Stir Fry with Chicken and Yakisoba Noodles

Elaina J.


It doesn't matter what vegetables you use for this recipe. Sometimes I'll use carrots and green onions and omit the snow peas.


★★★★★ 1 vote

25 Min
1 Hr


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  • 2 Tbsp
    olive oil
  • 2 lb
    chicken thighs
  • 1 tsp
    fish sauce
  • 2-3 stick
  • 1/2 lb
    snow peas
  • 2 bunch
    broccoli florets
  • 1
  • 3 clove
  • 2
    bell pepper
  • 1 Tbsp
    stir-fry sauce
  • ·
    garlic powder
  • ·
    seasoning salt
  • ·
    onion powder
  • ·
    black pepper

How to Make Stir Fry with Chicken and Yakisoba Noodles


  1. Heat oil in skillet. Skin and debone chicken thighs. Cut chicken up in little pieces and add to skillet.
  2. While chicken is cooking cut up vegetables.
  3. When chicken is done add garlic cook for 30 seconds then remove chicken from skillet.
  4. Add vegetables to skillet with 1/2 cup of water cover until veggies and at your desired softness.
  5. Drain water (if any) and turn skillet on high add chicken back to the skillet and fry.
  6. Add soy, sir fry sauces and mix. Place yakisoba noodles on top of the veggies and chicken cover so that they soften. Mix noodles with the veggies and chicken and serve.

Printable Recipe Card

About Stir Fry with Chicken and Yakisoba Noodles

Course/Dish: Chicken, Vegetables, Pasta Sides
Regional Style: Asian
Other Tags: Quick & Easy, Healthy

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