Chicken, Cabbage and Carrot Yakisoba

Ingredients

• Spaghetti3/4 cup (120 g)
• Chicken Breast120 g
• Cabbage1/2 cup (45 g)
• Carrot1/2 medium (30 g)
• Soy Sauce1 tablespoon (14 g)
• Oil1/2 tablespoon (5 ml)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

   Boil water with a little salt. Once boiling, add the pasta and cook according to the time indicated on the package. Set aside.

2. 2

   Step 2

   Preheat the wok or pan over medium-high heat. While heating, dice the chicken and season with salt and pepper to taste.

3. 3

   Step 3

   Pour in the oil and cook the chicken for 4-5 minutes per side over medium heat until done. Set aside.

4. 4

   Step 4

   Simultaneously, peel and slice the carrot and chop the cabbage.

5. 5

   Step 5

   In the same pan add and stir-fry the vegetables for 5-7 minutes. Add soy sauce and stevia. Stir.

6. 6

   Step 6

   Add the chicken and spaghetti and cook for a few minutes. You can add a little broth to make it extra juicy.

7. 7

   Step 7

   Once desired doneness is reached, serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Cabbage and Carrot Yakisoba can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.