Here is another recipe I found on All Recipes; I made a few tweaks to the original recipe and now I love it! At times when I have the whole family at home -- two hungry sons included -- I use a whole chicken in place of the two chicken breasts.
Chicken Yakisoba(serves 4-5)
2 tablespoons MCT oil
1 tablespoon toasted sesame oil
2 chicken breast halves, cut into small pieces
1 tablespoon minced garlic, or 6 cloves of minced garlic
2 tablespoons Asian chili paste
½ cup low sodium soy sauce or tamari
1 tablespoon MCT oil
1 bag (16 ounces) coleslaw mix (shredded cabbage and carrots)
1 small yellow onion, halved and thinly sliced
2 large carrots, peeled and cut into thin matchsticks
8 ounces Asian noodles (I've used LoMein and Udon)
Heat two tablespoons MCT oil and sesame oil in a large wok over medium-high heat. Cook and stir chicken and garlic in hot oil for one minute. Add chile paste to the chicken mixture; cook and stir for 4-5 minutes. Add soy sauce/tamari and simmer for two minutes or until no pink remains in center of chicken. Pour chicken and sauce into a bowl; set aside.
Heat one tablespoon MCT oil in the wok over medium-high heat. Add coleslaw mix, onion and carrots; cook and stir until cabbage is wilted, about 3-4 minutes. Turn off the heat and leave the wok on the burner. Meanwhile, in a separate saucepan, cook the Asian noodles according to package directions; drain the noodles (do not rinse!) and then add them to the vegetable mixture in the wok. Add the chicken and its juices. Stir to combine. If needed, turn on the heat again briefly to warm the entire dish. I want to avoid overcooking the noodles and so I don't heat the entire dish again even if the chicken has cooled a bit.
Note: sometimes I have added other vegetables at the same time as the cabbage, carrots and onion. Some additions I like are snap peas and small broccoli florets.