You can vary this Beef Yakisoba recipe with chicken or just remove the meat to enjoy a vegan version

Serves: 6

• 1 pack of spaghetti, noodles or yakisoba noodles
• 600 g breast fillet
• 2 carrots
• ½ broccoli
• 2 zucchinis
• 2 leeks
• 2 chayotes
• 1 cup shoyu sauce
• Oregano
• Butter
• Salt to taste

Cut the chicken into thin strips, dice the carrots, zucchinis and chayotes into cubes, cut the broccoli into small florets and the leeks into slices. Cook the pasta in hot boiling water and add some salt to taste. Remove when done, strain and set aside..

In a skillet or wok pan, add the onion and a spoonful of butter and sauté the onion. Add the carrots, zucchini, broccoli and chayote, sprinkle oregano and salt, add a little water, cover it and let it soften. When you can pierce the vegetable with a fork, remove from the pan and set aside.

In the same skillet, grill the chicken strips until golden brown and season with salt and any other spice of your choice.

When the chicken is ready, remove it from the fire, add all the other ingredients, and stir in the soy sauce. Stir well until the soy sauce is well integrated and serve the Beef Yakisoba in a dish.