Ingredients
4
4 servings
- •2 tablespoons canola oil
- •1 tablespoon sesame oil
- •2 skinless, boneless chicken breast halves - cut into bite-size pieces
- •2 cloves garlic, minced
- •2 tablespoons Asian-style chile paste
- •0.5 cup soy sauce
- •1 tablespoon canola oil
- •0.5 medium head cabbage, thinly sliced
- •1 onion, sliced
- •2 carrots, cut into matchsticks
- •1 tablespoon salt
- •2 pounds cooked yakisoba noodles
- •2 tablespoons pickled ginger, or to taste
Instructions
- Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
- Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
- Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.
Nutritional Facts
Per 4 servings
- Calories: 503
- Carbohydrate: 70g
- Fat: 17g
- Fiber: 7g
- Protein: 27g
- Sugar: 10g
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