A quick and easy dish with Asian noodles, chicken, easy homemade yakisoba sauce, carrots, cabbage, pepper and mushrooms. Packed with flavor, this dish is perfect for busy weeknights!
Start with preparing the vegetables: slice carrots into thin sticks, slice bell pepper, shred cabbage, slice mushrooms.
Cut the chicken into bite-size pieces.
In a measuring cup, whisk together the sauce ingredients: soy sauce, Worcestershire sauce, ketchup, brown sugar, oil, ginger and garlic.
Boil water in a pot for noodles. Once boiling. Turn off the heat, add noodles to pot and set kitchen timer to 3 minutes. Cover the pot and let the noodles cook. Once timer is done, drain noodles in colander. You can drizzle a little bit of olive oil over noodles and toss to prevent sticking.
Heat up oil in a large skillet. Add chicken and cook until done, about 5 to 7 minutes. Remove from pan onto a plate.
Add more oil to pan. Add sliced pepper and carrots. Cook 3 to 4 minutes, until softened. Add cabbage and mushrooms and cook until softened, about 4 to 5 minutes.
Add cooked noodles and chicken. Toss together. Add sauce and let everything heat up. Toss well. Serve.