Meguin's Yakisoba

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 tablespoons olive oil (or whatever oil, sesame oil is delish, too)
• 1 large yellow onion
• 1 large green pepper
• 1 -2 lb chicken breast, cut up into 2-inch pieces (or lamb)
• 1/2 cup carrot
• 4 cups cabbage, shredded (about 1/4 of a regular-sized cabbage or 1 mini one, if you find it)
• 1 (3 ounce) package ramen noodles
• 3 tablespoons ketchup (for tonkatsu sauce)
• 3 tablespoons tamari (good soy sauce, for tonkatsu sauce)
• 3 tablespoons sugar (for tonkatsu sauce)
• 2 tablespoons worcestershire sauce (for tonkatsu sauce)
• 1 teaspoon rice wine (for tonkatsu sauce)
• 1 teaspoon ginger (or to taste, for tonkatsu sauce)
• 1 tablespoon garlic (or to taste, for tonkatsu sauce)
• scallion (optional)

Recipe

• 1 discard the "flavor packet" from the ramen. too much salt!
• 2 julienne the onion, pepper, and carrots.
• 3 heat up the oil in a large, deep bottomed saucepan, medium heat.
• 4 toss in the julienned peppers and onion. sauté until the onions are starting to turn translucent.
• 5 toss in the chicken, and cook until it is no longer pink in the middle.
• 6 immediately after you put on the chicken, put a pot of water on to boil.
• 7 throw in the carrots in with the pepper and onion.
• 8 while you wait for the water to boil, make the tonkatsu sauce. mix the ketchup, tamari, sugar, worcestershire sauce, rice wine, ginger, and garlic together in a bowl with a fork.
• 9 break up the ramen into the boiling water (seriously, it makes life sooo much easier).
• 10 put the cabbage into the saucepan, cover.
• 11 when the ramen's 3 minutes of cooking are up, drain it and add it to the saucepan.
• 12 add the tonkatsu sauce, toss to even coat everything, cook for about 2 minutes.
• 13 if you want to get fancy, throw in some scallions. yum!.
• 14 done! be sure to not eat it all at once, you'll get sick.