Stir-frys are quick and easy. I find my self making them at least once a week. They’re also a great way to pack vegetables into my meals, which I can always use more of. Yakisoba is one of my favorite noodle bowl/stir-fry combinations. It has a nice light sauce with lots of umami.
Quick Chicken Yakisoba
Adopted from America’s Test Kitchen – 30 Minute Meals
3 packages instant ramen noodles, discard seasoning packets
2 boneless skinless chicken breast, sliced thin
2 tablespoons vegetable oil
3 heads baby bok choy sliced into 1/2 in pieces
4 carrots peeled and sliced into 1/2 in pieces
2 tablespoons fresh grated ginger
3 scallions sliced thin
1/4 cup low sodium soy sauce
2 tablespoons rice wine
2 tablespoons mirin
drizzle of toasted sesame oil
Bring a large pot of salted water to boil as you prepare the chicken. Pat chicken dry and heat oil over medium high heat in a wok or large dutch oven. When hot add chicken and cook until lightly browned on both sides, about 2 minutes per side. Transfer to a plate and cover with foil. Add bok choy and carrots to the pan and cook until tender, about 3 minutes. At the same time cook the noodles for two minutes in the boiling water, drain and rinse briefly with cool water. Add the ginger and scallions to the vegetables and cook for about a minute then add the noodles and fry for about a minute. Stir in the chicken and any accumulated juices along with the soy sauce, rice wine, and mirin. Cook until sauce has thickened, only a minute or two longer. Take off heat and drizzle with a little toasted sesame oil and serve. Sean also likes to put Sriracha in his to add a little spice.