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Servings:

Lemongrass Chicken with Yakisoba Noodles

The Lemongrass Chicken is typically served with rice but substituting it for Yakisoba Noodles is genius!! It comes with a tangy, unique fish sauce that goes so well with the chicken and the noodles.

Total Time

40min

5.0

1 Rating

Author: Wok & Skillet

Servings:

Ingredients

Chicken

•

1.5 lb

Boneless, Skinless Chicken Thighs

•

3 Tbsp

Lemongrass , minced

•

1 Tbsp

Soy Sauce

•

1 Tbsp

Brown Sugar

Noodles

•

1 pckg

Yakisoba Noodles

•

3 Tbsp

Canola Oil

•

2 Tbsp

Soy Sauce

•

2 Tbsp

Fish Sauce

•

to taste

Carrots , shredded

Dipping Sauce

•

2 tsp

Fish Sauce

•

2 tsp

Rice Vinegar

•

1 Tbsp

Granulated Sugar

•

Lemon , freshly squeezed

•

1 Tbsp

Water

Garnish

•

to taste

Cucumbers , sliced

•

to taste

Scallions

•

to taste

Jalapeño Peppers , sliced

•

to taste

Fresh Cilantro

Cooking Instructions

Marinade the Boneless, Skinless Chicken Thighs (1.5 lb) in Lemongrass (3 Tbsp) , Soy Sauce (1 Tbsp) , and Brown Sugar (1 Tbsp) for about 30 minutes to an hour.

Heat up Canola Oil (3 Tbsp) in a wok. Stir fry Yakisoba Noodles (1 pckg) . Add Soy Sauce (2 Tbsp) and Fish Sauce (2 Tbsp) . Stir well but be careful not to break up the noodles. Add Carrots (to taste) . Set aside.

Stir fry the chicken until fully cooked.

You can add the noodles back into the wok or serve the chicken and the noodles separately.

Mix Fish Sauce (2 tsp) , Rice Vinegar (2 tsp) , Granulated Sugar (1 Tbsp) , juice from Lemon (1) and Water (1 Tbsp) for the dipping sauce. Serve the sauce on the side.

Garnish with Cucumbers (to taste) , Scallions (to taste) , Jalapeño Peppers (to taste) , and Fresh Cilantro (to taste) .

Nutrition Per Serving

CALORIES

878

FAT

37.6 g

PROTEIN

46.7 g

CARBS

77.9 g