Chicken Yakisoba

Ingredients

• Egg noodles

  Dry, enriched

  12 oz or 340g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Oyster sauce

  Ready-to-serve

  1 tbsp or 18g

• Kotterin Mirin

  Kikkoman

  1 tablespoon or 100g

• Worcestershire sauce

  1 ½ tsp or 9g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Chicken thigh

  Broilers or fryers, meat only, raw

  225g

• Cornstarch

  2 tsp or 5g

• Oil

  Submarine Sandwich - Wegmans

  3 ⅔ tbsp or 51g

• Mushrooms

  Shiitake, raw

  6 mushroom or 114g

• Onions

  Raw

  1 small or 70g

• Carrots

  Raw

  1 medium or 61g

• Cabbage

  Raw

  2 cup, chopped or 178g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Remove the yakisoba noodles from the package, and transfer to a bowl of hot water. Gently break them up; the hot water will help loosen them. Drain thoroughly and set aside.
2. In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar until thoroughly combined. In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil. Set aside.
3. Heat 1 tablespoon of oil in a wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok, and set aside.
4. Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, and cabbage. Stir-fry for another 2 minutes, and then add the noodles, seared chicken, scallions, and the sauce mixture. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Serve!
5. Recipe by: Sarah (source: https://thewoksoflife.com/chicken-yakisoba/)