Yakisoba [0000246]

Ingredients:

8 oz gluten-free yakisoba noodles
1 lb boneless, skinless chicken thighs, thinly sliced
2 cups shredded cabbage
1 carrot, julienned
1/2 cup gluten-free yakisoba sauce
2 tablespoons gluten-free soy sauce
1 tablespoon vegetable oil
2 green onions, chopped (for garnish)
Sesame seeds (optional, for garnish)

Steps:

Cook gluten-free yakisoba noodles according to package instructions. Drain and set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add sliced chicken to the skillet and cook until browned and cooked through.
Add shredded cabbage and julienned carrot to the skillet. Stir-fry until vegetables are tender-crisp.
Add cooked yakisoba noodles to the skillet, along with gluten-free yakisoba sauce and soy sauce. Toss everything together until well combined and heated through.
Garnish with chopped green onions and sesame seeds if desired.