Chicken Yakisoba with Cabbage and Carrots

Yakisoba-style noodles are easiest to toss in a wide skillet or wok. Prepare the sauce before cooking and cut the vegetables into thin pieces so they soften quickly without losing their bite.

Serves: 4
Prep: 15 minutes
Cook: 20 minutes

Ingredients

• 12 ounces fresh or dried wheat noodles
• 1 tablespoon neutral oil
• 1 pound boneless chicken thighs, cut into thin strips
• 1/2 teaspoon fine salt
• 1 small yellow onion, thinly sliced
• 2 cups thinly sliced green cabbage
• 1 carrot, cut into matchsticks
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 teaspoon brown sugar
• 1 teaspoon toasted sesame oil
• 2 scallions, sliced

Method

1. Cook noodles according to package directions, drain, and rinse briefly with cool water to prevent sticking.
2. Whisk soy sauce, Worcestershire, ketchup, and brown sugar in a small bowl.
3. Heat neutral oil in a large skillet over high heat. Add chicken and salt and cook for 6 to 8 minutes, stirring, until browned and 165°F at the center. Transfer to a clean plate.
4. Add onion, cabbage, and carrot to the skillet. Stir-fry for 3 to 4 minutes, until crisp-tender.
5. Return chicken to the pan. Add noodles and sauce and toss for 2 to 3 minutes, until hot throughout.
6. Turn off the heat, drizzle with sesame oil, and top with scallions.

Variations

Use thinly sliced pork loin or extra-firm tofu instead of chicken. Add 1 cup bean sprouts at the end. If using dried noodles, drain them well before adding to the pan.

Storage and reheating

Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat in a skillet with a splash of water until steaming.

Keep the grocery list short

Put cabbage, carrots, and noodles on the Lucru Home grocery list. The quick weeknight meal rotation and meal planning for work-from-home days offer ways to reuse the produce across the week.