Slow Cooker Yakisoba Noodles Recipe

Ingredients

• 1 pound (480 g) boneless and skinless chicken breasts
• salt and freshly ground black pepper, to taste
• 2 cups uncooked lo mein noodles
• 2 cups baby Bock Choy, washed and sliced
• 1 red bell pepper, cored, seeded, and thinly sliced
• 1/2 cup julienned carrots
• 2 tablespoons cornstarch plus 2 tablespoons water
• To Make the Sauce:
• 2/3 cup (160 ml)low-sodium chicken broth
• 3 tablespoons oyster sauce
• 2 tablespoons low-sodium soy sauce
• 3 teaspoons hoisin sauce
• 2 teaspoons honey
• 2 garlic cloves, peeled and minced
• 1/2 tablespoon minced fresh ginger
• 1/2 teaspoon red chili flakes
• sesame seeds, for garnish

Instructions

Grease 4-5-quart (4-5 L) slow cooker with nonstick cooking spray.

Place the chicken breasts in the greased cooker and season them with salt and black pepper.

In a medium mixing bowl, combine all sauce ingredients. Whisk well, then pour the mixture over seasoned chicken.

Cover the pot and cook on a low-heat setting for 3-4 hours, stirring once during the cooking time.

Meanwhile, cook noodles according to the package directions. Drain and set them aside.

Remove cooked chicken from the pot and transfer it to a cutting board. Cut into cubes.

Return cubed chicken to the slow cooker along with bock choy, bell peppers, and carrots. Toss well.

To thicken the sauce, in a small bowl, combine cornstarch and water. Whisk until cornstarch is completely dissolved. Stir the cornstarch mixture into the slow cooker. Cook on a high-heat setting for a further 20-30 minutes.

Stir well before serving.

Garnish with sesame seeds. Serve hot.