1 pound boneless, skinless chicken thighs
3 Tbsp. canola oil
1 small onion, diced
1 Tbsp. minced garlic
2 cups shredded carrots
2 cups shredded purple cabbaged
8 oz. crimini mushrooms, chopped
1 18oz. package Yakisoba noodles(Found in the refrigerated section of your local supermarket.)
1/4 cup Yakisoba sauce
Chop chicken into bite size pieces. Heat oil in a large wok over medium high heat. Add onion and garlic and sauté 3 minutes. Add chicken and sauté until chicken is cooked through, another 5-6 minutes. Add carrots and cabbage. Sauté another 5 minutes.
Place Yakisoba noodles (still in packaging) under hot water for 2 minutes. (Chef's Note: This will loosen the pasta.) Remove noodles from packaging and add to wok. Add Yakisoba sauce and use tongs to quickly toss noodles with vegetables. When noodles are heated through, about 4-5 minutes, remove from heat and serve immediately.