Entree: Brazil – Brazilian Japanese – Yakissoba de Frango com Quiabo (Brazilian-style stir-fried wheat noodles with chicken and okra in a savory sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 14 oz (400 g) fresh yakisoba or Chinese egg noodles
- 1 lb (454 g) boneless skinless chicken thighs, cut into 1/2-inch (1.27 cm) strips
- 8 oz (225 g) okra, trimmed and halved
- 1 cup (100 g) green cabbage, thinly sliced
- 1 medium carrot, julienned (about 3 oz (85 g))
- 1 small onion, thinly sliced (about 4 oz (115 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) ketchup
- 1 tsp (5 ml) toasted sesame oil
- Salt and freshly ground black pepper to taste
- 2 green onions, sliced (about 1 oz (30 g))
- 1 tsp (5 g) toasted sesame seeds (optional)

Show original ingredient measurements

- 14 oz (400 g) fresh yakisoba or Chinese egg noodles
- 1 lb (454 g) boneless skinless chicken thighs, cut into 1/2-inch strips
- 8 oz (225 g) okra, trimmed and halved
- 1 cup (100 g) green cabbage, thinly sliced
- 1 medium carrot, julienned (about 3 oz / 85 g)
- 1 small onion, thinly sliced (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) ketchup
- 1 tsp (5 ml) toasted sesame oil
- Salt and freshly ground black pepper to taste
- 2 green onions, sliced (about 1 oz / 30 g)
- 1 tsp (5 g) toasted sesame seeds (optional)

Instructions

1. Step 1: If using fresh yakisoba noodles, separate them gently; if using dried noodles, cook according to package directions, drain and set aside.
2. Step 2: Whisk together soy sauce, Worcestershire, oyster sauce, ketchup, and sesame oil in a small bowl; set sauce aside.
3. Step 3: Heat 1 tbsp (15 ml) vegetable oil in a large wok or skillet over medium-high heat. Add chicken strips, season lightly with salt and pepper, and stir-fry until just cooked through, about 4–6 minutes. Remove chicken and set aside.
4. Step 4: Add remaining 1 tbsp (15 ml) oil to the wok. Stir-fry onion and garlic until fragrant and translucent, about 2 minutes. Add carrot and cabbage and cook 2–3 minutes until vegetables begin to soften.
5. Step 5: Add okra and continue to stir-fry 2–3 minutes until bright and just tender. Return chicken to the wok.
6. Step 6: Add cooked noodles and pour the prepared sauce over the mixture. Toss vigorously to combine and heat through, about 2–3 minutes, letting the sauce coat the noodles evenly.
7. Step 7: Adjust seasoning with salt and pepper as needed. Stir in sliced green onions and sprinkle with toasted sesame seeds if using.
8. Step 8: Serve hot, dividing into 4 portions.