Chicken or Vegan Yakisoba We prefer homemade sauce (below), not storebought. This recipe is vegan without the chicken. This recipe is gluten free if wheat-free noodles are used. 2-3 tablespoons peanut oil 1 chicken breast, diced (optional) 1 pound cabbage, sliced into 1/4" strips 2-3 carrots, shredded 1 onion sliced into quarter moons 1/2 red bell pepper, julienned (optional) 3/4 to 1 lb broccoli cut into small florets (cut small or pre-steam) 1 package tofu, cubed (about 3/4 lb) 1 cube frozen shredded ginger, thawed completely (or equivalent) 1/2 cube frozen shredded garlic, thawed completely (about 2 cloves) 12 oz. buckwheat soba or whole wheat spaghetti noodles, broken in half Cook the noodles ahead and rinse well in cold water. Leave them in cold water until just before needed. Drain just before using. (Prevents clumping.) Heat oil in wok. Add chicken and cook until mostly done. Do not fully cook it, as it will continue to cook after it is removed. Remove to bowl. Add oil and bring wok back to temp. Add garlic and ginger and cook briefly (15-30 seconds). Add vegetables and stir fry until they are close to done, 3-5 minutes. Add the tofu and cook for a couple of minutes to warm through. Add noodles and toss well to mix. Add sauce and toss until heated through. Serves 4+ Yakisoba Sauce 3 tablespoons Hoisin sauce [contains wheat; apple cider vinegar is an acceptable substitute, but use a lot less; there are gluten-free hoisin recipes online] 6 tablespoons soy sauce (or tamari, which is wheat-free) 3 tablespoons brown sugar 2 teaspoons tamarind paste 2 teaspoons sesame oil 1/3 teaspoon ground ginger 1/3 teaspoon dry mustard 1/3 teaspoon onion powder 1/3 teaspoon garlic powder 1/8 teaspoon pepper (consider leaving this out for those who don't tolerate spice) Add liquid ingredients to a small saucepan. Add spices and heat over med-low heat, whisking frequently, until it simmers, then lower the heat and simmer for 1 minute. Keeps well in the refrigerator. This makes enough sauce for yakisoba with 12 oz. noodles.