Asian•quick
Lemongrass Chicken with Yakisoba Noodles
Wok & Skillet recipe - Asian
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
4
- 1.5 lb chicken thighs
- 3 tbsp minced lemongrass (found in the freezer at the Asian market)
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 package of yakisoba noodles
- 3 tbsp canola oil
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- Shredded carrots
- 2 tsp fish sauce
- 2 tsp rice vinegar
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp water
- Sliced cucumber
- Scallions
- Sliced jalapeno
- Cilantro
Instructions
- 1
Marinade the chicken in minced lemongrass, soy sauce and brown sugar for about 30 minutes to an hour.
- 2
Heat up canola oil in a wok. Stir fry yakisoba noodles. Add soy sauce and fish sauce. Stir well but be careful not to break up the noodles. Add shredded carrots.
- 3
Set aside.
- 4
Stir fry the chicken until fully cooked.
- 5
You can add the noodles back into the wok or serve the chicken and the noodles separately.
- 6
Mix all ingredients for the dipping sauce. Serve the sauce on the side.
- 7
Garnish with sliced cucumber, scallions, jalapeno and cilantro