We used to go out for Yakisoba weekly, but since I went gluten free it's not possible anymore, and for awhile that made me sad.
Now we really enjoy making our own. I can use all my surplus veggies, I don't get sick, we save money, and we have tons of leftovers!
- 2 large boneless skinless organic chicken breasts or thighs - cut in thin strips
- 3-4 tablespoons olive oil or peanut oil
- 1 teaspoon gluten free chile paste or Sriracha- to taste
- 1/2 cup gluten free ketchup
- 1/4 cup gluten free soy sauce, like San J Tamari or gluten free worchestshire
- 1/2 cup mirin (or sub 2 tablespoons cane sugar + 1/2 cup white wine or vermouth)
- 1/8 cup cane sugar, to taste
- 2 tablespoons rice wine vinegar, to taste
- 1 tablespoon garlic, minced
- 1 bunch organic bok choy or fresh spinach or 1/2 head small cabbage, chopped
- 1/2 onion, sliced thinly
- 3 cups organic veggies, I like carrot, broccoli, celery, zucchini or mushrooms
- 8 ounces gluten free Soba or gluten free Spaghetti noodles, cooked al dente, drained
- 4 scallions sliced thin
Note- Be careful of Soba Noodles - Read your label carefully! Many brands have wheat in them
- Season chicken or pork with salt and pepper.
- Heat 2 tablespoons oil in a wok or large heavy pan on medium high.
- Add the meat to the wok. Stir fry, stirring often for several minutes, until no longer pink. Remove the chicken and set aside.
- Add the onion, garlic, cabbage and carrots or veggies of your choice to the wok. Add a little more oil if needed.
- Stir fry, stirring continuously for several minutes more. The vegetables should be crisp but tender.
- Remove the vegetables from the wok. Heat a tablespoon oil and add cooked noodles. Stir fry a minute more.
- Add back in the meat, vegetables and sauce. Stir fry until heated through and noodles are coated.
- Top with scallions.