Scale

1 pound boneless, skinless chicken breast, sliced

10 ounces yakisoba noodles (or lo mein/udon)

2 cups shredded green cabbage

1 red bell pepper, sliced

1 green bell pepper, sliced

2 stalks green onions, chopped

3 tablespoons low-sodium soy sauce

1 tablespoon Worcestershire sauce

– 1 teaspoon sesame oil

Vegetable oil for frying

Cook Mode Prevent your screen from going dark

1. Prepare all ingredients by slicing the chicken and vegetables.

2. Heat vegetable oil in a skillet over medium-high heat. Cook chicken until golden brown (about 5 minutes) and set aside.

3. In the same skillet, stir-fry cabbage and bell peppers for about 4 minutes.

4. Add cooked yakisoba noodles and sauces; toss to combine for another 2 minutes.

5. Return chicken to the skillet and mix well. Serve hot, garnished with green onions.

Feel free to customize your veggies based on availability or preference.

For added flavor, marinate the chicken ahead of time with soy sauce and ginger.