 1 teaspoon Sesame seeds (optional for garnish)
Instructions
Cook the whole-wheat spaghetti according to the package directions until al dente. Drain and set aside.
Heat the sesame oil in a large wok or skillet over medium-high heat.
Add the thinly sliced chicken breast and cook for 4-5 minutes, stirring occasionally, until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic and cook for 30 seconds until fragrant.
Add the julienned carrot, shredded cabbage, and red bell pepper to the pan. Stir-fry the vegetables for 3-4 minutes until slightly softened but still crisp.
Return the cooked chicken to the pan and toss to combine with the vegetables.
In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, mirin, and ground ginger.
Add the cooked spaghetti to the pan along with the sauce mixture. Toss everything together until the noodles are coated evenly and warmed through.
Top with chopped green onions and sesame seeds for garnish, if desired.
Serve immediately and enjoy your light and flavorful Yakisoba.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 2153 mg | 94% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 22.8 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1586 mg | 34% | |
*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.
