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
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