Yakisoba Chicken Stir Fry
"The deli's most reliable weeknight dinner, except now you control the sauce ratio. More sauce is always the right call."
Costco Copycat — This is a homemade version of the Costco Deli & Prepared Foods item. See it in store →
The Game Plan
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Slice chicken thighs into thin strips, about 1/4 inch wide. Pat dry with paper towels — moisture is the enemy of a good sear.
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Heat vegetable oil in a large wok or your biggest skillet over high heat until it just starts to smoke. This is not a drill. You need real heat.
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Add chicken strips in a single layer — don't crowd the pan or you'll steam them. Cook 4-5 minutes, flipping only once or twice, until browned and cooked through.
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Remove chicken and set aside. Don't clean the wok — those brown bits are flavor.
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In the same wok, add frozen stir-fry vegetables. Cook 3-4 minutes over high heat, tossing frequently, until just tender but still snappy. Nobody wants mushy stir-fry vegetables.
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While veggies cook, boil noodles according to package directions. Drain well and shake off excess water.
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Whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, garlic, and ginger in a small bowl.
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Add noodles and chicken back to the wok with the vegetables. Pour the sauce over everything.
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Toss constantly for 2 minutes over high heat until the sauce coats everything and the noodles start to pick up a little char on the edges.
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Garnish with sesame seeds and sliced scallions. Serve immediately — this dish is at its absolute best straight from the wok.
