A few years ago, a friend and former colleague of mine introduce me to this amazing dish at a local restaurant. The Lemongrass Chicken is typically served with rice but she recommended substituting it for Yakisoba Noodles - genius!! It comes with a tangy, unique fish sauce that goes so well with the chicken AND the noodles.
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Lemongrass Chicken with Yakisoba Noodles
Ingredients
Chicken:
- 1.5 pounds chicken thighs
- 3 tablespoon minced lemongrass found in the freezer at the Asian market
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
Noodles:
- 1 package of yakisoba noodles
- 3 tablespoon canola oil
- 2 tablespoon soy sauce
- 2 tablespoon fish sauce
- Shredded carrots
Dipping Sauce:
- 2 teaspoon fish sauce
- 2 teaspoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
Garnish:
- Sliced cucumber
- Scallions
- Sliced jalapeno
- Cilantro
Instructions
- Marinade the chicken in minced lemongrass, soy sauce and brown sugar for about 30 minutes to an hour.
- Heat up canola oil in a wok. Stir fry yakisoba noodles. Add soy sauce and fish sauce. Stir well but be careful not to break up the noodles. Add shredded carrots.
- Set aside.
- Stir fry the chicken until fully cooked.
- You can add the noodles back into the wok or serve the chicken and the noodles separately.
- Mix all ingredients for the dipping sauce. Serve the sauce on the side.
- Garnish with sliced cucumber, scallions, jalapeno and cilantro
Nutrition
Serving: 4gCalories: 2249kcalCarbohydrates: 89gProtein: 176gFat: 138gSaturated Fat: 32gPolyunsaturated Fat: 105gTrans Fat: 1gCholesterol: 871mgSodium: 7656mgFiber: 6gSugar: 34g
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