Quick Chicken Yakisoba. If I don’t have Yakisoba noodles I sub ramen noodles. Let’s be honest I don’t usually have Yakisoba noodles laying around. Also this is great for using veggies up. I had broccoli this weekend but have made this with squash, zucchini, mushrooms etc. 
Recipe: 
1 lb boneless chicken breasts, cut into medium pieces 
1/2 head of cabbage, thinly sliced
2 carrots, shredded
1 Onion, thinly sliced
1 small head of broccoli, cut in bite size pieces 
1 inch piece of ginger, peeled and grated.
1 tbs of veggie oil. 
6 oz cooked Yakisoba noodles( you can sub ramen) tossed with 1 tsp of sesame oil. 
Sauce:
1/4 cup soy sauce
1/4 cup Worcestershire 
2 tbsp Ketchup 
1 tbsp Sriracha(less if you don’t like spicy. 
1/2 tbsp Sugar 
In a small bowl combine sauce ingredients and stir until@the sugar is melted, set aside. 
Heat oil in wok or large skillet. Saute ginger for about 30 seconds. Add chicken and cook till cooked through 5-10 minutes. Add veggies( if you don’t have a wok it may be to crowded add cabbage and onions first and as they cook down add broccoli and carrots) Cook veggies till tender( about 5 minutes) 
Pour sauce into the pan and coat chicken and vegetables. Add noodles and thoroughly combine to coat everything with sauce and heated through. Serve! 
#supersimplesunday #yakisobakin