Homemade Chicken Yakisoba

Ingredients

• 1/2 head green cabbage
• 1 medium yellow onion
• 2 medium carrots
• 1 small crown broccoli
• 1 inch fresh ginger
• 1 large chicken breast
• 2 Tbsp vegetable oil
• 2 3 oz. packages ramen noodles, seasoning packets discarded
• 1 tsp sesame oil, optional
• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 2 Tbsp ketchup
• Up to 1 Tbsp sriracha hot sauce
• 1 Tbsp sugar

Directions

1. Start by prepping everything for the stir fry. Use a vegetable peeler or the edge of a spoon to peel the ginger, then grate it on a cheese grater. Peel the carrots and shred them on the large holes of a cheese grater. Cut the core away from the cabbage, then slice the cabbage into thin ribbons. Thinly slice the onion. Chop the broccoli into bite-sized pieces. Cut the chicken into thin strips.
2. Set a medium pot of water over the heat so it can come to a boil for the noodles. Warm the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, stir in the grated ginger and cook it for about 30 seconds to 1 minute. A little sticking is fine; burning is not. Add the chicken strips and cook until the pink is gone, about 5 minutes.
3. When the chicken is cooked through, add all the vegetables to the skillet. Stir and cook until they soften and wilt, about 5-10 minutes. While that is happening, add the noodles to the boiling water and cook just until tender, 2-3 minutes. Drain the noodles, put them back in the pot with the heat off, and toss them with the sesame oil so they do not cling together.
4. In a small bowl, stir together the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. For less heat, use only 1/2 tsp sriracha; for a hotter sauce, use up to 1 Tbsp. Stir until the sugar and ketchup are fully incorporated. With the skillet still over medium high heat, pour the sauce over the chicken and vegetables. Add the noodles, toss until everything is coated, and warm it through for just a few minutes.