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Stir Fry with Yakisoba Noodles Recipe

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This recipe for Stir Fry with Yakisoba Noodles, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons canola oil
1 tablespoon toasted sesame oil
2 cloves garlic, minced
1/2 Tbsp. chopped fresh ginger
2 cups sugar snap peas or snow peas
1 cup broccoli, chopped
2 carrots, cut into matchsticks
1 15 oz. can baby corn, drained
1/2-1 cup Teriyaki Sauce - My Favorite is "Soy Vay"
2 pounds cooked Yakisoba noodles


2 skinless, boneless chicken breast halves - cut into bite-size pieces
1/4 cup soy sauce
1 tablespoon canola oil
1/2 tsp. garlic, chopped
1/2 tsp. ginger, chopped

Directions:
Directions:
In a large skillet or wok combine sesame oil, canola oil and heat. Add garlic and ginger and stir fry for 30 seconds. Add sugar snap peas, broccoli, corn and carrots. Stir-fry for 3-5 minutes or until tender. Stir in the teriyaki sauce, cooked noodles, and the chicken mixture to pan and mix to blend.

Cook chicken in oil with garlic, ginger and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.

Mix chicken into stir fry or can be served vegetarian with the chicken on the side.

Serve and enjoy!

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is so good served with egg drop soup and lumpia!

 

 

 

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