Sweet and Tangy Chicken Yakisoba

Skip take out and make these easy and addictive Chicken Yakisoba noodles that are full of chicken and vegetables, and drenched in a sweet and tangy sauce!

Author:  Adapted from Beth Moncel

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!

Servings: 6 | Prep Time: 15 minutes | Cook Time: 15 minutes | Ready in: 30 minutes

Ingredients

• 1/2 head green cabbage or 2 cups ready made Asian coleslaw mix
• 1 small yellow onion
• 2 carrots
• 1 crown broccoli
• 1 inch fresh ginger, peeled
• 1 large chicken breast and one thigh ( 6 - 7 ounces)
• 2 T olive oil
• 3 3oz. packages ramen noodles ( without seasoning packets)
• 1/4c soy sauce or Coconut Aminos reduced sodium sauce
• 1/4 cup worcesterhire sauce
• 2 T. ketchup
• 1 T. sugar

Instructions

1. To begin, prepare the meat and vegetables for stir frying. Peel and grate the ginger 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 olive 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 (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 off the vegetables. Stir and cook until wilted (5-10 minutes).  Meanwhile, once the water boils, add the noodles and cook just until tender ( 2-3 minutes). Drain and rinse with cold water.
4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, siracha, and sugar. Use only 1/2 tsp of siracha if you don’t want it spicy.  Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat is on medium high.  Add the noodles, stir to coat everything in the sauce, and heat through (a few minutes).
5. Enjoy!