Protein Swap | Fast 'n' Fun Chicken Breast Yakisoba
with Fresh Ramen Noodles
Cooking time
15 minutes
Servings
2/4
Calories
580 /serving
Japanese food stalls started serving this fast and fun stir-fry almost a century ago, and it has been good to go ever since. You’ll soon be tossing fresh ramen noodles with bok choy in a magically tangy sauce, topped with sliced chicken.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 150g Shredded cabbage
- 225g Baby bok choy
- 15ml Minced garlic
- 60ml Stir-fry sauce
- 15ml Ketchup
- 30ml Soy sauce (low sodium)
- 225g Fresh ramen noodles
Contains: Oysters • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
15 g
Saturated Fat
2 g
Sodium
1960 mg
Total Carb
82 g
Sugars
12 g
Protein
56 g
Fibre
3 g
Preparation
Cook the pork
- Bring a medium pot of salted water to a boil.
- Pat the pork dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a plate and reserve the pan.
Boil the noodles
- Meanwhile, add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 1 to 3 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Start the stir-fry
- Roughly chop the bok choy.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the cabbage and bok choy. Sauté, 3 to 4 min., until tender; season with S&P.
Finish the stir-fry
- To the pan, add the soy sauce, ketchup, stir-fry sauce, ¼ cup water (double for 4 portions) and noodles.
- Cook, stirring often, 1 to 3 min., until combined and warmed through.
Plate your dish
- Divide the stir-fry between your plates.
- Top with the pork (slice beforehand if desired). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
