Ingredients:

  • 4 tbsp Worcestershire sauce
  • 2 tsp soy sauce
  • 2 tsp oyster sauce
  • 1 tbsp ketchup
  • 1 tbsp mirin
  • 1 tsp toasted sesame oil
  • 1 lb boneless skinless chicken thighs, sliced into thin strips
  • 16 oz pre-steamed Yakisoba noodles
  • 2 cups green cabbage, chopped into 1-inch squares
  • 1 small onion, sliced into half-moons
  • 1 medium carrot, julienned
  • 2 cloves garlic, minced
  • 2 tbsp neutral oil

Instructions:

  1. In a small bowl, whisk together the Worcestershire sauce, soy sauce, oyster sauce, ketchup, mirin, and toasted sesame oil until the sugar/mirin is fully incorporated.
  2. Prepare all vegetables and chicken before heating the pan to ensure quick stir-frying.
  3. Heat 1 tablespoon of neutral oil in a large wok or heavy-bottomed skillet over high heat. Add chicken strips and sear until browned and cooked through.
  4. Add the remaining oil along with the onions and carrots. Stir-fry for 2 minutes, then add the cabbage and garlic, tossing until the cabbage just begins to wilt.
  5. Add the pre-steamed Yakisoba noodles to the pan. If the noodles are stiff, add a tablespoon of water to help loosen them while tossing with tongs.
  6. Pour the prepared sauce over the noodles and vegetables. Toss continuously over high heat for 2-3 minutes until the sauce caramelizes and glazes the noodles evenly.