Friday, April 11, 2014
The other day, I stumbled across this Chicken Yakisoba dish and thought, "Hey! I have all of those ingredients! I could make this!" I changed a couple things from the original recipe and a new classic was born. This is one of those meals that can be changed depending on the ingredients you have in your house. Swap the chicken for shrimp, change the carrots for red peppers. The process stays the same, but the ingredients can vary to keep it fresh. Goodness, I love it when a new dinner staple is discovered!
Adapted from Budget Bytes
Yield: 4 servings
Time: 30 minutes
2 tablespoons vegetable oil
1 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon dried basil leaves
2 cups roughly chopped carrots
2 cups roughly chopped broccoli
2 boneless, skinless chicken breasts, cut into strips
3 3 oz. packages ramen noodles (with seasoning packets discarded)
1/4 cup soy sauce
1/4 cup worcestershire sauce
2 tablespoons ketchup
1 tablespoon sugar
1/4-1/2 teaspoon crushed red pepper
Begin boiling a large pot of water for the noodles. Heat vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the onion powder, ginger, and basil and stir until fragrant, about a minute. Add the chicken strips and cook until they are no longer pink, about 5 minutes. Once the chicken is cooked through, add all of the vegetables. Stir and cook until tender, about 5-10 minutes.
Meanwhile, once the water boils, add the noodles and cook until tender, about 3-4 minutes. Drain, return to pot (with the heat off) and toss with a small amount of oil to keep the noodles from sticking.
In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sugar, and crushed red pepper. Stir until ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium-high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).
Serve immediately and enjoy!