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