I'm excited about this one, mainly because it was super easy, my kids helped, and they loved it! They ate it all up...no leftovers to be had! If you are looking for a delicious, healthy, and easy weeknight meal, this is a great alternative to the norm and an excellent way to get your kids to try something new. You won't be disappointed!
recipe adapted from http://www.budgetbytes.com/2012/03/chicken-yakisoba/
1(10 oz) pkg of shredded green cabbage
1 medium yellow onion, cut in half and thinly sliced
2 medium carrots, shredded
2-3 cups of small broccoli florets
2 inches of fresh ginger, grated (peel with a spoon and use a micro plane)
1 large boneless, skinless chicken breast cut into thin slices for stir fry
2 T vegetable oil
1 (3 oz) pkg of ramen noodles, noodles only (discard the seasoning)
1 tsp sesame oil
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 T ketchup
1/2 tsp sriracha hot sauce (add more if everyone in the family likes spicy, but I just served some more on the side)
1 T sugar
Before you begin to stir-fry, be sure you have a large pot of water boiling for the ramen noodles. You will want to cook them as you are stir-frying the vegetables, but not quite yet. At this point, prep all the vegetables and whisk together the ingredients to the stir-fry sauce: combine the soy sauce, Worcestershire, ketchup sriracha, and sugar until well combined. Set aside for later.
At this point, before the vegetables are ready, add the noodles to the water and cook just until tender. I like to under cook the noodles a little bit and let them finish cooking in the sauce. As the noodles cook, add the sauce and chicken back to the pan and allow the sauce to come to a boil. The noodles with soak up the sauce after you add them - this makes it so yummy!
Once al dente, drain the noodles and immediately add them to the pan with the vegetables, chicken and sauce.