Yakisoba Chicken by Em Maxwell – serves 6
Calories per serving: 295
½ teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons chile paste
2 cloves garlic, chopped
4 breast half, bone and skin removed, skinless, boneless chicken breast halves – cut into 1 inch cubes
½ cup soy sauce
1 onion, sliced lengthwise into eights
½ medium head cabbage, coarsely chopped
2 medium carrots, coarsely chopped
8 ounces soba noodles, cooked and drained
In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds.
Add garlic and stir fry an additional 30 seconds.
Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes.
Remove mixture from pan, set aside, and keep warm.
In the emptied pan combine the onion, cabbage, and carrots.
Stir-fry until cabbage begins to wilt, 2 to 3 minutes.
Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend.
Serve and enjoy!
We made a few changes
Instead of canola oil we used olive oil.
We didn't have any soba noodles so had 2 packets of dried ramen noodles and cooked those before adding to the mix. I tossed out the seasoning packet as it's too high in sodium for us.
There was already a roasted chicken breast in the fridge left from yesterdays meal, which was cut into bite-size pieces. It was added towards the end of the cooking process with enough time to get heated through.
Thoroughly enjoyed by both of us and thought next time we might add sliced sautéed mushrooms and a handful of frozen peas. Or for that matter any kind of favorite vegetable.
Thanks for stopping by, enjoy your day and...
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I am glad you both enjoyed it. For an 'improvised' meal it sounded impressive.ReplyDelete
Thank you EC :)Delete
It looks really good, and really healthy as well.ReplyDelete
Thank you Ginny, we are trying :)Delete
Looks lovely. All recipes do have some good ones.ReplyDelete
They certainly do, thank you Margaret :)Delete
It looks delicious. I always use the internet to look recipes up, I have so many great books but it takes so long to search for the right dish.Delete
Have a good week and stay safe, Diane
Thanks Diane :) There are so many food blogs out there. I still pick up an old favorite cooking book occasionally. I suppose they will be collector items one day.Delete
The meal sounds yummy and looks delicious. Thanks for the recipe!
Take care and stay safe! Enjoy your day! Have a great week!
Thanks Eileen, glad you liked the look of it. I wish for you the same :)Delete
Thank you Rue :)Delete
Yummy! I love making meals like this using up leftovers.ReplyDelete
Thank you Martha, me too :)Delete
Looks yummy to me! I use olive oil most of the time but I also use avocado oil a lot and sometimes sunflower oilReplyDelete
Hi Sandra and thank you :) Avocado oil is good too. It has gotten really popular.Delete
Thank you Anne :)Delete
I enjoy these kind of meals, too. Happy November to you!ReplyDelete
Thanks Ellen and the same to you :)Delete
The flavors sound wonderful in your chicken dish, Denise. My guys love Ramen noodle soup, but you are right--too much sodium.ReplyDelete
Thanks Martha Ellen, I love those packet ramen soups but have been throwing out the packets ever since I learned they were so high in sodium. I also try to find a ramen noodle that has been baked and not fried, but not always able to do so.Delete
Many thanks for sharing the recipe, it looks and sounds delicious.ReplyDelete
All the best Jan
You are veery welcome Jan, glad you enjoyed :)Delete
We also look in the fridge and pantry for how to use leftovers and create something new. Chili paste and ramen noodles are not in that group, but as you noted substitutions can always be made, Denise.ReplyDelete
Very true Dorothy, there always seems to be something we can turn into a tasty meal.Delete