Yakisoba Recipe – Easy Supper Dish

When Kent was in the Marines over in Japan, this was his favorite dish. I found a recipe online recently (and of course changed some things and adapted it to make it healthier) and he said it was right on the money! Our kids all loved it too, which surprised me since it has cabbage in it. It reminds me a little of a Chicken Lo-Mein type dish. Let me know if you like it!

YAKISOBA (As many organic ingredients as you can find – be sure to see the recipe update below)

• 1 T. Ancho-chili powder
• 2-3 t. Garlic powder (or fresh garlic)
• 1 t. Onion powder
• 2 T. Coconut oil (either full-flavored virgin coconut oil or the more refined coconut oil with no flavor)
• 1 T. Sesame oil
• 1 t. Sea salt
• 1 t. Rapadura or other natural sugar (increase amount to taste)

Mix the above ingredients together in a large cast iron frying pan (never use aluminum or no-stick pans). Stir-fry 30 seconds, then add:

• About 2-3 boneless chicken breasts, cut into small pieces (try to find all-natural chicken with no hormones, even better if you know they’re pasture-raised)
• 1/4 c. soy sauce, use Tamari or another fermented kind (leave it out, you’ll need more below)

Stir-fry until chicken is no longer pink. Meanwhile start boiling your water for the noodles in a large stainless steel pot. Now start chopping:

• 1 small onion (we don’t like onions, so I omit this)
• About 3/4 of a medium head of cabbage, chopped
• 2 carrots, chopped (or 12 or so of the organic small cut-up carrots)

After chicken is done, remove it to a dish and keep it warm in the oven if you’d like. (I use my toaster oven on warm.) Add the vegetables to this pan along with another 1/4 c. of fermented soy sauce and stir-fry until cabbage begins to wilt. Right after you put the veggies in, add to the water you had boiling:

• 4 – 6 oz. packages of Soba noodles (by the oriental foods at the store)

When these are done (only takes a few minutes), drain the noodles and then mix them along with the veggies and the chicken all together in that big pot. Time it so you’re ready to start dishing it up and eat right then. (By now Kent is home and he and our older kids are getting the table set, pouring the milk, getting our vitamins out, maybe cutting up some fruit to go with it, etc.)

This only takes about 45 minutes from start to finish, less time if you have someone to help with the chopping. Makes enough for the 6 of us plus leftovers.

RECIPE UPDATE: Joe & Meg had this recently and tried making 2-3 times the normal amount of sauce…if they say to make something a certain way, I always listen! Sure enough, it was much better this way! (I didn’t do it exactly, it was just somewhere between 2 & 3 times the amounts above.)

Now sit down to a nice dinner with your loved ones. Share “high points” and “low points” or have everyone tell what they were thankful for that day. Hopefully no one will have to rush off anywhere like we did after dinner tonight, and instead you can do something fun and relaxing.

RELATED POSTS/LINKS:

• Organic hot fudge sauce recipe
• Benefits of drinking fresh/”raw” milk, or if you aren’t ready for that step yet, here are your next best healthy milk options
• The many benefits of cod liver oil

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