coconut dessert from the Philippines.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons canola oil
- 1 tablespoon sesame oil
- 2 skinless, boneless chicken breast halves – cut into bite-size pieces
- 2 cloves garlic, minced
- 2 tablespoons Asian-style chile paste
- ½ cup soy sauce
- 1 tablespoon canola oil
- ½ medium head cabbage, thinly sliced
- 1 onion, sliced
- 2 carrots, cut into matchsticks
- 1 tablespoon salt
- 2 pounds cooked yakisoba noodles
- 2 tablespoons pickled ginger, or to taste (Optional)
Instructions
- Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
- Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
- Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.
Nutrition Facts
| Calories | 503 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 7 g |
| Protein | 27 g |
| Saturated Fat | 2 g |
| Sodium | 3868 mg |
| Sugars | 10 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
It was good except it was way to salty. Will try again with only 1-tsp of salt. Maybe make a little spices.
Great recipe! We used Udon noodles instead of the Yakisoba and it was like an Asian pasta! Can’t wait to try it again with the Yakisoba noodles if we can find an Asian grocery.
I followed the recipe exactly and did not like it at all. It was way too salty.
My husband and I both really enjoyed this recipe. It was easy to make and it tasted delicious. I substituted chili sauce for chili paste and it worked fine. Will definitely make again!
This was good and we will make it again, but it seemed like it was missing something. The pickled ginger was optional, and we didn’t have any, so this might’ve been the missing piece.
This is a truly amazing recipe.
Followed recipe exactly. Add more chili paste if you like it hot. I also used skinless boneless chicken thighs.
It’s now one of my go-to recipes when I don’t have a lot of time to work with. It also happens to be delicious exactly as written. Always gets hungry eyed compliments the next day when warming up leftovers at work.
This recipe is out of this world!!! Makes everything else I cook pale by comparison!
I made my own pickled ginger. Adding this to the dish added so much additional flavor. This was really good.
This was amazing, especially after some adaptations. I omitted the salt because of the high sodium content of the soy sauce. I prefer to salt my food at the table if needed. I also added 1 tsp minced fresh ginger to the sauce. My guests were really impressed. Will definitely make this again.
This turned out great, and I did not find it to be too salty using lite/reduced sodium soy sauce. I added a little minced ginger with the garlic and skipped the pickled ginger garnish, instead going with sliced scallion greens on top. For 2 servings, a 7 oz pouch of fresh cooked soba stir fry noodles and 6-7 oz (about half a bag) shredded coleslaw mix were perfect.
this recipe is great. I just use ramen noodles because that is what my mom always used. turns out perfect every time. I also use Frozen Asian stir fry vegetables. makes the prep way easier. thanks for a great recipe
Whole family loved it! A little salty for me, but not too bad. I’ll probably cut out the extra salt next time. Not too spicy.
Didn’t use the salt or all of the soy and it was still too salty. I’d use some Worchestershire and water and maybe 1/4 c or less of soy.
Takes a bit of prep work but the results are delicious.
I’m giving it 5 stars for flavor. However, I couldn’t find the noodles so I used 1 pound thin spaghetti and like another reviewer I used bagged slaw mix. Next time I will use about 12 ounces of spaghetti and maybe another bag of slaw mix. When my Mom makes it, she puts ham and smoked sausage instead of chicken.
This recipe is DELISH!! Just added peanuts to mine. Total hit with husband AND KIDS.
This was awesome. I made a couple of small changes because some of the ingredients weren’t available here. Rather than using Chili Paste – I used Chili Sauce, Rather than using Pickled Ginger – I used Fresh Ginger, and I used Spaghettini. I used about 3 tablespoons of the Chili Sauce. I cooked the Spaghettini mostly before adding it to the sauce and finishing it in the sauce for 2 minutes. I added minced ginger to the sauce 2 minutes before I added the Spaghettini.
Little to no salt needed. 1/2 to 3/4 of called for chili paste. Good!
Made it as written and I found it to be too salty. It was also a little too spicy. Next time I make this, I will omit the salt and use only one tablespoon of the chile paste.