Soba noodles add a great twist to any stir fry. You can find them really cheap at your local Asian market.
This recipe includes traditional yakisoba ingredients, with some of my own additions that I think make it more flavorful.
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Yields 6 servings
1/2 tsp sesame oil
1 Tbs olive oil
1 Tbs Sriracha or 2 Tbs. chile paste
3 cloves garlic, chopped
1 Tbs chopped fresh ginger
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/4 cup soy sauce
1/4 cup Yoshidas teriyaki sauce
2 Tbs. Worcestershire sauce
1 onion, sliced lengthwise into long strips
1/2 medium head cabbage, coarsely chopped
2 carrots, sliced into thin matchsticks
1/4 cup chicken broth
8 ounces soba noodles, cooked according to package instructions
Picked ginger and nori for garnish, *optional
Additional veggies, as desired i.e bean sprouts, broccoli, peas, bamboo shoots, mushrooms etc.
1. In a large skillet on medium heat combine sesame oil, canola oil and chili sauce. Add garlic and ginger and stir-fry for 30 seconds. Add chicken and 1/8 cup of the soy sauce and 1/8 cup of yoshidas. Stir-fry until chicken is no longer pink. Remove mixture from pan and set aside.
2. In the pan combine the onion, cabbage, carrots and additional desired veggies. Stir in chicken broth. Stir-fry until cabbage begins to wilt. Stir in the remaining soy and yoshidas sauce, cooked noodles and the chicken mixture to pan and mix to blend.
Garnish with picked ginger and nori if desired.
Serve and enjoy!