Japanese Chicken And Vegetable Yakisoba Sesame And Nut Free 1771028260242 Whsl

Ingredients

• 18 oz Yakisoba noodles (pre-cooked)
• 1 lb Boneless skinless chicken thighs, sliced
• 2 cups Green cabbage, shredded
• 1 medium Carrots, julienned
• 0.5 large Yellow onion, sliced
• 4 tbsp Soy sauce (ensure nut/sesame free facility)
• 2 tbsp Worcestershire sauce
• 1 tbsp Ketchup
• 1 tsp Brown sugar
• 2 tbsp Vegetable oil
• 2 stalks Green onions, chopped
• 0.5 tsp Black pepper

Instructions

1. 1

   In a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, and brown sugar to create the yakisoba sauce.

2. 2

   Rinse the yakisoba noodles under warm water to loosen them, then drain thoroughly.

3. 3

   Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

4. 4

   Add the chicken slices and cook until browned and fully cooked through, then remove from the pan and set aside.

5. 5

   Add the remaining tablespoon of oil to the pan and stir-fry the onion, carrots, and cabbage until the vegetables are slightly softened but still crisp.

6. 6

   Return the chicken to the pan and add the loosened noodles on top of the vegetables.

7. 7

   Pour the prepared sauce over the noodles and toss everything together constantly for 3-5 minutes until the sauce is evenly coated and the noodles are heated through.

8. 8

   Season with black pepper and garnish with fresh green onions before serving immediately.