Yakisoba Noodles

Ingredients

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Carrots

  Raw

  1 large or 72g

• Scallions

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

  5 medium or 75g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 lb or 454g

• Cabbage

  Raw

  ½ head, small or 357g

• Onions

  Raw

  ½ large or 75g

• Noodles

  Egg, cooked, unenriched, with added salt

  454g

• Yakisoba Noodles

  Miscellaneous - Melissa's

  16 ounces or 452g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Ketchup

  Low sodium

  2 tbsp or 30g

• Worcestershire sauce

  4 tbsp or 68g

Directions

1. Combine the sauce ingredients together. Set it aside.
2. Prepare all veggies for the recipe. Cut them into the size of your preference. Some noodles may need to be preheated in their original packaging. Follow the instructions on the box for the noodles.
3. Cook all vegetables separately in a pan on high heat, just for a few minutes. This will add a golden color to them.
4. Cook chicken in an oiled skillet until all sides turn golden brown.
5. Add sauteed veggies and all the sauce ingredients to the pan.
6. Add in noodles to the mixture. Cook for a few minutes and serve.
7. Recipe by: Natalya Drozhzhin (source: https://momsdish.com/simple-yakisoba-noodles-recipe)

Similar Foods

• Chicken Yakisoba