Chicken Yakisoba Dish (Print Version)
# Ingredients:
→ Vegetables
01 -
1 inch fresh ginger, grated after peeling
02 -
1 yellow onion, sliced thinly
03 -
1 crown broccoli, chopped into small florets
04 -
2 carrots, shredded finely
05 -
1/2 head green cabbage, shredded into thin pieces
→ Protein
06 -
1 large chicken breast, cut into thin slices
→ Oil and Seasoning
07 -
1 tablespoon sugar
08 -
2 tablespoons vegetable oil
09 -
1/4 cup Worcestershire sauce
10 -
1 teaspoon sesame oil (only if you'd like)
11 -
2 tablespoons ketchup
12 -
1/4 cup soy sauce
13 -
1 tablespoon sriracha
→ Noodles
14 -
2 packs (3 oz each) ramen noodles, seasoning packets set aside
# Instructions:
01 -
Chop the broccoli into smaller pieces, grate the carrots, shred or slice the cabbage and onion, prepare the chicken in strips, and peel and grate your ginger.
02 -
Fill a medium pot with water and set it to boil for the noodles. Heat some vegetable oil in a large pan on medium-high, toss in the grated ginger, and give it a quick cook for 30 seconds to 1 minute.
03 -
Add the chicken strips to your heated skillet and cook for around 5 minutes, or until it's not pink anymore.
04 -
Throw all your prepped veggies into the skillet and cook while stirring, letting them soften for about 5 to 10 minutes.
05 -
Once your water's boiling, cook the ramen for 2-3 minutes or until tender. Drain and drizzle a bit of sesame oil over it to keep it from sticking, then leave aside.
06 -
Mix soy sauce, Worcestershire, ketchup, sriracha, and sugar in a small bowl. Stir it up until the sugar blends right in.
07 -
Pour your sauce over the chicken and vegetables in the skillet. Toss your noodles in too, mix everything well, and get it heated through before you dish up.