Chicken Yakisoba

• Meat

  • 8 oz Chicken (thighs or breast

• Produce

  • 2 cups Cabbage
  • 1 Carrot, medium
  • 1 Onion, small
  • 2 Scallions
  • 6 Shiitake mushrooms, fresh

• Condiments

  • 1 tbsp Mirin
  • 1 tbsp Oyster sauce
  • 1 tbsp Soy sauce
  • 1 1/2 tsp Worcestershire sauce

• Pasta & Grains

  • 12 oz Yakisoba noodles, fresh

• Baking & Spices

  • 2 tsp Cornstarch
  • 1 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Oil

Found on thewoksoflife.com

Description

Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon mirin
• 1½ teaspoons Worcestershire sauce
• 1 teaspoon sugar
• 8 oz. sliced chicken thighs or breast
• 2 teaspoons cornstarch
• 3 tablespoons oil, plus 2 teaspoons (divided)
• 6 fresh shiitake mushrooms, thinly sliced
• 1 small onion, thinly sliced
• 1 medium carrot, julienned
• 2 cups julienned cabbage
• 12 oz. fresh yakisoba noodles
• 2 scallions, julienned

Directions

• In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar until thoroughly combined. In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil. Set aside.
• Heat 1 tablespoon of oil in a wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok, and set aside.
• Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, and cabbage. Stir-fry for another 2 minutes, and then add the noodles, seared chicken, scallions, and the sauce mixture. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Serve!