What you need:
Fortune Brand Yakisoba noodles. It comes with Yakisoba season packets already in it.
1 small package of Chicken Tenderloins (approx 1 lbs, trimmed, you can also use any other meat or tofu if you want)
Otafuku Yakisoba Sauce (you use the sauce to your liking along with the spice packets)
Sesame Oil
Fresh Ginger Root (4 thick slices cut in halves, so 8 pieces season the dish nicely)
Salad Shrimp, or precooked shrimp
Sea Salt
Black Pepper
Kikkoman Teriyaki Sauce
Fresh or minced garlic (I am lazy and get the big Spice World jars of minced garlic and use a teaspoon)
1 can of Sliced Water Chestnuts
Olive Oil and Sesame Oil (you can use any veg oil)
Fresh Veggies, chopped.
Cabbage
Carrots
Yellow Onion
Carrots
Broccoli
Get out a bowl with warm water and take the noodles out of their packages and add them to the warm water. Break them up gently with your clean hands. Let them soak for a few minutes, then drain the noodles. Set aside noodles until ready for cooking, which will not be until the end of cooking up the dish.
Rinse and drain shrimp and set aside in a bowl. The shrimp will not go in the pan until the end of cooking. Salad shrimp are precooked so you just need to rinse and drain. I usually use about 1/2 cup of salad shrimp.
Cut up your cleaned veggies and place them in a bowl. Keep your cabbage in separate bowl though. Add in Ginger with this bowl of veggies. The ginger flavor will cook into the dish nicely. If you do not have any fresh ginger, you can substitue Ginger Powder. If you want your cabbage crispy, you do not add the cabbage in until the end of cooking the dish. As for the other veggies, I clean them up, cut them and place them in the same bowl and throw them in the pan to cook together after the chicken has been cooked. I like crispy cabbage so that is the last thing that gets added to the dish. Add oil as you will need it in the pan.
Trim up Chicken Tenderloins, place in a bowl and season chicken with a sprinkle of Sea Salt, black pepper and add teaspoon of Teriyaki Sauce, and a squeeze of Yakisoba Sauce and mix it up. Set aside.
Get your wok and coat pan with Olive Oil and Sesame Oil and chopped garlic. I try to go light on the Sesame Oil as to add a light sesame flavor to the noodles. Heat pan on Medium and saute' your chicken. As it is cooking add a little bit more of the Yakisoba or Teriyaki sauce. Once the chicken looks pretty cooked, throw in your veggies on low heat. This will keep your veggies crispy. Cook veggies and chicken for about 2 minutes together. I like my veggies crispy so just a few minutes is all the veggies need. Once that is done, I throw in the drained noodles and I add 1 packet of Yakisoba seasonings from the noodles packs to the noodles. I stir fry the chicken, veggies and noodles with the seasoning and then I add in some of the Yakisoba Sauce to the dish. I keep the heat on low while mixing up noodles, veggies and sauce. My family loves the bottle sauce so we go a little heavy on that. Once that is done, I add in the cabbage, water chestnuts and the salad shrimp at the end of stir frying and mix it up until everything is coated in Yakisoba sauce. I cook on low heat until everything looks cooked and is seasoned to my family's liking.
Finished result.
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