Ingredients

The following ingredients have 4 Servings
  • 2 (7 ounce) packages Yaki Soba noodles (You can find these at an Asian Market store and will have flavor packets included)
  • 2 tablespoons vegetable oil
  • 1 cup onion (sliced)
  • 1 red bell pepper (sliced)
  • 1 teaspoon garlic (minced)
  • 1 pound boneless chicken breast (sliced)
  • 2 carrots (chopped)
  • 1 cup baby corn (drained)
  • 1/2 cup water chestnuts (sliced)
  • 1/2 cup peas (the frozen kind, thawed)
  • 1/2 cabbage (chopped)
  • seasoning packet from noodles
  • 1/3 cup teriyaki sauce
  • 3 tablespoons soy sauce

Instruction

  • Bring a pot of water to a boil and add yakisoba noodles. Using a fork, stir while separating noodles. Once noodles have separated (about 45 seconds), immediately remove from heat and drain. Set noodles aside.
  • Heat oil in a large skillet or wok. Add onion, peppers, and garlic and saute until onions become transparent. Remove from skillet.
  • Add chicken to skillet and saute until chicken is white on all sides. Add onion/pepper mixture back to the skillet along with carrots, corn, water chestnuts, and peas. Sauté for 3 minutes or until carrots are crisp-tender.
  • Add drained noodles and cabbage. Sprinkle seasoning packets over the top and toss to combine. Combine teriyaki sauce and soy sauce and toss with noodles until well combined.
  • Stir until cabbage has softened and everything is heated through. Serve and enjoy!