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Ingredients

2 tablespoons canola oil 1 tablespoon sesame oil 2 skinless, boneless chicken breast halves - cut into bite-size pieces 2 cloves garlic, minced 2 tablespoons Asian-style chile paste ½ cup soy sauce 1 tablespoon canola oil ½ medium head cabbage, thinly sliced 1 onion, sliced 2 carrots, cut into matchsticks 1 tablespoon salt 2 pounds cooked yakisoba noodles 2 tablespoons pickled ginger, or to taste

Nutrition Info

502.8 calories carbohydrate: 69.8 g cholesterol: 29.3 mg fat: 16.5 g fiber: 7.2 g protein: 26.5 g saturatedFat: 2.2 g servingSize: - sodium: 3867.9 mg sugar: 9.6 g transFat: : - unsaturatedFat: : -

Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture, cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
Heat 1 tablespoon canola oil in the skillet over medium-high heat, cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
Stir the chicken mixture into the cabbage mixture. Add noodles, cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.

4 servings

This traditional Japanese yakisoba noodle dish includes cabbage and chicken in a spicy sauce.