Ingredients
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon sesame oil
- 12 ounces fresh yakisoba noodles
- 1 tablespoon ginger grated
- 2 cloves garlic minced
- 2 tablespoons vegetable oil
- 1 pound chicken breast or chicken thighs cut into thin, bite-size pieces
- 2 carrots peeled and cut into matchsticks
- 1 small onion finely diced
- 1 red bell pepper thinly sliced
- 2 cups Napa cabbage or green cabbage shredded
- 2 green onions thinly sliced, for garnish
Instructions
- In a small bowl, whisk together soy sauce, Worcestershire sauce, ketchup, oyster sauce, brown sugar, sesame oil, ginger, and garlic.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and brown on all sides, approximately 10 minutes. Work in batches, transferring to a plate as you go. Add more vegetable oil as needed.
- Meanwhile, cook the yakisoba noodles according to package instructions and drain well in a colander.
- Add the carrots, onion, bell pepper, and cabbage to the hot skillet. Cook just until crisp-tender, approximately 4 minutes.
- Add the noodles, cooked chicken, and sauce to the skillet. Toss to coat and cook over low heat until everything is warm and coated with sauce. Top with green onions. Serve promptly.
