Yakisoba
Katie H.
4
packages Yakisoba noodles (in produce section)
*can
substitute 4 packages uncooked Top Ramen noodles (discard seasoning packets)
1
head cabbage, chopped
Stir
fry vegetables:
***Carrots
(slivers), squash, broccoli, pea pods, baby corn, etc.
1 bottle Korean Barbeque or thick teriyaki sauce
3-4
medium chicken breasts, cooked and cubed
2
TB vegetable oil
1
½ cup water
-Put
vegetable oil into a pan and add half of the Korean/Teriyaki sauce. Add the
chicken once the mixture is heated. After two minutes, add cabbage and other
vegetables, tossing well. Add ½ cup water and cover pan.
-Prepare
the Yakisoba noodles according to the package directions. If using Ramen, open
one end of each package and fill with hot water, letting sit for 3 minutes. Drain.
-Add
softened noodles, remaining Korean/Teriyaki sauce, and 1 cup water to the pan.
Mix over medium heat until all ingredients are covered by the sauce.
-Cover
and allow to simmer, adding more water if necessary, until vegetables are
cooked and cabbage is soft and translucent. Remove from heat and serve with
crushed peanuts if desired.
Yields:
10-11 medium servings
