Chicken Yakisoba
Prep
20m
Cook
10m
| Category: | |
| Seasons | |
| Cuisine Type | Asian |
Ingredients
Chicken Yakisoba
| 2 med chicken thighs, boneless, skinless and cubed |
| 8 ounces fresh yakisoba noodles or 2 pkges of Maruchan ramen noodles (save sauce packet) |
| 2 tsp vegetable oil |
| 2/3 cup cabbage, thinly sliced |
| 1/3 cup carrots, julienned |
| 1/2 cup broccoli florets, finely chopped |
| 1/3 cup zucchini, julienned |
| 1/2 cup leeks, finely chopped |
| 1 Tbs sesame oil |
Chicken Yakisoba Sauce
| 2 Tbs Worcestershire sauce |
| 1 Tbs Ketchup |
| 1 Tbs Oyster sauce |
| 2 tsp honey |
| 2 tsp soy sauce or reserved ramen soup packet |
| 1/4 tsp white pepper |
Chicken Yakisoba Garnish
| Beni shoga |
| Ao Nori |
Chicken Yakisoba Directions
- Boil the noodles according to directions on package, if you are using ramen noodles, cook them to al dente.
- Strain out the hot water and rinse noodles with cold water to stop the cooking process. Make sure noodles are cold using your fingers to rinse all noodles well.
- Shake noodles of excess water and pour in 2 teaspoons vegetable oil to help prevent noodles from sticking.
- Sauté chicken cubed chicken thighs in sesame oil until cooked. Remove to bowl and set aside.
- Add cabbage, carrots, broccoli florets, zucchini, and leeks. Sauté until half done adding noodles and chicken, to the pan.
- Pour sauce over noodles and sauté until well combined and vegetables are still a little crisp.
- Top with nori and beni shoga and serve!
Nutrition facts
Serving size 1 cup vegetarian lactose free
Per Serving
