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What’s Cooking: Chickie-Veggie Yakisoba 

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If you are following my Hubby’s Sumo-Bento lunch series, you will now have a bunch of sliced carrots and zucchini. Here’s a simple noodle dish that you can whip up with those.


WhatYahNeed:


100 grams cooked fresh egg noodles
1 cup thinly sliced carrots
1 cup thinly sliced zucchini
1 cup thinly sliced cabbage
2 tbsp chopped basil (because I love basil)
1 stalk celery chopped ( because I have them and don’t know what to do with ’em)
3 cloves garlic chopped
1 onion chopped
1/4 cup soy sauce
cooked left over chicken
lots of ground black pepper (this really depends on you)
oil for  stir frying


WhatYahGottaDo:

1. Heat some oil in a wok or any large pan. Saute onion, garlic and chicken. Put “lots” of ground black pepper and pour in the soy sauce and simmer.

2. Add the veggies, noodles and herbs. Stir-fry for about a minute, don’t overcook the veggies.

3. Plate, dish out and enjoy!


Now, I’m hungry! 
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