The Forked SpoonYakisoba Noodles Recipe
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Ingredients
Serves 4- 1 red bell pepper ( seeded and thinly sliced)
- 1 yellow onion (sliced)
- 1 bunch green onions or scallions (sliced)
- ¼ green cabbage ( cored and sliced)
- 2 carrots (peeled and julienned)
- 3 ounces shiitake mushrooms (sliced)
- 1 pound boneless, skinless chicken thighs (thinly sliced into bite-size pieces)
- 1 tablespoon hoisin sauce
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- ½ cup soy sauce
- 2 tablespoon oyster sauce
- 2 teaspoon brown sugar
- 3 servings Yaki-soba Noodles ((one package of pre-steamed noodles contains 3 servings, 16-17 ounces))
- 1 tablespoon vegetable oil
- 1 tablespoon mirin
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Steps
- Step 1
In a medium bowl, combine the soy sauce, oyster sauce, mirin, hoisin sauce, ketchup, brown sugar, and Worcestershire sauce. Set aside.
- Step 2
Empty the Yaki Soba noodles into a colander and rinse a few times before setting aside.
- Step 3
Heat the vegetable oil in a wok or large skillet over high heat, add the chicken, and stir-fry for 5-7 minutes or until browned and cooked through.
- Step 4
Add the carrots, onion, and bell pepper to the pan and sauté for 2-3 minutes, or until the vegetables start to soften.
- Step 5
Stir in the mushrooms and cabbage and cook until the mushrooms just start to release their water, about 4 minutes. Mix in the green onions and stir-fry for an additional minute.
- Step 6
Add the noodles and the sauce to the wok, gently toss to combine until heated through - about 3 minutes.
- Step 7
Garnish with freshly chopped green onions if desired.
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In a medium bowl, combine the soy sauce, oyster sauce, mirin, hoisin sauce, ketchup, brown sugar, and Worcestershire sauce. Set aside.
Source: The Forked Spoon
