Chicken and Vegetable Yakisoba (Soy-Free)

Ingredients

• 1 lb Rice Noodles
• 1 lb Chicken Breast
• 1 cup Carrots
• 2 cups Cabbage
• 1/2 medium Onion
• 1/2 cup Soy-Free Yakisoba Sauce
• 2 tbsp Avocado Oil
• 2 cloves Garlic
• 1 tsp Ginger
• 2 stalks Green Onions

Instructions

1. 1Bring a large pot (e.g., 6-quart / 5.7-liter) of water to a rolling boil (212°F / 100°C). Add the 1 lb 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 1 lb of chicken breast into 1-inch (2.5 cm) bite-sized pieces. Thinly slice the 1 cup of carrots into rounds, the 2 cups of cabbage into 1/4-inch (6 mm) strips, and the 1/2 medium onion into 1/4-inch (6 mm) 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 12-inch (30 cm) skillet or wok over medium-high heat (approximately 375-400°F / 190-205°C). Add the 1 lb 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 165°F (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 1 lb 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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