Free Recipe Hallmark Inns Chicken Yakisoba
Recipe Type: C Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Hallmark Inns Chicken Yakisoba Recipe
1/2 c Soy sauce, reduced sodium
-kind
1/2 c Water
1/2 c Granulated sugar
6 tb Dark sesame oil
3 Cloves garlic, minced
1 tb Fresh ginger, grated
6 Boneless, skinless chicken
-breasts halves, 24 ounces
28 oz Fresh yakisoba noodles,
-uncooked***
1 lg Carrot, finely julienned
1 lg Yellow onion, finely
-julienned
Sesame seed for garnish
Sliced green onions for
-garnish
Hallmark Inns Chicken Yakisoba Preparation
To marinate chicken: in a medium bowl, mix together soy sauce, water, sugar, 2 tablespoons sesame oil, garlic and ginger. Place the chicken in a plastic bag and add 6 tablespoons of the soy sauce mixture; close bag and marinate in the refrigerator for 24 hours. Reserve remaining soy sauce mixture for cooking the noodles. To cook: Remove the noodles from the packages and gently separate. Reserve seasoning packets for another use or discard. In a large skillet or wok over high heat, heat 2 tablespoons sesame oil. Add carrot and onion; saute until almost brown. Reduce heat to medium and add noodles. Stir-fry 3 to 4 minutes or until the noodles begin to stick to the pan. Add the reserve soy sauce mixture and stir-fry for 1 to 2 minutes longer. Meanwhile, drain chicken breasts and discard marinade. In a separate skillet, heat remaining 2 tablespoons of sesame oil. Saute the chicken 3 to 4 minutes per side or unil just cooked through. Cut cooked breast into julienne strips. Divide the noodles evenly among 4 bowls and fan the chicken breast over the top. Garnish with sesame seed and green onions. Serve in large bowls. This recipe makes very generous servings. Note: Fresh yakisoba noodles are available in the produce section of many supermarkets. Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc post 7/7/97 Recipe by: The Hallmark Inn, Hillsobro, Oregon Posted to MC-Recipe Digest V1 #660 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Jul 6, 1997
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