Chicken Yakisoba

by Irene Lindvall


My mother and I do not cook together. In fact, it’s best if we stay out of each other’s kitchens but I’m trying to turn over a new leaf. My “I-need-to-learn-your-Japanese-ways-of-cooking- superior-food-leaf”, if you will. We had my family over to watch the Seahawks playoff game and decided to cap off a win with chicken yakisoba. In my quest to be more honest and get over my fears, I have only used my wok Eric purchased for me years ago a handful of times. I’ve never felt I had a handle on exactly what to do with it or when to use it.

Things I learned from this recipe:

Cornstarch and sake on the chicken made it not chewy.

You can never have too many noodles when feeding five.

Yakisoba is extremely easy to make.

Oh, and the wok is amazing.

Would I make it again:

Definitely