Not Yakisoba, J Version

A sugar and grain free dinner I can have while other family members have the Yakisoba.

Here's the Yakisoba recipe:
https://www.budgetbytes.com/chicken-yakisoba/

Here's my version:

• 2 3 oz. packages ramen noodles, seasoning packets discarded

• 1 tsp seasoned sesame oil
• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 2 Tbsp ketchup 
• 1 Tbsp sugar 

• 1/4 cup seasoned rice vinegar
• 3/4 teaspoon chili garlic paste

• 1/6 wedge head red cabbage 
• 1 medium yellow onion 
• 2 medium carrots
• 2 stalk celery
• 2 cups brussel sprouts trimmed
• 8.5 ounces of cooked chicken

• 3 Tbsp vegetable oil
• 1 teas ginger paste
• half pound bella mushrooms, sliced.

Bring water to boil, cook noodles and drain.

Make Yakisoba sauce: sesame oil, soy sauce, worcestershire, ketchup and sugar.

Set aside.

Pull out food processor.

With shred wheel, grate the carrots.

With slice wheel, slice up onion, celery, brussel sprouts, cabbage, and chicken.  This makes about 9 cups, filling food processor.

In largest saute pan or wok,

heat oil

cook ginger paste and mushrooms until the mushrooms are cooked.

Add the vegetables and meat from the food processor

Stir fry.

When it is about done, remove half.

The Yakisoba half gets the yakisoba sauce and noodles.  Mix over heat to combine.

The J Version half gets 1/4 cup rice vinegar and the chili garlic paste.  MIx over heat to combine.

Sit down to dinner with others!