Asian: Yakisoba 03 by Recipe Cottage

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	Yakisoba 03

		Chicken Yakisoba 1/2 cup soy sauce, reduced sodium kind 1/2 cup water 1/2 cup granulated sugar 6 tablespoons dark sesame oil 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 6 boneless, skinless chicken breasts halves, 24 ounces 28 ounces fresh yakisoba noodles, uncooked 1 large carrot, finely julienned 1 large yellow onion, finely julienned sesame seed for garnish sliced green onions for garnish To marinate chicken: in a medium bowl, mix together soy sauce, water, sugar, 2 tablespoons sesame oil, garlic and ginger. Place the chicken in a plastic bag and add 6 tablespoons of the soy sauce mixture; close bag and marinate in the refrigerator for 24 hours. Reserve remaining soy sauce mixture for cooking the noodles. To cook: Remove the noodles from the packages and gently separate. Reserve seasoning packets for another use or discard. In a large skillet or wok over high heat, heat 2 tablespoons sesame oil. Add carrot and onion; saute until almost brown. Reduce heat to medium and add noodles. Stir-fry 3 to 4 minutes or until the noodles begin to stick to the pan. Add the reserve soy sauce mixture and stir-fry for 1 to 2 minutes longer. Meanwhile, drain chicken breasts and discard marinade. In a separate skillet, heat remaining 2 tablespoons of sesame oil. Saute the chicken 3 to 4 minutes per side or until just cooked through. Cut cooked breast into julienne strips. Divide the noodles evenly among 4 bowls and fan the chicken breast over the top. Garnish with sesame seed and green onions. Serve in large bowls.