Yakisoba Noodles

My mom sent me this recipe forever ago and I finally made it for the first time the other night.  It will be added into regular rotation.  Everyone in the family inhaled it.

I put chicken in it, but you could just as easily make it vegetarian.  It would still be beyond delicious.

Here's my mom's recipe with my notes:

Mom's Yakisoba Noodles
Printable Recipe
Enough for 2 and leftovers for a lunch 
(I increased the amounts to make enough for the five of us, plus lunch leftovers)

1/2 lb. spaghetti, linguine, etc. (I used 2 lbs of fresh Yakisoba noodles)

2 Tb olive or vegetable oil for cooking chicken & veggies

2 boneless chicken breasts (I used tenders), cut in thin strips (I used 2 breasts, cut into chunks)

1 Tb dark sesame oil

About 1/2 of a yellow onion cut into chunks

1 carrot, sliced thin (I used three)

Broccoli, several florets cut into halves or thirds (I used one large head)

Stock of celery, sliced thin (I used two)

Cauliflower would be good, too, but I didn't have any (I used the head from our garden)

1/2 tsp red pepper flakes (I left this out for the kids)

Cook noodles according to package directions.  Drain and toss with sesame oil.  (The fresh Yakisoba noodles only take about 3 minutes, so you can do this when your chicken and veggies are almost done.)  

Cook chicken till no longer pink, remove and set aside.  

Cook vegetables till just tender.  Add chicken back to veggies.  Add sauce & pasta and cook till warm. 

Serve with chopped green onions.

Sauce

1/4 cup Worcestershire

1/4 cup soy sauce

2 Tb catsup

2 Tb mirin (rice wine) or a bit of sugar

Mix and add to veggies & pasta.

Here's everybody comin' together at my house:
 

And dinner in my bowl:

So delicious.

And since I hooked you here with food, I'm gonna throw in a few kid pics from Yakisoba Noodle night.  :)

Now go make those noodles!

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