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Boneless, Skinless Chicken Thighs (1.5 lb)
Lemongrass (3 Tbsp)
Soy Sauce (1 Tbsp)
Brown Sugar (1 Tbsp)
for about 30 minutes to an hour.
Canola Oil (3 Tbsp)
in a wok. Stir fry
Yakisoba Noodles (1 pckg)
Soy Sauce (2 Tbsp)
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.
Fish Sauce (1/2 Tbsp)
Rice Vinegar (1/2 Tbsp)
Granulated Sugar (1 Tbsp)
Lemon Juice (1 Tbsp)
Water (1 Tbsp)
for the dipping sauce. Serve the sauce on the side.
Cucumbers (to taste)
Scallions (to taste)
Jalapeño Peppers (to taste)
Fresh Cilantro (to taste)
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