Vegetable Stir-fry w/ Yakisoba Noodles and Hoisin Roasted Chicken

I’ve been sick all week, which hasn’t really allowed me to be in the kitchen too much. The only thing I’ve cooked for myself all week have been some simple yakisoba stir-fry noodles with veggies, and my favorite trinity of last-minute Asian sauces. It’s an easy dish to make and you can always mix it up and add various meats, tofus, etc. My favorite is fresh shrimp or faux-duck cured tofu. This time I roasted some organic, free-range chicken legs.

As with a lot of at-home Asian cooking, I can’t really tell you exact measurements because it’s really a matter of taste preference. Some people don’t like a lot of heat, so they add less spicy sauce, while others aren’t fans of sweet noodles, hence upping the Hoisin sauce over the Plum. Here is a list of what I used in my stir-fry just to give you an idea.  Sauce rule: It’s always safe to add a tablespoon at a time until it reaches your preference.


-FRESH package of Yakisoba egg noodles (Vegans can sub with Tofu Shirataki)
-Hoisin Sauce (1 tablespoon at a time)
-Plum Sauce (1 tablespoon at a time)
-Chili-Garlic Sauce (use very,very lilttle at first. To give you an idea, one teaspoon will burn your mouth off)
-Veggies: water chestnuts, sugar snap peas, red bell pepper, shitake mushrooms (dried and rehydrated or fresh), brocoli, carrots, and baby corn.
For the chicken: Roast at 400degrees for 40 minutes or until juices run clear.
-Fresh, Organic, free-range chicken legs
-Olive oil or sesame oil
-soy sauce (1 teaspoon)
-red chili pepper flake or chili oil
-salt and pepper
-1 teaspoon of Hoisin sauce
(mix everything together into a bowl to create a light marinade. For crispy results, make sure chicken is completely covered in olive oil)

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