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Tuesday, November 17, 2015

*Recipe* Homemade Chicken Yakisoba

I love Asian food.  Thai, Vietnamese, Japanese, I love it all.  When I saw this recipe I knew that it wouldn't be "authentic" Yakisoba, but regardless it still sounded delicious and something different, not to mention super easy and low cost.  I really did just use to packs of the cheapest ramen at the grocery store, but next time I might get some better quality noodles.  It was still delicious with the Ramen, but just to make it a little healthier I might try another kind.  When I made it I used a ton of vegetables, but I really could have probably double the amount, since more veggies never hurt anyone.  Josh absolutely loved it too so I will be trying this one again very soon!


  • -1/2- 2/3 head cabbage (I used green but purple     would be fine)
  • -1 medium yellow onion 
  • -2 stalks celery
  • -4 medium carrots 
  • -1 crown broccoli
  • -a pack of sliced mushrooms,or about 10 whole 
  • -2 inches fresh ginger 
  • -1-2lb chicken breast 
  • -2 Tbsp vegetable oil 
  • -2 (3 oz.) packages ramen noodles
  • seasoning packets discarded (you really could      add the seasoning packs in if you wanted)
  • -1 tsp sesame oil (optional) 
  • -1/3 cup soy sauce 
  • -1/3 cup worcestershire sauce 
  • -3 Tbsp ketchup 
  • -1 Tbsp sriracha hot sauce (or to taste)
  • -1 Tbsp sugar 

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.

 2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).

3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). DO NOT OVER COOK THE VEGGIES!  You don't want them mushy!  Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.

4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).


Recipe adapted from Budget Bytes

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