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     Title: Chicken & Lettuce Yakisoba
Categories: Poultry, Greens, Pasta, Sauces
     Yield: 2 servings

     1 sm Iceberg lettuce head
     1 cl Garlic
     4    Boned/skinned chicken thighs
     1 ts Oil
     8 oz Yakisoba noodles
   1/4 c  Water
     1 tb Soy sauce
     1 tb Sake or white grape juice,
          - or apple cider
     1 tb Oyster sauce
          Salt & pepper
     1 ts Sesame oil

 Tear lettuce leaves into 1-1/2 to 2" pieces. Mince garlic. Cut
 chicken into bite size pieces.

 In a wok or a large frying-pan, heat oil at medium high heat. Add
 garlic and chicken and stir-fry until the chicken is browned. Add
 the noodles and water in the pan, cover, and cook for 30 seconds.
 Loosen the noodles and stir. Season with soy sauce, sake, and
 oyster sauce.

 Add the lettuce and cook until the lettuce is soften. Add salt and
 pepper to taste. Add the sesame oil and remove from the heat.

 RECIPE FROM: https://www.japanesecooking101.com

 Uncle Dirty Dave's Archives

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