Nashville Hot Chicken Yakisoba

Name: Nashville Hot Chicken Yakisoba (Standard)
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 lb Boneless skinless chicken thighs; 1 tbsp Paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1/2 tsp Cayenne pepper; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 cup Soy sauce; 2 tbsp Worcestershire sauce; 1 tbsp Brown sugar; 1 tbsp Rice vinegar; 1 tbsp Hot sauce (Louisiana style); 1 tsp Sesame oil; 1 Onion-thinly sliced; 1 Carrot-julienned; 1 cup Cabbage-shredded; 2 Green onions-chopped; 16 oz Yakisoba noodles; 1/2 cup Vegetable oil; 2 tbsp Cayenne pepper

⏱45 min

👥4

🔥750 cal

Easy

🍽️Japanese

A fusion dish combining the fiery flavors of Nashville Hot Chicken with the savory goodness of Japanese Yakisoba noodles. This version uses readily available ingredients for a quick and satisfying meal.

1 lb Boneless skinless chicken thighs

1 tbsp Paprika

1 tsp Garlic powder

1 tsp Onion powder

1/2 tsp Cayenne pepper

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(0 reviews)

⏱45 min

👥4

🔥750 cal

Easy

🍽️Japanese

#Chicken #Yakisoba #Spicy #Fusion

Instructions

Cut chicken thighs into bite-sized pieces. In a bowl, combine chicken with Paprika, Garlic powder, Onion powder, Cayenne pepper, Salt, and Black pepper. Marinate for at least 15 minutes.
Prepare the Hot Oil: Heat Vegetable oil in a small saucepan over medium heat. Add Cayenne pepper and cook for 1-2 minutes, stirring constantly. Remove from heat and let cool slightly.
Whisk together all Sauce ingredients in a bowl.
Heat a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 6-8 minutes.
Add Onion and Carrot to the skillet and cook for 3-4 minutes, until slightly softened.
Add Cabbage and cook for another 2 minutes, until wilted.
Add Yakisoba noodles and Sauce to the skillet. Toss to combine and cook for 3-5 minutes, until noodles are heated through and coated in sauce.
Remove from heat and drizzle with Hot Oil to taste. Garnish with Green onions and serve immediately.

Ingredients

1 lb 450 g Boneless skinless chicken thighs
1 tbsp 15 mL Paprika
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1/2 tsp 2.5 mL Cayenne pepper
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
1/4 cup 60 mL Soy sauce
2 tbsp 30 mL Worcestershire sauce
1 tbsp 15 mL Brown sugar
1 tbsp 15 mL Rice vinegar
1 tbsp 15 mL Hot sauce (Louisiana style)
1 tsp 5 mL Sesame oil
1 1 Onion-thinly sliced
1 1 Carrot-julienned
1 cup 140 g Cabbage-shredded
2 2 Green onions-chopped
16 oz 450 g Yakisoba noodles
1/2 cup 120 mL Vegetable oil
2 tbsp 30 mL Cayenne pepper

Equipment

Large skillet or wok
Small saucepan
Mixing bowls

Instructions

Cut chicken thighs into bite-sized pieces. In a bowl, combine chicken with Paprika, Garlic powder, Onion powder, Cayenne pepper, Salt, and Black pepper. Marinate for at least 15 minutes.
Prepare the Hot Oil: Heat Vegetable oil in a small saucepan over medium heat. Add Cayenne pepper and cook for 1-2 minutes, stirring constantly. Remove from heat and let cool slightly.
Whisk together all Sauce ingredients in a bowl.
Heat a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 6-8 minutes.
Add Onion and Carrot to the skillet and cook for 3-4 minutes, until slightly softened.
Add Cabbage and cook for another 2 minutes, until wilted.
Add Yakisoba noodles and Sauce to the skillet. Toss to combine and cook for 3-5 minutes, until noodles are heated through and coated in sauce.
Remove from heat and drizzle with Hot Oil to taste. Garnish with Green onions and serve immediately.

Nutrition per serving

Calories 750

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Nashville Hot Chicken Yakisoba

Nashville Hot Chicken Yakisoba

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