Curry Yakisoba with Rotisserie Chicken

Signature Curry Yakisoba mixed with frozen vegetables topping with rotisserie chicken

During the holiday seasons, whole chicken is often seen in dinner tables, as many prefer chicken over turkey. If there’s leftover chicken, why not turn it into a tasty one-plate dish? Chicken can never go wrong with our Signature Curry Yakisoba. While the chicken juice enhances the taste, the wine will eliminate the unwanted smell off the chicken. Cook with frozen vegetables for a quick but delicious meal!

In this recipe

Signature Curry Yakisoba

Ingredients

Yakisoba

1 serving Signature Curry Yakisoba
80 g Rotisserie Chicken sliced into bite-sizes
1 cup Frozen Mixed Vegetables
¼ cup Chicken Juice from the Rotisserie Chicken (or Water)
2 tbsp White Wine
1 tbsp Olive Oil

Sauce

1 packet Signature Curry Yakisoba Seasoning

Toppings

Italian Parsley optional

Instructions

Coat a frying pan with olive oil and preheat over medium heat. Add the mixed vegetables and stir fry until half-cooked.
Push the vegetables off to the side of the frying pan and put the yakisoba noodles and the chicken into the pan separately. Keep the noodles as one piece. Cook for 30 seconds each side then pour the water over the noodles, and the wine over the chicken.
Cover the pan with a lid. Cook for 1 minute until the liquid evaporates.
Sprinkle the curry flavored seasoning over the noodles and mix well. Transfer to a serving plate, and garnish with the Italian parsley. Enjoy!