Chicken Yakisoba

• porce: 4 servings
• aktivní čas: 30 minutes
• celkový čas: 1 hour

Ingredience

1 tablespoon tomato ketchup

1 tablespoon oyster sauce

1 tablespoon apple cider vinegar

1 tablespoon black treacle

2 teaspoons soy sauce

2 teaspoons Worcestershire sauce

1 teaspoon sugar (caster sugar works well as it dissolves easily)

1 tablespoon hot water

1 small red onion, finely sliced

1 yellow pepper, finely sliced

225g (8oz) white cabbage, finely sliced

1 carrot, sliced into fine sticks (stir fry style)

2 spring onions, finely sliced

250g (9oz) boneless, skinless chicken thighs

1 teaspoon soy sauce

1/2 teaspoon toasted sesame oil

2 tablespoons oil for cooking - I used olive oil, but any fairly neutral cooking oil would work fine

225g (8oz) soba noodles, uncooked

4 tablespoons (1/4 cup) water

Pokyny

Make the sauce -

combine all the ingredients in a jar with a lid and shake well to combine.

Cook the noodles -

cook the noodles according to the packet instructions (mine took 3 minutes). When they are ready, drain and rinse with cold water to chill quickly.

Prepare the chicken -

check the chicken thighs for small pieces of bone and then place them in a medium bowl. Add the 1 teaspoon soy sauce and 1/2 teaspoon sesame oil and toss to combine.

Cook the chicken -

add 1 tablespoon of oil to a large frying pan or wok and heat until smoking a little. Now add the chicken in a single layer and leave undisturbed for 3 to 4 minutes, or until well browned on the bottom. Now turn over the chicken and cook the other side for 2 to 3 minutes, or until well cooked through. Remove the chicken to a plate and slice into bite-sized pieces.

Cook the vegetables -

add the remaining 1 tablespoon of oil to the same pan and heat until smoking a little. Add the onion and peppers and stir-fry until starting to soften, 2 to 3 minutes. Add the cabbage and carrots and season with salt and pepper. Stir-fry until cabbage begins to brown at the edges and the carrots start to soften, 2 to 3 minutes.

Return the chicken and noodles to the pan -

return the chicken and noodles to the pan on top of the vegetables. Pour about 4 tablespoons (1/4 cup) water over everything. Cover and let cook until water has mostly evaporated, 2 to 3 minutes. Reduce the heat to medium. Add the sauce and toss to combine.