Chicken Yakisoba

In a medium bowl, mix together soy sauce, water, sugar, 2 tablespoons sesame oil, garlic and ginger. Place the chicken in a plastic bag and add 6 tablespoons of the soy sauce mixture.

Close bag and marinate in the refrigerator for 24 hours. Reserve remaining soy sauce mixture for cooking the noodles.

The next day, remove the noodles from the packages and gently separate. Reserve seasoning packets for another use or discard.

In a large skillet or wok over high heat, heat 2 tablespoons sesame oil. Add carrot and onion; saute until almost brown. Reduce heat to medium and add noodles. Stir-fry 3 to 4 minutes or until the noodles begin to stick to the pan. Add the reserve soy sauce mixture and stir-fry for 1 to 2 minutes longer.

Meanwhile, drain chicken breasts and discard marinade. In a separate skillet, heat remaining 2 tablespoons of sesame oil. Saute the chicken 3 to 4 minutes per side or until just cooked through.

Cut cooked breast into julienne strips. Divide the noodles evenly among individual bowls and fan the chicken breast over the top.

Garnish with sesame seed and green onions. Serve in large bowls.