Wednesday, 14 December 2011

Chicken Yakisoba

Serving Size: 4
10 ounces ramen or egg noodles
12 ounces boneless and skinless chicken breast, cooked and cut into strips
2 onions, julienned
1 red bell pepper, julienned
5 ounces bean sprouts
1 cup napa cabbage, coarsely chopped
3 tablespoons vegetable oil
6 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sesame oil
2 tablespoons sesame seed
4 green onions, chopped

  1. Cook noodles according to package instructions. Drain.
  2. In a bowl, combine onions, bell pepper, bean sprouts, cabbage and chicken. Add cooked noodles, mix well.
  3. In a wok or large skillet, heat vegetable oil over high heat. Add noodle and vegetables mixture and stir-fry until golden brown, 4-5 minutes. Add soy sauce, mirin and sesame oil; toss well to coat.
  4. Divide the noodles evenly among individual plates, sprinkle with chopped green onions and sesame seed and serve.