15 Min Low Calorie High Protein CHICKEN YAKISOBA NOODLES Recipe
Hey everyone! Craving delicious Japanese yakisoba but trying to keep it healthy? Look no further! In this post, I’m sharing my recipe for a low-calorie, high-protein version that doesn’t sacrifice any of the amazing flavor. This recipe is perfect for a quick and satisfying weeknight meal. Let’s get cooking!
Ingredients (Serves 1)
Raw Noodles: 110g (3.9 oz)
Cabbage: 30g (1.1 oz), shredded
Ground Chicken: 100g (3.5 oz)
Salt & Pepper: To taste
Oil: 1 tsp
Chicken Tenderloin (or Breast): 100g (3.5 oz)
Potato Starch: A pinch
Yakisoba Sauce:
Worcestershire Sauce: 2 tbsp
Stock Powder/Bouillon: 1/2 tsp (any kind)
Oyster Sauce: 1/2 tsp
Miso: 1/2 tsp
Sugar: 1/2 tsp
Instructions
Follow these simple steps to create your healthy and delicious yakisoba.
Prepare the cabbage. Shred 30g.
Prepare the chicken tenderloins (or breast/thigh). Remove tendons, cut into bite-sized pieces, season with salt and pepper, and lightly dust one side with potato starch.
Cook the yakisoba noodles. Boil 110g according to package directions, then rinse thoroughly under cold water and drain well.
Cook the cabbage and ground chicken. Heat oil in a pan, add the cabbage and stir-fry. Once the cabbage is coated, add the ground chicken, season with salt and pepper, and cook until the chicken is mostly cooked through. Turn OFF the heat.
Make the yakisoba sauce. With the heat OFF, add Worcestershire sauce, stock powder, oyster sauce, miso, and sugar to the pan with the cabbage and chicken. Mix very well, ensuring the miso dissolves completely.
Combine noodles with sauce. Add the cooked noodles to the pan, keeping the heat OFF. Toss to coat the noodles evenly in the sauce.
Stir-fry the yakisoba. Turn the heat to medium and stir-fry until most of the liquid has evaporated and the noodles are nicely coated.
Cook the chicken tenderloins. In a separate pan with a little oil, cook the potato starch side of the chicken tenderloins for 1.5-2 minutes until browned. Flip, cover the pan, and steam for 1 minute. Optionally add a splash of sake.
Sauce the chicken tenderloins. Remove the lid, add the yakisoba sauce (same as used for the noodles), coat the chicken, and turn off the heat. Cover and let residual heat cook the chicken for 1 minute.
To Serve
Plate the yakisoba and top with the cooked chicken tenderloins. Garnish with your favorite toppings like green onions, sesame seeds, or a sprinkle of red pepper flakes.
Enjoy!
This low-cal, high-protein yakisoba is a game-changer. You can customize it to your liking by adding other vegetables like bell peppers or mushrooms. Let me know in the comments how yours turns out!
