Chicken Yakisoba

I actually should call this "chicken yakisoba- sorta." You see, I recently decided to run to the grocery store on a Friday evening with Landon and didn't have my list with me so I shopped from memory. Well, after teaching all day, wrangling a 2 year old into the shopping cart (which has become an Olympic sport of wills... he wants to sit in the back, I want him in the front... you see where this is going), my memory was shot. I got home with some of the stuff I needed for this but not all. What can you do...

None the less, I have to say this was amazingly delicious. John and I are both huge fans of worcestershire sauce so whenever I see a recipe including it I am interested. I ended up leaving out the cabbage (one of they key ingredients, but I forgot it) and it was still amazing. I still have 4 packages of Ramen noodles in the house so I'm guessing I'll be making this again soon!

Source: Adapted from Babycenter

Ingredients:
1/4 cup soy sauce
1/4 cup worcestershire sauce
2 Tbsp ketchup
(up to) 1 Tbsp sriracha
1 Tbsp sugar
1/2 medium yellow onion
3/4 cup shredded carrots
1 small crown broccoli
1 tsp ground ginger
1 large chicken breast
2 (3 oz.) packages ramen noodles (discard seasoning packets)
1 tablespoon vegetable oil

Directions:
1-In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar. Use only 1/2 tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Set aside.
2- Prepare the meat and vegetables for stir frying. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
3- Begin boiling a medium pot full of water for the noodles. (Don’t add them yet.)
4- Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the chicken strips and cook until they are no longer pink (about five minutes). Once the chicken is cooked through, add all of the vegetables. Stir until cook (about 5-10 minutes).
5- Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off).
6- Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).