Chicken Yakisoba

This is what my original recipe said about Yakisoba: 

"Yakisoba belongs on the stir-fried noodle dish Mount Rushmore. Yakisoba is an insanely popular dish that first started appearing in Japanese food stalls in the 1940's. When you think of soba noodles you may be reminded of the buckwheat noodles often served cold with a dipping sauce, but in Yakisoba, the noodles are made of wheat and resemble something similar to what you'd see in a lo mein."

Obviously, since we're gluten free here, we're not going to go with anything made out of wheat. I used the same noodles I use for a lo mein, which are the rice noodles from my local oriental market.

They worked great. This wound up tasting like seconds - and maybe even thirds!

CHICKEN YAKISOBA

14oz rice noodles (use yakisoba noodles, if you can find them and you're not GF)

12oz chicken breast, trimmed and cut into stir-fry size strips

3C broccoli florets

1/2 bag of shredded cabbage and carrots (cole slaw mix, found with the bagged salads)

Ingredients for Yakisoba sauce:

    4T Worcestershire sauce (Lea&Perrins is GF)

    2T soy sauce (Tamari is GF)    

    2T ketchup

    2T oyster sauce (Wok Mei is GF)

    1t sugar

Heat water to boiling on the stove or in an electric kettle. Pour water over rice noodles to cover, stir, and soak until soft and ready to eat (approximately 7 minutes, depending on the width of your noodles). 

While noodles are soaking, mix the ingredients for the yakisoba sauce together in a measuring cup or small bowl. Microwave your broccoli florets for 3 minutes. 

Drain noodles when they are done. 

Cover your wok with pan spray and add your chicken. Over medium high heat, stir fry your chicken until done. Remove chicken from wok. Add the broccoli and cabbage/carrots; stir fry until tender-crisp. Add chicken and noodles to the vegetables in the wok. Pour yakisoba sauce over the wok and stir until evenly distributed.