Chicken Yakisoba

Ingredients

• 8 oz yakisoba noodles
• 2 tablespoons vegetable oil
• 1 lb chicken breast, thinly sliced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup green cabbage, shredded
• 1 bell pepper, thinly sliced
• 1 medium carrot, grated
• 3 tablespoons yakisoba sauce
• 2 green onions, sliced

Instructions

1. Boil 8 oz yakisoba noodles in a large pot of salted water for 3-4 minutes until slightly softened but still firm. Drain and rinse under cold water, then set aside.
2. Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add 1 lb sliced chicken breast, seasoning with 1 teaspoon salt and 0.5 teaspoon black pepper, and cook for 5-7 minutes until lightly browned and cooked through.
3. Add 1 cup shredded green cabbage, 1 sliced bell pepper, and 1 grated carrot to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still vibrant.
4. Add the cooked yakisoba noodles to the skillet along with 3 tablespoons yakisoba sauce. Toss everything together for another 2-3 minutes until the noodles are heated through and well combined with the sauce.
5. Remove from heat and sprinkle 2 sliced green onions over the top before serving.