Chicken Yakisoba

adapted from recipe submitted on allrecipes.com by Allrecipes

2 tbsp canola oil
1 tbsp sesame oil
2 boneless, skinless chicken breasts-cut into bite-size pieces
2 cloves of garlic, minced
1 tsp Asian-style chile paste
1/2 c soy sauce
3-4 c coleslaw mix
1/2 onion, thinly sliced
2 carrots, cut into matchsticks
12 oz yakisoba noodles

1.  Heat 2 tbsp canola oil and sesame oil in a large skillet over medium-high heat.  Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute.  Stir chile paste into chicken mixture; cook and stir until chicken is completely browned.  Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.

2.  Heat 1 tbsp canola oil in the skillet over medium-high heat; cook and stir coleslaw, onion, carrots and salt in hot oil until cabbage in wilted; 3-4 minutes (I put the carrots in first and cooked those for a couple of minutes.  The carrots cook much faster than the coleslaw.  By putting the coleslaw in later they are ready about the same time).

3.  Stir the chicken mixture into the coleslaw mixture.  Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside.

Husband Rating:  3
Boys say:  thumbs up