Most people think of sushi when they think of Japanese food however I tend to think outside the box when I think of going to a Japanese restaurant. Not that I don't think of sushi but the one dish I am always interested in is the yakisoba. When my husband was deployed to Okinawa for 6 months he was like any deployed marine out there, depressed and lonely and... yeah right, what am I saying? He was having a blast! He went snorkeling, to the aquarium he even went to this lady's house who sold yakisoba through her kitchen window. I remember him telling me about it and I just thought that was one of the neatest things. He loved the food there and when he came back home I got to work trying different yakisoba recipes. Now this is a little bit sweeter than traditional yakisoba but I love it. I am hoping to one day go to Okinawa and experience all that he had. I really am a little jealous... okay okay, very jealous.
If you have never had yakisoba before then think of chow mein but a lot better, in my opinion. It is not at all hard to make, I think the most tedious part is chopping all the vegetables. However the day that I made this, it was like thanksgiving in the kitchen. I must have been in there for a few hours putting together the yakisoba as well as onigiri and melonpan. This really is easy to make and really delicious.
- 1/4 c. low sodium soy sauce
- 1/4 c. water
- 1/4 c. sugar
- 3 Tbsp. sesame oil
- 2 cloves garlic, minced
- 1/2 Tbsp. fresh ginger, grated
- 2 boneless skinless chicken breasts
- 1-2 large carrots, julienned
- 1 medium onion, sliced
- 1 c. mushrooms, sliced
- 1/2 head nappa cabbage, chopped
- 2 (7 oz) packages of yakisoba noodles
- Mix soy sauce, water, sugar, 1 tablespoon sesame oil, garlic and ginger. Use 4 tablespoons as a marinade for the chicken and reserve the rest. Marinate the chicken 24 hours.
- Heat 1 tablespoon of sesame oil and saute chicken breasts until cooked through. Cut into julienne.
- Cook noodles according to package.
- Heat remaining tablespoon of sesame oil, saute carrot, onion and cabbage over high heat. Cook until the vegetables are tender. Reduce heat to medium and add noodles. Stir fry 3-4 minutes or until noodles begin to stick to pan. Add soy sauce mixture and stir fry an additional 1-2 minutes, adding chicken to heat through.
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