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Chicken Yakisoba
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Chicken Yakisoba
A Japanese stir-fried noodle dish with chicken, vegetables, and mushrooms.
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servings:
3
total time:
30 minutes
added on
02/18/2025
recipe by:
Frankie
INGREDIENTS
12 ounces uncooked whole wheat spaghetti
12 ounces boneless skinless chicken breasts, very thinly sliced
1 TBSP cornstarch
2 TBSP rice vinegar
2 TBSP soy sauce
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1 TBSP plus 1 TBSP peanut oil
5 ounces cremini mushrooms, thinly sliced
1/2 medium head of green cabbage, thinly sliced
1 medium yellow onion, thinly sliced
1 medium carrot, julienned
2 garlic cloves, minced
1 TBSP freshly minced ginger
2 green onion, thinly sliced
salt to taste
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DIRECTIONS
Cook the spaghetti noodles according to package directions then drain and set aside.
Add the sliced chicken to a large bowl and toss with the cornstarch until evenly coated then set aside.
In a small bowl make the sauce by stirring together the vinegar, soy sauce, black pepper, and cayenne pepper then set aside.
Heat 1 TBSP of oil in a wok over high heat.
Spread the chicken out in the wok and allow to sear for 1 minute then stir-fry for 1 more minute or so (until chicken is no longer pink).
Transfer the chicken to a plate and set aside.
Keep the wok over high heat and heat the remaining 1 TBSP of oil in the now empty wok.
Add the mushrooms to the wok and stir-fry for about 2 minutes.
Add the cabbage, onion, carrot, garlic, and ginger to the wok then stir-fry with the mushrooms for about 3 minutes.
Now add the chicken, noodles, sauce, and green onion to the wok and stir-fry everything together for about 2 more minutes.
Season with salt to taste.
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