Yakisoba Chicken

We love Asian influenced dishes and this stir-fry dish seemed like a new idea for a typical chicken & veggie wok (OK, we're lame, and refer to stir-fry dishes as a 'wok.' example: Chicken Wok and rice, Beef Wok and noodles..). The recipe calls for 2 TABLESPOONS of chile paste. I love spicy food, but this was wicked hot! Next time, I'd recommend 2 - 3 teaspoons of chile paste instead.

I'm not a fan of rice noodles, as they always clump together and create a sticky gooey mess. They look so good in pictures, but I can never seem to cook them to my liking. Soba noodles aren't quite as sticky and gummy, and to me, the texture is much more desirable. It's very similar to a Ramen noodle and can be found in the Asian foods section of your grocery store.

Ingredients

• 1/2 teaspoon sesame oil
• 1 tablespoon canola oil
• 2 tablespoons chile paste
• 2 cloves garlic, chopped
• 2 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1/2 cup soy sauce
• 1/2 onion, sliced lengthwise into eighths
• 1/2 medium head cabbage, coarsely chopped
• 2 carrots, coarsely chopped
• 8 ounces soba noodles, cooked and drained

Directions

1. In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.

2. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!