Japanese-Style Yakisoba recipe
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Ingredients
- 1 (12 ounce) package dried soba noodles ⅓ cup soy sauce ⅓ cup rice wine 1 ½ tablespoons white sugar 3 tablespoons vegetable oil 1 pound chicken, cubed or thinly sliced 1 onion, thinly sliced 1 small head cabbage, very thinly sliced 3 cups julienned carrots, about 1 inch in length 1 tablespoon chopped ginger 2 green onions, thinly sliced, or more to taste
Nutrition Info
- 655.6 caloriescarbohydrate: 93.6 gcholesterol: 64.6 mgfat: 14 gfiber: 8 gprotein: 40.9 gsaturatedFat: 2.6 gservingSize: -sodium: 2033.2 mgsugar: 16.7 gtransFat: : -unsaturatedFat: : -
Directions Japanese-Style Yakisoba
Directions
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Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 8 to 10 minutes. Drain and rinse in cool water. Set aside.
Mix soy sauce, rice wine, and sugar together in a small bowl, stirring until sugar is dissolved.
Heat oil in a wok or large skillet over medium heat. Add chicken and onion and cook in the hot oil for 3 to 5 minutes. Add cabbage, carrots, and ginger and cook until cabbage is softened, 3 to 5 minutes more.
Place prepared noodles on top of chicken and vegetables in the wok. Pour sauce on top. Cover and cook another 3 to 5 minutes. Remove lid and toss mixture together until well combined. Sprinkle green onion over the mixture and serve.