Chicken Yakisoba

Ingredients

• •2 boneless, skinless chicken breasts, sliced into thin strips
• •2 tbsp soy sauce
• •1 tbsp oyster sauce
• •1 tbsp mirin (optional)
• •2 tbsp vegetable oil
• •200g yakisoba noodles (or Chinese egg noodles)
• •1 small onion, thinly sliced
• •1 carrot, julienned
• •1 bell pepper, sliced
• •200g cabbage, shredded
• •2 green onions, chopped for garnish
• •Sesame seeds for garnish (optional)
• •Salt and pepper to taste

Instructions

1. 1

   In a small bowl, mix together soy sauce, oyster sauce, and mirin (if using). Set aside.

2. 2

   Heat 1 tbsp of oil in a large pan or wok over medium-high heat. Add the chicken and stir-fry for about 5-7 minutes, or until cooked through. Remove the chicken from the pan and set aside.

3. 3

   In the same pan, add another tablespoon of oil. Add the onion, carrot, and bell pepper. Stir-fry for about 3-4 minutes until the vegetables start to soften.

4. 4

   Add the shredded cabbage to the pan and stir-fry for an additional 2 minutes until it wilts down.

5. 5

   Add the cooked chicken back to the pan along with the yakisoba noodles and the sauce mixture. Toss everything together and cook for another 3-4 minutes, ensuring the noodles are heated through and coated with the sauce.

6. 6

   Season with salt and pepper to taste. Remove from heat and serve hot, garnished with green onions and sesame seeds if desired.