Approx. 3-4 Portions
2 Large x Skinless chicken breasts
1/2 x White onion (Peeled & sliced)
2 x Garlic cloves (Peeled & grated)
2 x Carrots (Peeled & cut into Julienne)
2 x Scallions (Washed & Sliced)
1/8 x Green cabbage (Sliced)
42.5g/1.5oz x Yakisoba noodles(You can use other noodles as well)
4tsp x Oyster Sauce
4tsp x Ketchup
2tsp x Light soy sauce
2tsp x Worcestershire sauce
2tsp x Sugar
1) Prepare the vegetables for the stir fry and place a saucepan of water on to boil for the noodles. Once the water is boiling drop the noodles into the saucepan and cook for 3 minutes. After three minutes take the noodles out and into a bowl. Refresh the noodles by running them under cold water.
2) Prepare the yakisoba sauce by mixing all the ingredients together, taste and adjust the sweetness or acidity if needed.
3) Slice the chicken breasts in strips using a sharp knife and place into a mixing bowl. In addition place a large frying pan onto a high heat. Also add a tablespoon of vegetable oil, once hot add the chicken strips to the pan. Cook out for 3 minutes each side. Next add the onions, garlic and carrots to the pan. Gently toss the pan every now and again. Cook out for 2- 3 minutes, then add the scallions and the sliced green cabbage. Cook for a further 2- 3 minutes before adding the yakisoba noodles. Toss the noodles into the stir fry and then add the yakisoba sauce. Toss the stir fry in the pan to incorporate the sauce evenly throughout.