Nashville Hot Chicken Yakisoba

Name: Nashville Hot Chicken Yakisoba (Upgraded)
Total time: 55 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 lb Boneless skinless chicken thighs; 1 tbsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Cayenne pepper; 1/2 tsp White pepper; 1/2 tsp Salt; 1/4 cup Soy sauce; 2 tbsp Dark soy sauce; 1 tbsp Mirin; 1 tbsp Rice vinegar; 1 tbsp Hot sauce (Nashville Hot style); 1 tsp Sesame oil; 1 tsp Brown sugar; 1 Yellow onion-thinly sliced; 1 Carrot-julienned; 1 cup Napa cabbage-shredded; 2 Green onions-chopped; 1/2 cup Bean sprouts; 16 oz Fresh Yakisoba noodles; 1/2 cup Peanut oil; 2 tbsp Cayenne pepper

⏱55 min

👥4

🔥800 cal

Medium

🍽️Japanese

An improved version of Nashville Hot Chicken Yakisoba, featuring a more nuanced sauce and higher-quality ingredients for a richer flavor experience.

1 lb Boneless skinless chicken thighs

1 tbsp Smoked paprika

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Cayenne pepper

See all 22 ingredients ↓

(0 reviews)

⏱55 min

👥4

🔥800 cal

Medium

🍽️Japanese

An improved version of Nashville Hot Chicken Yakisoba, featuring a more nuanced sauce and higher-quality ingredients for a richer flavor experience.

#Chicken #Yakisoba #Spicy #Fusion

Instructions

Cut chicken thighs into bite-sized pieces. In a bowl, combine chicken with Smoked paprika, Garlic powder, Onion powder, Cayenne pepper, White pepper, and Salt. Marinate for at least 30 minutes.
Prepare the Hot Oil: Heat Peanut 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 Yellow onion and Carrot to the skillet and cook for 3-4 minutes, until slightly softened.
Add Napa cabbage and Bean sprouts 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 Smoked paprika
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1 tsp 5 mL Cayenne pepper
1/2 tsp 2.5 mL White pepper
1/2 tsp 2.5 mL Salt
1/4 cup 60 mL Soy sauce
2 tbsp 30 mL Dark soy sauce
1 tbsp 15 mL Mirin
1 tbsp 15 mL Rice vinegar
1 tbsp 15 mL Hot sauce (Nashville Hot style)
1 tsp 5 mL Sesame oil
1 tsp 5 mL Brown sugar
1 1 Yellow onion-thinly sliced
1 1 Carrot-julienned
1 cup 140 g Napa cabbage-shredded
2 2 Green onions-chopped
1/2 cup 70 g Bean sprouts
16 oz 450 g Fresh Yakisoba noodles
1/2 cup 120 mL Peanut 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 Smoked paprika, Garlic powder, Onion powder, Cayenne pepper, White pepper, and Salt. Marinate for at least 30 minutes.
Prepare the Hot Oil: Heat Peanut 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 Yellow onion and Carrot to the skillet and cook for 3-4 minutes, until slightly softened.
Add Napa cabbage and Bean sprouts 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 800

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Nashville Hot Chicken Yakisoba

Nashville Hot Chicken Yakisoba

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