Hibachi Chicken Noodles with Yum Yum Sauce

1. 1

   In a small bowl, whisk together the mayonnaise, Sriracha, ketchup, rice vinegar, sugar, garlic powder, and salt for the Yum Yum Sauce until smooth and well combined. Cover and refrigerate until ready to use.

2. 2

   In a bowl, whisk together the soy sauce, brown sugar, sesame oil, water, and garlic; set aside.

3. 3

   Bring a large saucepan of water to a boil over medium-high heat. Add the yakisoba noodles and cook for 1 minute. Drain and set aside to cool slightly.

4. 4

   Heat the oil in a wok or large skillet over medium-high heat. Add the broccoli and cook until softened and lightly browned, 3 to 4 minutes. Remove from the wok with a slotted spoon and set aside.

5. 5

   Add the butter to the wok. When melted, add the chicken in a single layer, working in two batches if needed. Cook until lightly browned on all sides and cooked through (an instant-read thermometer in the thickest part should read at least 165 degrees F (74 degrees C)), about 5 minutes per batch.

6. 6

   Pour in the soy sauce mixture. Bring it to a simmer, and cook until the sauce slightly thickens, about 5 minutes.

7. 7

   Add the broccoli and noodles to the wok. Toss until everything is evenly coated with the sauce and heated through.

8. 8

   Garnish with green onions and sesame seeds. Serve with the Yum Yum Sauce. Recipe developed by Barrett Heald

• Calories 723.55 kcal High
• Protein 41.37 g Good Source
• Carbs 40.79 g Moderate
• Total Fat 43.55 g High
• Saturated Fat 11.66 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 106.44 mg High
• Sodium 2390.85 mg High
• Fiber 3.84 g Moderate
• Sugar 16.21 g High
• Added Sugar 0.29 g Low Source
• Calcium 58.42 mg Low Source
• Iron 3.09 mg Moderate
• Potassium 178.49 mg Low Source
• Vitamin A 131.05 mcg_rae Moderate
• Vitamin C 5.31 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame