Season white sweet potato noodles & bake over a large lined sheet pan at 400F for 25 mins. Set aside to cool. Season sliced chicken thighs w/ seasonings. Mix well & set aside. Prepare aromatics, veggies, and combine/mix well Worcestershire sauce.
Pan fry chicken pieces over medium high heat w/ ghee or avocado oil. Cook until the edges are golden & almost cooked through. Set chicken & juice aside. Add aromatics, season w/ little salt. Saute until fragrant. Add veggies, season w/ little salt saute for a few more mins. Add 3-4 tbsp Worcestershire sauce, 1 tbsp coconut aminos, and chicken back to the skillet. Taste & adjust. Toss to combine.
Layer noodles at the bottom of a large serving bowl/tray. Ladle chicken & veggies on top. Sprinkle chopped scallions. Serve immediately.*
How to make-ahead Chicken Yakisoba Noodles:
Sauce: Make the Worcestershire sauce ahead of time. Store in airtight glass container in the fridge for upto 3 weeks.
Chicken: Slice and season chicken thighs. Store in the fridge for next day or freezer (if longer).
If you like, prepare vegetables in advance and store them in vegetable saver containers in the fridge.
Keto suggestions - swap sweet potato noodles for kelp or shirataki noodles. Follow the package instructions. Add noodles in Step 2 with the cooked chicken. Toss to combine. Alternatively use raw or lightly sauteed zucchini noodles.Baked curly fries: select white sweet potatoes for a crispier texture.To keep the sweet potato fries crispy, only combine/toss the chicken stir-fry with noodles right before serving. To pack - separate noodles from chicken vegetable stir-fry.The nutrition label is calculated without the Worcestershire Sauce.