Yakisoba

When I lived in Okinawa, Japan, growing up, a favorite weekend adventure involved going shopping downtown and stopping on Gate 2 Street (a street near, you guessed it, Gate 2 of one of the larger American bases on the island) for yakisoba.  I'm sorry, but those microwave versions you can buy at the store are neither authentic or tasty, and after making the real version, you'll see what I mean.  While this is the basic recipe that was served up by the locals, feel free to change up the veggie and meat to suit your preferences...

2 packages fresh soba noodles, cooked and drained (careful, sometimes this can get kind of gooey; one of these days I'm going to skip cooking them and throw them right into the stir-fry)

4 tablespoons sesame oil

1 pound boneless, skinless chicken breasts, cut into thin, bite-sized strips

salt and pepper to taste

Chinese Five Spice to taste (start with about 1/4 teaspoon and go from there)

1 green pepper, cut into thin strips

1 onion, coarsely chopped

1 small/medium bag shredded cabbage and carrots (coleslaw)

1 clove garlic, minced

soy sauce and stir-fry sauce to taste (optional)

In a large skillet, wok, or electric skillet, brown the chicken in the oil.  Season with salt, pepper, and Chinese Five Spice.  Add vegetables, stir-frying until crisp-tender.  Add the cooked noodles and stir-fry until the noodles are lightly brown.  You may need to add more sesame oil.

Adjust seasonings and add sauces to taste, according to preference.  Serve hot, with chopsticks or a fork!

Serves 4-6.