Cooking Instructions
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Step 1
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.
Step 2
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.
Step 3
Stir fry the chicken until fully cooked.
Step 4
You can add the noodles back into the wok or serve the chicken and the noodles separately.
Step 5
Mix
Fish Sauce (1/2 Tbsp)
,
Rice Vinegar (1/2 Tbsp)
,
Granulated Sugar (1 Tbsp)
, juice from
Lemon (1)
and
Water (1 Tbsp)
for the dipping sauce. Serve the sauce on the side.
Step 6
Garnish with
Cucumbers (to taste)
,
Scallions (to taste)
,
Jalapeño Peppers (to taste)
, and
Fresh Cilantro (to taste)
.
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