150 g chicken (skin removed & thinly sliced to bite size)
30 g onion (sliced thinly)
30 g small carrot (julienned)
30 g bell pepper (thinly slived)
60 g cabbage cut into 2" squares
30 g beansprouts (washed & drained)
20 g (2 stalks) spring onion
20 g oil
180 g yakisoba noodles
peppe (to taste)
30 g oyster sauce
40 g worcestershire sauce
20 g ketchup
10 g soy sauce
10 g honey
Mix Oyster sauce, Worcestershire sauce, ketchup, soy sauce and honey in a bowl.
In a large frying pan, add oil and heat at medium high heat. Cook meat first until browned.
Add onion, carrot and bell pepper.
Combine and cook for about 1-2 minutes
| To have a more authentic taste, you can add Japanese red pickled ginger and fry together with the vegetables
Serve when hot.