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

1. 01
   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. 02
   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. 03
   Remove the chicken from the pan and set aside.
4. 04
   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. 05
   Add the bean sprouts to the pan and stir-fry for another 2 minutes.
6. 06
   Return the cooked chicken to the pan. Add the yakisoba noodles and toss everything together.
7. 07
   In a small bowl, mix together the soy sauce, oyster sauce, sugar, and sesame oil.
8. 08
   Pour the sauce over the noodle mixture, tossing to ensure everything is well combined and heated through.
9. 09
   Garnish with chopped green onions before serving.