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.
Lemongrass Chicken with Yakisoba Noodles
- Sliced cucumber
- Sliced jalapeno
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.
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
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