Gluten-Free Chicken Yakisoba

Chicken yakisoba in a large cast iron pan with tongs pulling up the noodles

This easy chicken yakisoba recipe is a gluten-free take on a classic Japanese noodle dish! It’s made with gluten-free soba noodles, tender chicken, fresh veggies, and a homemade yakisoba sauce.

Keyword chicken yakisoba, chicken yakisoba recipe, easy chicken yakisoba, yakisoba recipe

Servings servings

Calories 354

Author Michelle

Ingredients

For the sauce

⅓ cup coconut aminos
1 tbsp rice vinegar
2 tsp blackstrap molasses
2 tsp coconut sugar
1 clove garlic grated
1 thumb ginger grated
1 tsp arrowroot starch

For the yakisoba

2 tbsp avocado oil
1 cup shiitake mushrooms sliced
½ green cabbage shredded
1 large carrot shredded
½ yellow onion sliced thin
Salt and pepper
5 green onions sliced thin into strips
1 lb chicken breast sliced into strips
8 oz gluten-free soba noodles cooked

Instructions

Whisk the sauce ingredients together and set aside.
Using a large skillet, heat 1 tbsp of avocado oil over medium-low heat. Add the mushrooms in a single layer and cook undisturbed for about 3 minutes. Toss and add the cabbage, onion, and carrots, then season with salt and pepper. Stir-fry for 6-8 minutes or until the veggies are tender. Add the green onion and stir for another minute to soften. Remove from the pan and set aside.
Season the chicken with salt and pepper and toss. Using the same pan, turn up the heat to medium and add more avocado oil. Once the oil is shimmering, add the chicken in a single layer. Cook for 3-4 minutes, tossing to cook through to 165 F.
Turn the heat down and add the vegetables back to the pan along with the cooked noodles and sauce. Stir for a minute or two to fully coat the noodles in the sauce.

Notes

Note on stir-frying the noodles. Traditionally, yakisoba involves stir-frying the noodles for extra crispness; however, after a lot of testing, I don’t find that gluten-free noodles stir-fry well. This recipe is just as yummy without the extra step of crisping the noodles in the pan.
Note on the blackstrap molasses. Oyster sauce is the traditional ingredient for yakisoba noodles, but since it’s not gluten-free, I like to swap it out with blackstrap molasses. Blackstrap molasses has a deep, rich, savory, and sweet flavor, similar to oyster sauce.

Nutrition