A twist on Chicken Yakisoba only because I didn’t have any yakisoba noodles so instead I used 2 packets of Chicken Ramen noodles. I wanted a quick, one-pot family meal that was familial enough for the kids (chicken), flavorful enough for my husband and me and healthy enough for all of us with the vegetables. This dish checked off all of those boxes.
I prepped all of my ingredients before we left for swim lessons after school. I started by thinly slicing half of a sweet onion, minced 2 cloves of garlic and set it aside in the refrigerator. Next I chopped long strips of a green and red bell pepper and a bag of broccoli into smaller bite-sized florets and set the vegetable mixture aside in the refrigerator. Then I took 1 chicken breast (de-boned) and cut it in half down the middle. I cut thin slices of chicken starting from the smallest point about 1/2 inch thickness so that all of the pieces will cook evenly. In a mixing bowl I added 1 tablespoon of soy sauce and 1 tablespoon of fish sauce to the chicken and mixed it up before setting it putting it into the refrigerator. That was it until we came home.
When I got home about 2 hours later I boiled water in a small pot and added 2 packets of Ramen Chicken Noodles. I kept the soup base packets for later because I didn’t need it for this dish. I cooked the noodles for about 3 minutes and then drained them. I didn’t want to overcook the noodles because I’ll be cooking them again with the rest of the ingredients.
While that was cooking I made the sauce ;
- 2 Tablespoons of Oyster Sauce
- 2 Teaspoons of Soy Sauce
- 2 Teaspoons of Sesame oil
- Pinch of dried red chili pepper flakes
- 1 Teaspoon of honey
- 5 Dashes of Crystal Louisiana Hot Sauce
- Fresh ground black pepper
- Pinch of salt
- 3 Tablespoons of water
When I tasted the sauce I felt like it needed some sweetness so I used some local honey to sweeten it up but then I like a kick in my food but didn’t want to make it too hot so I only added 5 dashes of hot sauce for the flavor and some red chili pepper flakes. The sweet and spicy flavors go well together.
Once the sauce and the noodles were done I could get started on the rest of the ingredients. In a large wok on Medium High heat I used 3 tablespoons of Smart Balance vegetable oil and sautéed the onion and garlic mixture. I left the garlic around the perimeter of the wok so it wouldn’t burn. After about 2 minutes I added the chicken and sautéed it with the onions and garlic until it was almost cooked and next came all of the vegetables. I turned the heat up to High and cooked the whole mixture for 1-2 minutes until the vegetables were slightly tender but still crunchy. Then I added the ramen noodles and the sauce and cooked it for another 1-2 minutes and let the sauce reduce a bit.
Serve immediately while it’s hot. I used my Japanese cherry blossom bowls for this dish. It seemed to fit the theme.
Since I used green vegetables and also red bell peppers the dish was colorful and didn’t need a garnish. Of course I always have to add some Sriracha to my life! As I mentioned, this was a quick dish to make after I had already prepped everything ahead of time. My family was so surprised when it was time to eat and everyone went for seconds.