Yakisoba is never made of buckwheat noodles.
This Asian-style chicken recipe features a mixture of chicken, Chinese cabbage, carrot, and ginger flavored with soy sauce and rice wine and served over cooked soba noodles for a hearty main dish.
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- Calories: 386
- Calories from fat: 10%
- Fat: 4.4g
- Saturated fat: 0.8g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 1.9g
- Protein: 23.5g
- Carbohydrate: 57.4g
- Fiber: 3g
- Cholesterol: 33mg
- Iron: 2.7mg
- Sodium: 946mg
- Calcium: 137mg
- 7 tablespoons low-sodium soy sauce, divided
- 1/2 pound skinned, boned chicken breast, cut into bite-size pieces
- 2 teaspoons vegetable oil, divided
- 2 cups vertically sliced onion
- 1 cup (2-inch) julienne-cut carrot
- 6 cups coarsely shredded napa (Chinese) cabbage
- 1/4 cup sake (rice wine) or dry sherry
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 4 1/2 cups cooked soba (about 9 ounces uncooked buckwheat noodles)
- Combine 3 tablespoons soy sauce and chicken in a zip-top plastic bag; seal and marinate in refrigerator 30 minutes, turning occasionally.
- Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; cook 3 minutes or until done. Remove chicken from skillet; keep warm. Add 1 teaspoon oil, onion, and carrot to skillet; stir-fry 2 minutes. Add cabbage; stir-fry 2 minutes or until cabbage begins to wilt.
- Combine 1/4 cup soy sauce, sake, ginger, sugar, and salt. Pour sake mixture over cabbage mixture. Add chicken and soba; toss well to coat. Cook 1 minute or until thoroughly heated.
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