Yakisoba

Name: Yakisoba
Ingredients: 1/2 teaspoon sesame oil; 1 tablespoon canola oil; 2 tablespoons hoisin sauce (or tonkatsu sauce for a more authentic taste); 2 garlic cloves, chopped; 1 tablespoon minced ginger, about a 1-inch piece; 4 boneless skinless chicken breast halves, cut into 1 inch cubes; 1/4 cup soy sauce; 1 onion, sliced into wedges; 1/2 medium head cabbage, coarsely chopped; 2 carrots, coarsely chopped; 1 cup bean sprouts; 8 ounces soba noodles, cooked and drained

12 ingredients

2 steps

Ingredients

1/2 teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons hoisin sauce (or tonkatsu sauce for a more authentic taste)
2 garlic cloves, chopped
1 tablespoon minced ginger, about a 1-inch piece
4 boneless skinless chicken breast halves, cut into 1 inch cubes
1/4 cup soy sauce
1 onion, sliced into wedges
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
1 cup bean sprouts
8 ounces soba noodles, cooked and drained

Directions

1

In a large skillet combine sesame oil, canola oil and tonkatsu or hoisin sauce. Stir fry 30 seconds. Add garlic and ginger and stir fry an additional 30 seconds. Add chicken and soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
2

In the emptied pan combine the onion, cabbage, carrots and bean sprouts. Stir fry until cabbage begins to wilt. Stir in the cooked noodles and the chicken mixture, and serve.