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)
,
Lemon Juice (1 Tbsp)
, 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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Tags
Pisang Goreng (Banana Fritters)
Zaru Soba
Lemon Roasted Chicken
Tom Kha Gai (Thai Coconut Chicken Soup)
Easy Chicken Pad Thai
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Sambal Goreng Kentang (Spicy Fried Potatoes)
Teh Tarik (Malaysian Pulled Tea)
Red Velvet Chocolate Chip Cookies
Thai Red Curry Chicken
Chicken Chop with Black Pepper Sauce
Bacon Wrapped Asparagus
Chinese BBQ Pork (Char Siu) Meatballs
Sweet Chili Edamame
Soy Sauce Braised Pork Belly (Tau Eu Bak)
Basic Chinese Chicken Stock
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