Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Soy sauce - reduced sodium kind

  2. 1/2 cup 118ml Water

  3. 1/2 cup 99g / 3 1/2oz Granulated sugar

  4. 6 tablespoons 90ml Dark sesame oil

  5. 3 Garlic - minced

  6. 1 tablespoon 15ml Fresh ginger - grated

  7. 6 Boneless - skinless chicken breasts halves,

  8. 24 ounces 28 oz 795g Fresh yakisoba noodles - uncooked**

  9. 1 oz 28g Carrot - finely julienne (large)

  10. 1 oz 28g Yellow onion - finely julienne (large) sesame seed for garn sliced green onions

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To marinate chicken: in a medium bowl, mix together soy sauce, water, sugar, 2 tablespoons sesame oil, garlic and ginger. Place the chicken in a plastic bag and add 6 tablespoons of the soy sauce mixture; close bag and marinate in the refrigerator for 24 hours. Reserve remaining soy sauce mixture for cooking the noodles. To cook: Remove the noodles from the packages and gently separate. Reserve seasoning packets for another use or discard. In a large skillet or wok over high heat, heat 2 tablespoons sesame oil. Add carrot and onion; saute until almost brown. Reduce heat to medium and add noodles. Stir-fry 3 to 4 minutes or until the noodles begin to stick to the pan. Add the reserve soy sauce mixture and stir-fry for 1 to 2 minutes longer. Meanwhile, drain chicken breasts and discard marinade. In a separate skillet, heat remaining 2 tablespoons of sesame oil. Saute the chicken 3 to 4 minutes per side or until just cooked through. Cut cooked breast into julienne strips. Divide the noodles evenly among 4 bowls and fan the chicken breast over the top. Garnish with sesame seed and green onions. Serve in large bowls. This recipe makes very generous servings. Note: Fresh yakisoba noodles are available in the produce section of many supermarkets.


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