Tuesday, March 11, 2014

Noo-noo that means business!

We bought a wok at Aldi… oh yes we did.  It’s sat in the cabinet for a while, used it to cook some veggies in, but this time – I gave it a work out!  Chicken Yakisoba!  Sounds super fancy doesn’t it?  Let’s simplify it really amped up ramen noodles.  BUT delicious and no packets of brown salt!
I think Andy thought I was crazy with this one.  I usually let him do the cooking that requires food like stir-fry, I have no clue why, but I do.  I took the helm, I mean wok and meant business.  Bronwyn even loved this one – it had noo-noo in it – noodles.  Can’t miss with good ol’ noo-noo.
Chicken Yakisoba
What you need!
½ head green cabbage
1 medium yellow onion
2 medium carrots
1 small crown broccoli
2 inches fresh ginger
1 large chicken breast
2 Tbsp vegetable oil
2 (3 oz.) packages ramen noodles
seasoning packets discarded
1 tsp sesame oil (optional)
¼ cup soy sauce
¼ cup worcestershire sauce
2 Tbsp ketchup
(up to) 1 Tbsp sriracha hot sauce
1 Tbsp sugar

Make it!Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

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