This simple Yakisoba noodle dish features a whole head of iceberg lettuce and chicken. Iceberg lettuce is most commonly eaten as salads, but its crisp texture also works well in stir-frying. One whole head of lettuce seems like a lot, but it shrinks to about half of the volume when it’s stir-fried. Crisp texture somehow remains, and the lettuce leaves also soaks up the flavors from the chicken and sauce quite well.
Yakisoba is a popular Japanese stir-fried noodle dish, usually cooked with sliced pork, cabbage, and bean sprouts. While Worcestershire-based Yakisoba sauce seasoned version is most well known, Yakisoba noodles that are simply seasoned with salt and soy sauce such as Shio Yakisoba are also popular. While ingredients are super simple, we added sweet and salty oyster sauce for adding richness and umami to the dish.
Chicken and Lettuce Yakisoba
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Ingredients
- 1 small head iceberg lettuce
- 1 clove garlic
- 3-4 chicken thighs boneless and skinless
- 1 tsp oil
- 3 packages yakisoba noodles or 2 servings Chukamen noodles
- 1/4 cup water
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp oyster sauce
- salt and pepper to taste
- 1 tsp sesame oil
Instructions
- Tear lettuce leaves into 1 1/2- to 2 inch pieces. Mince garlic. Cut chicken into bite size pieces.
- In a wok or a large frying-pan, heat oil at medium high heat. Add garlic and chicken and stir-fry until the chicken is browned. Add the noodles and water in the pan, cover, and cook for 30 seconds. Loosen the noodles and stir. Season with soy sauce, sake, and oyster sauce. Add the lettuce and cook until the lettuce is soften. Add salt and pepper to taste. Add the sesame oil and remove from the heat.
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