Yakisoba is a popular Japanese dish of noodles, vegetables, and meat served with a sweet tangy soy sauce. East meets West with this unique Yakisoba Chicken Pot Pie Recipe served at the Greater Clermont Cancer Foundation Luncheon at the Wesley Center.
Yakisoba Chicken Pot Pie Recipe
Yields: 6 Servings
Noodles, Chicken Broth Ramen or Soba, 5 Packages
Chicken Breast, 4, diced
Yellow Onion, 1, diced
Carrots, 2, diced
Green Cabbage, 1/4 medium head, diced
Broccoli, 1/2 head, florets
Garlic, 1 Clove, Chopped
Ginger, Fresh, 1 Teaspoon, minced or sliced
Soy Sauce, ¼ Cup
Sesame Oil, 1 Teaspoon
Worcestershire Sauce, 1/4 Cup
Ketchup, 2 Tablespoons
Sugar, 1 Tablespoon
Chili Paste or Sriracha Sauce (optional), 1 Tablespoon or to taste
Corn Starch, 3 ounces, diluted in water
Puff Pastry or Pie Crust
Bring 10 cups of water to a boil then add seasoning packets and ramen noodles. (Note: Soba noodles or Jasmine rice could be used instead of ramen noodles.) Stir, remove from heat and let sit for 2-3 minutes then take noodles out.
Bring the broth back to a boil then add ginger, garlic, and diced chicken breast in same broth and cook about 3 minutes.
Add carrots, onions, broccoli, and cabbage to broth and blanch for about 3 to 4 minutes. Be sure to not overcook.
Remove and strain vegetables.
Combine the soy sauce, sesame oil, Worcestershire, sugar, and ketchup (chili paste optional) in a bowl. Add to broth and continue cooking at a boil for about 7 minutes.
Dilute cornstarch in cold water then add to broth. (Important Note: Don’t add the cornstarch directly to the sauce or it will clump. Be sure to dilute in cold water first.) Stir with whisk about 2 minutes until sauce thickens and remove from heat.
Divide chicken evenly into 6 servings and place in ovenproof crock. Top with vegetables and cooked noodles. Ladle roughly 6 ounces of the sauce into each bowl until it reaches just below the rim.
Place a piece of puff pastry or piecrust over the top of each crock and press the edges. Do not pierce the top of pastry. (An egg wash of 1 egg and 1 Tablespoon of water is optional and was not used in this recipe.)
Cook in Convection oven at 350 degrees for 20 minutes. If using a traditional dry heat oven lower the temperature to 300 degrees and add 15-20 minutes to the cooking time. Cook until crust is a light golden brown.
Serve the Yakisoba Chicken Pot Pie hot from the oven in the individual baking crocks.