Yakisoba with Chicken and Veggies

A quick and easy noodle stir fry with yakisoba noodles, chicken and loads of fresh veggies.

Course Main Dishes

Cuisine Asian

Keyword bean sprouts, chicken, Food, garlic, hot oil, mongolian bbq, Mushrooms, Recipe, sesame oil, soy sauce, teriyaki, water chesnuts, yakisoba

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings Servings

Ingredients

Ingredients:

1 pound boneless chicken breast thinly sliced
1/2 onion thinly sliced
5 cloves garlic minced
2 cups fresh broccoli florets
1 cup thinly sliced carrots
1 jalapeno sliced
1 cup sliced mushrooms
1 8 ounce can sliced water chestnuts
1 8 ounce package bean sprouts
3 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 tablespoon sesame oil
1 tablespoon hot oil
1 teaspoon ground ginger
2 7.31 ounce packages yakisoba noodles
roasted sesame seeds sriracha and hoisin for toppings (optional)

Instructions

Heat a large wok or skillet on medium-high heat.
Cook the chicken, garlic and onions until the chicken is no longer pink. Add broccoli. Cook 2 minutes or until the broccoli starts to soften. Add remaining ingredients, except noodles. Fry 3-5 minutes or until veggies soften slightly. Add noodles and toss. Cook just until the noodles are warmed through.
Transfer to serving plate. Sprinkle with sesame seeds and squeeze on some sriracha or hoisin sauce, if desired. Serve.

Notes

I still have yet to master the turning and tossing plate part of the Mongolian grill experience, but at least I was able to bring the taste of it home. Enjoy!