1/2 head of small green cabbage, sliced
1 medium onion, sliced
2 medium carrots, grated
1 small crown broccoli, cut into bite-sized pieces
2 inches fresh ginger
1 chicken breast
2 tbsp vegetable oil
2 packages ramen noodles (seasoning packs discarded)
1 tsp sesame oil (optional)
1/4 cup reduced sodium soy sauce
1/4 cup Worcestershire sauce (I reduced slightly)
2 tbsp ketchup
(Up to) 1 tbsp hot sauce
1 tbsp sugar
Begin boiling a medium pot of water for the noodles. Peel and grate ginger. Heat oil in large frying pan over medium-high heat, add ginger and saute for up to a minute. Slice chicken and add to pan. Cook about 5 minutes or until chicken is cooked through. Remove chicken from pan.
Add all the veggies to the pan. Stir and cook until wilted (about 5-10 minutes), then add chicken back to the pan. Meanwhile, once the water boils, add the noodles and cook just until done (2-3 minutes). Remove from heat, drain, return to pot and toss with the sesame oil to keep from sticking.
In a measuring cup mix together the soy sauce, Worcestershire sauce, ketchup, hot sauce, and sugar. Stir until dissolved, then pour over the veggies and chicken. Add the noodles, stir to coat everything in the sauce and heat through.
* from www.budgetbytes.com/2012/03/chicken-yakisoba/
