Easy Chicken Yakisoba

Instructions

1. Gather all the ingredients. Note: This recipe is perfect for college students, singles, and anyone who's cooking for anyone.
2. Cut 2 green cabbage leaves into bite-sized pieces about 1-inch (2.5 cm) square.
3. Cut ¼ onion into ¼-inch (6-mm) slices.
4. Cut 4 inches carrots into 2-inch slabs. Then, cut them into 2-inch (5-cm) julienned strips.
5. Cut 1 boneless, skinless chicken thigh along the grain into ¾–1 inch (2–2.5 cm) strips. Angle your knife back and diagonally, then slice the strips crosswise into ¾–1 inch (2–2.5 cm) squares. This sogigiri cutting technique creates flat pieces of equal thickness and more surface area so they cook faster and absorb seasonings better.
6. Sprinkle the chicken pieces with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
7. Remove the wrapper from 1 serving yakisoba noodles. Place them on a microwave-safe plate and cover with a damp paper towel. Heat in the microwave until just warm, about 30 seconds. Then, gently loosen the noodles with your hands. Tip: Pre-steamed noodles come pressed into a square. Separating them makes it easier to toss with the ingredients in the pan and helps prevent breakage.
8. Heat a large skillset (I used a 10¼-inch carbon steel frying pan), wok, or griddle on medium heat. When it's hot, add 1 Tbsp neutral oil. Add the chicken and onions to the pan in a single layer.
9. Stir-fry with a spatula until the chicken is no longer pink, about 2 minutes. Then, add the cabbage and carrot. Toss to combine and allow the steam to evaporate. Tip: Give the ingredients direct contact with the hot cooking surface to keep things dry and develop a nice character.
10. Cook until the vegetables are tender, then add the noodles. Toss with tongs to combine and allow the steam to escape. Fry the noodles until heated.
11. Add 1 serving of yakisoba sauce that comes in your noodle package. If you don't have a sauce packet, add bottled or homemade yakisoba sauce, to taste. High five to combine.
12. Serve on an individual plate (I used a scallop-edged dinner plate) and enjoy!
13. Transfer the leftovers to an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month. Reheat in the microwave until warm. If frozen, thaw overnight in the refrigerator before reheating.