Down to Chinatown Noodles (Chicken Yakisoba)

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1 medium yellow onion
2 medium carrots
1 small crown broccoli
About 1/4 to 1/2 cup Pea Pods *Optional, but good!*
1/8 OR 1/4tsp ground ginger (We use 1/8 per batch. It goes a long ways)
1 large chicken breast
2 T vegetable oil
2 (3 oz.) packages ramen noodles- seasoning packets DISCARDED
1 tsp sesame oil
¼ cup soy sauce
¼ cup worcestershire sauce
2 Tbsp ketchup
1/2 tsp sriracha hot sauce
1T sugar
***We also added 1/2 an orange pepper, from our garden (As seen in picture). Your preference. Remember, not too many, it may alter the flavor.

Before you begin, prepare the meat and vegetables for stir frying. Peel and grate the carrots with a large holed cheese grater. Or frozen sliced carrots, as we like to use- Time saver. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the ginger, saute for about 30 seconds (Don’t let it burn). 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 and cook until wilted (about 5-10 minutes). 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) and toss with the sesame oil to keep from sticking.
In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ 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. 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).

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