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Yakatori Noodle Bowls

This has become one of our favorite recipes. It is the most forgiving recipe I use. You can have it on the table in 30 minutes!

A little tip about the ginger…I usually buy some at the store and peel it with a spoon and freeze it. It is actually a lot easier to grate when it is frozen.

Yakatori Noodle Bowls

  •  1 pound thin spaghetti
  •  2 tablespoons vegetable oil
  •  1 pound boneless, skinless chicken breasts or tenders, cut into bite-size pieces
  •  2-inch piece fresh ginger, peeled and grated or finely minced
  •  Freshly ground black pepper
  •  Tablespoon of dried onion flakes
  •  1/3 cup chicken broth
  •  1/3 cup tamari (dark soy sauce)
  •  2 tablespoons sugar
  •  1 tablespoon toasted sesame oil (if you got it)
  •  Toasted sesame seeds, for garnish
  1. Place a large pot of water over high heat for the spaghetti. Cook according to package directions. Drain thoroughly.
  2. Heat a large skillet over medium-high heat with oil, about 2 tablespoons. Toss the chicken with the grated ginger and season with some pepper. Add the chicken and onion flakes to the hot skillet and  brown up a couple of minutes.
  3. Stir the skillet to turn the chicken pieces then add chicken broth, tamari, sugar and sesame oil, bring up to a bubble and simmer for a minute.
  4. Add the drained noodles to the skillet and toss to combine. Serve with a  sprinkle with some of the toasted sesame seeds.

This tastes really good with a little bit of Yummy Yummy sauce drizzled on it!

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Wednesday 8th of February 2012

I must try this. It sounds wonderful!

My Dinner Plan 1/16 | Saving You Dinero

Monday 16th of January 2012

[...] Yakatori Noodle Bowls [...]

Saving You Dinero » My Dinner Plan

Saturday 30th of July 2011

[...] Yakatori noodle bowls [...]

Saving You Dinero » Using Leftovers

Tuesday 11th of August 2009

[...] ever have leftover spaghetti? Use it for Yakatori Noodle Bowls. Living at 7500 feet making the spaghetti takes a long time so having the spaghetti already made [...]

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