Yakisoba with Marinated Chicken

This is another remake of a dish we made a long time ago. In fact, Yakisoba was the first dish Brit and I ever blogged out. This is a recipe that I brought from my childhood and used to be a regular staple while I was growing up.

We once again didn't use actual yakisoba noodles as we're unsure as to where to find them. Instead we used about 26 oz of Udon noodles from Maxx's produce. The noodles were cooked according to the package directions, drained, rinsed in cold water, and set aside until ready to be stir fried.

The last time we cooked this dish we felt that the noodles overpowered the remaining ingredients. To help fix that, we doubled the amount of carrots and also included a package of sliced mushrooms from Trader Joes. I also increased the quantity of the sauce by 50% to help coat all of the noodles and give the whole dish more flavor.

Brit sauteed the onion and carrots in some olive oil and then added in the mushrooms cooking them until most of their liquids have been released. The veggies and noodles were then transferred and cooked in a large pot together, which was probably not the best option. We should definitely use a wok next time to help mix everything together well. The sauce was added and once everything was well coated, the previously marinated, cooked, and sliced chicken was added in and mixed well. We gave the whole dish a minute or two to heat up the chicken and then eagerly served, garnished, and dug in.

By far a huge improvement over our last experience and the last time it was fantastic. Next time we can only hope we'll find real yakisoba noodles to use.