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.
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