This is so much better than take out and I'm sure it is healthier and cheaper. We loved this!
Favorite Family Recipes
I doubled this recipe for my family
5 chicken thighs
Wednesday, September 25, 2013
1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, grated or powdered
ground black pepper, to taste
2-3 Tbsp. vegetable oil
3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store.. usually the 3 packages are sold together in one 17oz. pack)
2/3 c. chopped celery (chopped diagonally)
1 medium-sized onion, thinly sliced
2 c. chopped cabbage
4 carrots shredded
sesame oil (optional)
Cook chicken thighs in frying pan with some oil until cooked through. Cut into chunks or shred a little bit. Set aside.
In a small bowl combine soy sauce, brown sugar, ginger and black pepper. Set aside.
Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.
Heat oil in a large wok or skillet. Add onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add garlic and let sauté for a minute. Then add cabbage, carrots and celery and saute an additional minute or so.
Toss Yaki Soba noodles, chicken and soy sauce mixture and sesame oil if desired, in with the vegetables over medium-high heat, cover and let simmer for a couple of minutes or until noodles are heated through.