Yakitori Noodle Bowls

1 package Chow Mein noodles (3 servings)
1 tablespoons vegetable oil
1/2 pound boneless, skinless chicken breasts or tenders, cut into bite-size pieces
1-inch piece fresh ginger, peeled and grated or finely minced
Freshly ground black pepper
1 bunches scallions, trimmed of roots and cut into 2-inch pieces on an angle
1/3 cup dry sherry (eyeball it)
2 Tbsp Lite Soy Sauge (eyeball it)
2 tablespoons sugar
1 tablespoon toasted sesame oil

Makes 3 servings (approx 1 cup)

Place a large pot of water over high heat for the noodles. Once boiling, add some salt and the noodles and cook according to package directions. Drain thoroughly.

While the water is coming up to a boil, place a large skillet over medium-high heat with canola oil, about 1 tablespoon1. Toss the chicken with the grated ginger and season with some pepper. Add the chicken to the hot skillet, spread it out in an even layer and let it brown up a couple of minutes.

Shake and stir the skillet to turn the chicken pieces then add the scallions, sherry, soy sauce (or tamari), sugar and sesame oil, bring up to a bubble and simmer one minute.

Add the drained noodles to the skillet and toss to combine. To serve, transfer to serving bowls and sprinkle with some of the toasted sesame seeds.

Number of Servings: 2

Recipe submitted by SparkPeople user BLACKDOVE5.