Chicken Yakisoba

Ingredients

• 18 oz Yakisoba noodles
• 1¼ lb Boneless, skinless chicken thighs
• ½ head Cabbage
• 2 Carrot
• 1 Yellow onion
• 3 Green onions
• 2 tbsp Vegetable oil
• ¼ cup Worcestershire sauce
• 2 tbsp Soy sauce
• 1 tbsp Ketchup
• 1 tsp Sugar
• ½ tsp Salt
• ¼ tsp Black pepper
• 2 tbsp Benishoga (red pickled ginger) (optional)

Steps

1. Prepare the yakisoba sauce by whisking together Worcestershire sauce, soy sauce, ketchup, and sugar in a small bowl. Set aside.
2. Slice chicken thighs into thin strips. Shred cabbage, julienne carrots, thinly slice yellow onion, and chop green onions (separate white and green parts).
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
4. Add yellow onion and the white parts of the green onions to the skillet and stir-fry for 2 minutes until softened. Add cabbage and carrots and stir-fry for another 3-4 minutes until vegetables are tender-crisp.
5. Add the cooked chicken and yakisoba noodles to the skillet with the vegetables. Pour the prepared sauce over everything.
6. Toss well to combine and ensure all ingredients are coated in the sauce. Cook for 2-3 minutes, stirring occasionally, until noodles are heated through and sauce thickens slightly.
7. Season with salt and pepper to taste. Garnish with the green parts of the green onions and benishoga (pickled ginger) if desired. Serve immediately.