Cooking Instructions
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Step 1
Peel and cut the
Carrots (85 g)
into matchsticks.
Step 2
Bring
Water (960 mL)
to boil in a medium saucepan.
Step 3
Finely chop the
Garlic (1 clove)
and set aside.
Step 4
Peel and slice the
Yellow Onion (1/2)
into 1/2-inch slices.
Step 5
Remove the stem, pith, and seeds from the
Red Bell Pepper (1/2)
and cut it into 1/2-inch sliced pieces.
Step 6
Pat dry
Skinless Chicken Breasts (2)
and slice into 1-inch sliced pieces, then set aside.
Step 7
Add
Soba Noodles (85 g)
to the boiling water, and cook for 4 minutes.
Step 8
In a medium saute pan over medium-high heat, add
Sesame Oil (1 mL)
,
Sambal (5 g)
, and
Vegetable Oil (5 mL)
, and cook for 30 seconds, stirring occasionally.
Step 9
Add the chopped garlic and stir fry for another 30 seconds.
Step 10
Add the diced chicken and
Tamari Soy Sauce (15 mL)
, and cook for 5 minutes or until chicken is cooked through.
Step 11
Remove the chicken mixture from the pan, and set aside.
Step 12
In the same saute pan over medium-high heat, add
Sugar Snap Peas (85 g)
and red bell pepper and cook for 2 minutes, until al dente.
Step 13
Add the onion,
Green Cabbage (170 g)
, and matchstick carrots and cook for 2-3 minutes.
Step 14
Add the soba noodles, chicken mixture and remaining
Tamari Soy Sauce (15 mL)
. Remove from heat and set aside for plating.
Step 15
In the center of two plates, place the yakisoba chicken.
