Homemade Chicken Yakisoba
Ingredients
The vegetables
-
½
head
green cabbage
-
1
medium
yellow onion
-
2
medium
carrots
-
1
crown
broccoli
-
1
inch
fresh ginger
The protein
The noodles
-
2
3 oz. packages
ramen noodles
The oils and sauces
-
2
Tbsp
vegetable oil
-
1
tsp
sesame oil (optional)
-
¼
cup
soy sauce
-
¼
cup
Worcestershire sauce
-
2
Tbsp
ketchup
-
1
Tbsp
sriracha
-
1
Tbsp
sugar
Instructions
- Prepare the meat and vegetables for stir frying by grating the ginger and carrots, slicing the onion, cutting the broccoli into pieces, and slicing the chicken.
- Boil water in a medium pot for the noodles and heat vegetable oil in a large skillet over medium-high heat.
- Add grated ginger to the skillet and sauté for about 30 seconds, then add chicken strips and cook until no longer pink.
- Add all the vegetables to the skillet and stir until they are wilted.
- Cook the ramen noodles in boiling water for 2-3 minutes, then drain and toss with sesame oil.
- In a small bowl, mix soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar until dissolved.
- Pour the sauce into the skillet with the chicken and vegetables, add the noodles, and stir to combine and heat through.
Nutrition Facts (estimated)
Servings
6
Calories
355
Total fat
14g
Total carbohydrates
34g
Total protein
27g
Sodium
1314mg
Cholesterol
0mg
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