Chicken Yakisoba

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

1. 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.
2. Heat 1 tablespoon of sesame oil and saute chicken breasts until cooked through. Cut into julienne.
   
3. Cook noodles according to package.
4. 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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