Chicken Yakisoba

Let me first say that I’m sure this is not authentic chicken yakisoba. I’ve never eaten chicken yakisoba on the streets of Japan, but I have seen Mark Bittman make this yakisoba on his show, The Minimalist, and I knew I had to make some.

It looked easy, it had tons of vegetables, and the sauce looked like an interesting combination of salty, sweet, tangy, and spicy. I’ve grown tired of my usual teriyaki sauce that I use on most of Asian dishes, so this was a nice deviation. The sauce contains worcestershire and ketchup, which creates a really unique flavor. I used a whole tablespoon of sriracha in my sauce, but as you may know by now, I like things spicy. If you’re not into spicy, you can leave that out all together or just add a dash or two of sriracha or any hot sauce. I suggest using at least a little because it does add some flavor and if you use just a bit, the heat won’t even be detectable.

Ingredients:

½ head green cabbage $0.41
1 medium yellow onion $0.55
2 medium carrots $0.25
1 small crown broccoli $0.70
2 inches fresh ginger $0.52
1 large chicken breast $1.66
2 Tbsp vegetable oil $0.08
2 (3 oz.) packages ramen noodles
seasoning packets discarded $0.50
1 tsp sesame oil (optional) $0.19
¼ cup soy sauce $0.24
¼ cup worcestershire sauce $0.20
2 Tbsp ketchup $0.05
(up to) 1 Tbsp sriracha hot sauce $0.26
1 Tbsp sugar $0.02

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