This is one of my all-time favorite Asian dishes! I remember the first time I had this in a restaurant – I immediately thought this is something I need to try at home. I was afraid it would include an enormous amount of work, but it wasn’t that bad at all!
I literally add pretty much any vegetables I happen to have in the fridge, because this is such a tasty way of getting rid of them! Sometimes I add even more garlic (my husband and I both love the flavor) but that is completely up to you. If you’re not a fan, you can even leave it out and it’ll still be delicious!
3 (5.6 oz.) packages Yaki-Soba noodles, seasoning packets discarded
3 carrots, diced
3 cloves garlic, chopped
1 onion, diced
2-3 boneless chicken breasts, cubed
2 cups bok choy
2 cups cabbage, shredded
2 cups bean sprouts
1/4 cup peanut oil, divided
1/4 cup low-sodium soy sauce (I used Kikkoman less sodium soy sauce.)
1 tablespoon sesame oil
1 tablespoon brown sugar
1/4 teaspoon salt
1/2 teaspoon white pepper
Whisk soy sauce, sesame oil, garlic, brown sugar, salt and white pepper together. Set aside.
Cook the Yaki-Soba noodles, 1-2 minutes, or until loosened. Drain and set aside.
In a large skillet or wok, heat 1 1/2 tablespoons peanut oil over medium high heat. Once hot, cook chicken until browned on all sides. Remove from heat. Add onion and carrots and cook until tender.
Add in cabbage and cook until slightly softened. Remove vegetables from wok and set aside.
Pour remaining peanut oil into the empty wok and allow to heat up. Add noodles and stir them continuously, making sure they are not in a large clump. Cook until crispy, about 3 minutes.
Pour in soy sauce mixture, toss to coat noodles. Stir in bean sprouts and bok choy, and cook until the sprouts begin to turn transparent and the bok choy begins to wilt.
Add the rest of vegetables and chicken back to the wok and stir until heated through again.
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Quick tip: Use low sodium soy sauce as a healthier option.
Thanks to 12 Tomatoes for this yummy chow mein recipe.