Chicken Yakisoba

Name: Chicken Yakisoba
Ingredients: 2 tablespoons canola oil; 1 tablespoon sesame oil; 2 skinless, boneless chicken breast halves - cut into bite-size pieces; 2 cloves garlic, minced; 2 tablespoons Asian-style chile paste; 1/2 cup soy sauce; 1 tablespoon canola oil; 1/2 medium head cabbage, thinly sliced; 1 onion, sliced; 2 carrots, cut into matchsticks; 1 tablespoon salt; 2 pounds cooked yakisoba noodles; 2 tablespoons pickled ginger, or to taste (optional)

13 ingredients

3 steps

Ingredients

2 tablespoons canola oil
1 tablespoon sesame oil
2 skinless, boneless chicken breast halves - cut into bite-size pieces
2 cloves garlic, minced
2 tablespoons Asian-style chile paste
1/2 cup soy sauce
1 tablespoon canola oil
1/2 medium head cabbage, thinly sliced
1 onion, sliced
2 carrots, cut into matchsticks
1 tablespoon salt
2 pounds cooked yakisoba noodles
2 tablespoons pickled ginger, or to taste (optional)

Directions

1

Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
2

Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
3

Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.