How to make it

  • In a large skillet combine sesame oil, canola oil and chili paste.
  • Stir fry 30 seconds.
  • Add garlic and stir fry an additional 30 seconds.
  • Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink.
  • Remove mixture from pan, set aside and keep warm.
  • In the emptied pan combine the onion, cabbage and carrots.
  • Stir fry until cabbage begins to wilt.
  • Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend.

Reviews & Comments 1

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    " It was excellent "
    DIZ3 ate it and said...
    This recipe is also on AR and one that I make quite often. In fact, it’s kind of become a comfort food. It uses ingredients that I typically have on hand and takes just a few minutes to prep and cook. The chili paste makes this dish extremely spicy so often times I leave it out or maybe add just a teaspoon for a little flavor. Just depends on my mood. I usually follow the recommended veggie combo, but will also add celery, broccoli, or even cauliflower if I have it on hand. You really can’t go wrong with this recipe.

    12/8/15 IMI Review: Yakisoba Chicken
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    " It was excellent "
    mark555 ate it and said...
    I was going to stop after looking at your last recipe, but I can't get the hook out of my mouth. another great recipe!
    Thank you,
    Was this review helpful? Yes Flag

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