Chicken Yakisoba with Crisp Stir Fried Vegetables

smalltownwoman.com

Janice Shrode

¼ cup low sodium soy sauce

2 tablespoons Worcestershire Sauce

2 tablespoons ketchup

2 tablespoon brown sugar

½ teaspoon sesame oil

1 tablespoon grated ginger

2 cloves garlic minced

2 tablespoons vegetable oil

1 pound chicken breast or thighs cut in thin bite size pieces

6 to 7 ounces Chinese wheat noodles (see notes)

2 carrots peeled and cut in matchstick

1 small onion finely diced

1 red bell pepper cut julienne

2 cups shredded Napa cabbage (or green cabbage)

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