Description
Savory yakitori inspired chicken noodles tossed with tender chicken, silky noodles, crisp vegetables, and a sweet soy based sauce for a comforting and satisfying meal.
Ingredients
Scale
- 600 g chicken thighs, sliced into bite sized pieces
- 300 g wheat noodles
- 1 medium red bell pepper, thinly sliced
- 1 large carrot, julienned
- 150 g green cabbage, thinly sliced
- 3 green onions, sliced
- 4 tablespoons soy sauce
- 2 tablespoons honey
- 3 garlic cloves, minced
- 1 tablespoon grated ginger root
- 1 tablespoon sesame seeds
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Cook the wheat noodles according to package instructions until just tender, then drain and set aside.
- Heat olive oil in a large skillet or wok over medium heat.
- Add chicken thighs and cook until lightly browned and cooked through.
- In a bowl, mix soy sauce, honey, garlic, ginger, sesame oil, salt, and black pepper.
- Add red bell pepper, carrot, and cabbage to the skillet and stir fry for 2 to 3 minutes until just tender.
- Add cooked noodles and the sauce mixture to the pan.
- Toss gently until everything is evenly coated and heated through.
- Sprinkle with sesame seeds and green onions before serving.
Notes
- Do not overcook the noodles so they stay springy.
- Add a splash of noodle water if the sauce becomes too thick.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 11 g
- Sodium: 880 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 115 mg