Chicken and Vegetable Yakisoba (Soy-Free)

Instructions

1. 1Bring a large pot (e.g., 6-quart / 5700 ml) of water to a rolling boil (100°C). Add the about 450 g of rice noodles and cook for 3-5 minutes, or until they are tender but still slightly firm to the bite. Drain the noodles immediately and set them aside in a colander.
2. 2Prepare the remaining ingredients: Cut the about 450 g of chicken breast into about 2.5 cm (2.5 cm) bite-sized pieces. Thinly slice the 1 cup of carrots into rounds, the 2 cups of cabbage into about 0.64 cm (0.6 cm) strips, and the 1/2 medium onion into about 0.64 cm (0.6 cm) half-moons. Mince the 2 cloves of garlic and grate or finely mince the 1 tsp of ginger. Thinly slice the 2 stalks of green onions for garnish.
3. 3Heat the 2 tbsp of avocado oil in a large about 30 cm (30 cm) skillet or wok over medium-high heat (approximately 190-205°C). Add the about 450 g of chicken breast pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C. Remove the cooked chicken from the skillet and set aside.
4. 4Add the thinly sliced 1 cup of carrots, 2 cups of cabbage, and 1/2 medium onion to the same skillet. Cook for about 5 minutes over medium-high heat, stirring frequently, until the vegetables have softened slightly.
5. 5Add the minced 2 cloves of garlic and grated 1 tsp of ginger to the skillet with the vegetables. Cook for 1 minute more, stirring constantly, until the garlic and ginger become fragrant.
6. 6Return the cooked chicken to the skillet with the vegetables. Add the drained about 450 g of rice noodles and the 1/2 cup of soy-free yakisoba sauce. Toss all ingredients together thoroughly for 1-2 minutes, ensuring the noodles and vegetables are evenly coated and heated through.
7. 7Transfer the yakisoba to serving plates. Garnish each serving with the thinly sliced 2 stalks of green onions and serve immediately.

Substitutions

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