Directions: |
Directions:In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar. Use only 1/2 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. Set aside.
Prepare the meat and vegetables for stir frying. Peel the ginger and grate with a microplane or cheese grater. 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. (Don’t add them yet.)
Heat the peanut oil in a large skillet or wok over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (it’s 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.
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). |
Personal
Notes: |
Personal
Notes: So, I think I could eat the entire dish alone, but, Briana loves asian noodle dishes as much as me so she gets the other half ;)
Also, you can really make this dish with all the veggies you like or take out the sauce that you don't, super easy to make it your way!
So fabulous
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This recipe for Chicken Yakisoba Noodles is from