Japanese Chicken Yakisoba with Vegetables

Ingredients

• 8 ounces yakisoba noodles pre-cooked
• 2 tablespoons vegetable oil
• 12 ounces chicken breast sliced into thin strips
• 1 cup cabbage shredded
• 1 medium carrot julienned
• 1 medium bell pepper sliced
• 4 ounces bean sprouts rinsed
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 2 stalks green onions chopped

Instructions

1. 1 Prepare all vegetables by slicing the chicken into thin strips, shredding the cabbage, julienning the carrot, slicing the bell pepper, and rinsing the bean sprouts.
2. 2 In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken strips and cook until they are golden and cooked through, about 6-8 minutes.
3. 3 Remove the chicken from the pan and set aside.
4. 4 In the same pan, add the remaining tablespoon of vegetable oil. Add the cabbage, carrot, and bell pepper. Stir-fry for about 3-4 minutes until the vegetables start to soften.
5. 5 Add the bean sprouts to the pan and stir-fry for another 2 minutes.
6. 6 Return the cooked chicken to the pan. Add the yakisoba noodles and toss everything together.
7. 7 In a small bowl, mix together the soy sauce, oyster sauce, sugar, and sesame oil.
8. 8 Pour the sauce over the noodle mixture, tossing to ensure everything is well combined and heated through.
9. 9 Garnish with chopped green onions before serving.