Chicken Yakisoba

As promised, I am following up with my Chicken Yakisoba recipe. A quick note before we start. This recipe cost me under $15 and served hearty portions for 4 adults, one child, and I had two servings of leftovers! You could probably cut everything in half if you are only cooking for two, and it would be an even better value.

Ingredients you'll need:
1-2 pounds of chicken or lean pork, sliced against the grain
1 bottle of Teriyaki 30 minute marinade
4 carrots, sliced thin, length-wise like matchsticks
1 medium head of cabbage, chopped
1 large onion, sliced thin
2 garlic cloves, chopped
16 ounces of chuka noodles (2 packages)
2 tablespoons of grated fresh ginger
3 scallions, finely sliced
3 tablespoons of vegetable oil
Salt and pepper to taste
1 bottle of tonkatsu sauce (they sell it in the Asian section at Winco)

Place sliced chicken or pork in a gallon ziplock bag with 30 minute teriyaki marinade. Place in fridge for at least 30 minutes. After meat is finished marinating, cook noodles in a pot of water. Bring to boil and let boil until they float (al dente, not fully soft, you don't want mushy noodles!). Drain and set aside with a little bit of oil mixed in so they don't stick together. Under medium heat, add oil to a large frying pan or to a wok. Add meat. Stir while frying until meat is cooked through. Drain off most of the liquid that is in the bottom of wok from marinade. Add onions, ginger, garlic, and carrots. Stir well while cooking and add salt and pepper to taste. Add Cabbage and cook until it just barely starts to wilt (don't let it get too done, it will cook more as it sits and is re-heated, overcooked cabbage will ruin your yakisoba!). Remove meat and veggies from the wok and set aside in a big bowl. Place noodles in the wok and add more oil and about 1/3 of tonkatsu sauce. Fry until noodles begin to brown. Mix the meat and veggie mixture back into the wok with noodles and add in remaining tonkatsu sauce. Make sure everything is coated with the sauce and let simmer just until warmed through, so as to not overcook the cabbage. Serve immediately, say blessing, and enjoy!