This is a tasty and healthy dish. The Yakisoba noodles are whole grain made from buckwheat, it uses chicken breast (or non-meat chicken shreads or just leave the meat out), and it has a fair amount of veggies.
Ingredients:
- 1/2 teaspoon sesame oil
- 1 tablespoon canola oil
- 2 tablespoons chile paste
- 2 cloves garlic, chopped
- 1 skinless, boneless chicken breast halves – cut into 1 inch cubes (Can use vegan chicken shreads substitue)
- 1/2 cup soy sauce (Can use Yakisoba soup base)
- 1 onion, sliced lengthwise into eighths
- 1/2 medium head cabbage, coarsely chopped
- 2 carrots, coarsely chopped
- 8 ounces soba noodles, cooked and drained
- Mung bean sprouts (optional)
- Green onions chopped (optional)
Directions:
In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm. In the emptied pan combine the onion, cabbage and carrots (any other veggies also). Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!