Yakatori Noodle Bowls

This has become one of our favorite recipes. It is the most forgiving recipe I use. You can have it on the table in 30 minutes!

A little tip about the ginger…I usually buy some at the store and peel it with a spoon and freeze it. It is actually a lot easier to grate when it is frozen.

Yakatori Noodle Bowls
Ingredients

•  1 pound thin spaghetti
•  2 tablespoons vegetable oil
•  1 pound boneless, skinless chicken breasts or tenders, cut into bite-size pieces
•  2-inch piece fresh ginger, peeled and grated or finely minced
•  Freshly ground black pepper
•  Tablespoon of dried onion flakes
•  1/3 cup chicken broth
•  1/3 cup tamari (dark soy sauce)
•  2 tablespoons sugar
•  1 tablespoon toasted sesame oil (if you got it)
•  Toasted sesame seeds, for garnish

1. Place a large pot of water over high heat for the spaghetti. Cook according to package directions. Drain thoroughly.
2. Heat a large skillet over medium-high heat with oil, about 2 tablespoons. Toss the chicken with the grated ginger and season with some pepper. Add the chicken and onion flakes to the hot skillet and  brown up a couple of minutes.
3. Stir the skillet to turn the chicken pieces then add chicken broth, tamari, sugar and sesame oil, bring up to a bubble and simmer for a minute.
4. Add the drained noodles to the skillet and toss to combine. Serve with a  sprinkle with some of the toasted sesame seeds.

This tastes really good with a little bit of Yummy Yummy sauce drizzled on it!