Yakisoba Noodles and Chicken Stir-fry

For the stir fry

2 tablespoons vegetable oil divided use
3/4-pound chicken tenders meat thinly sliced #345502
1 red bell pepper cored, seeded, and thinly sliced
1/2 cup shredded carrots
2 cups shredded cabbage
2 teaspoons garlic minced
1 teaspoon ginger minced
10-ounce packages of yakisoba noodles #85188 (Ming Hong) prepared according to package directions
1/4 cup green onions sliced
salt and pepper to taste

For the sauce

Step 1
For the sauce: Place all the ingredients in a bowl and whisk until well combined.
Step 2
For the Stir Fry: Heat 1 tablespoon of oil in a pan over medium-high heat. Add the chicken in a single layer and season with salt and pepper to taste.
Step 3
Cook the chicken for 4-5 minutes, stirring occasionally, until lightly browned and cooked to an internal temperature of 165ᵒ. Remove the chicken from the pan and place on a plate. Cover to keep warm.
Step 4
Add the remaining tablespoon of oil to the pan.
Step 5
Place the red bell peppers, carrots, and cabbage in the pan. Cook for 4-5 minutes or until vegetables are tender.
Step 6
Add the garlic and ginger and cook for 30 seconds.
Step 7
Return the chicken to the pan and add the yakisoba noodles. Stir to combine.
Step 8
Pour the sauce into the pan and toss everything together.
Step 9
Sprinkle the green onions over the top, then serve immediately.