Yakisoba

Ingredients - Serves 4

• Pickled ginger - For serving
• Green onions - 2, chopped (for garnish)
• Salt and pepper - To taste
• Worcestershire sauce - 2 tablespoons
• Oyster sauce - 2 tablespoons
• Soy sauce - 3 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1, thinly sliced
• Bell pepper - 1, thinly sliced
• Carrots - 2, julienned
• Cabbage - 2 cups, shredded
• Chicken breast - 1, thinly sliced
• Vegetable oil - 2 tablespoons
• Yakisoba noodles - 8 ounces

Let's Get Started

1. Cook the yakisoba noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the sliced chicken breast and cook until browned and cooked through.
4. Add the cabbage, carrots, bell pepper, onion, and minced garlic. Stir-fry for 3-4 minutes, until the vegetables are slightly softened.
5. In a small bowl, whisk together the soy sauce, oyster sauce, and Worcestershire sauce.
6. Push the chicken and vegetables to one side of the skillet. Pour the sauce into the empty space and let it cook for a few seconds until it starts to bubble.
7. Add the cooked yakisoba noodles to the skillet and toss everything together until well combined and heated through.
8. Season with salt and pepper to taste.
9. Serve the yakisoba hot, garnished with chopped green onions and accompanied by pickled ginger.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Calories: 400
• Fat: 12g
• Carbs: 60g
• Protein: 15g
• Sodium: 800mg
• Sugar: 8g