Chicken Yaki Spaghetti (ยากิสปาเก็ตตี้ไก่)

1.Cook pasta in a pot of salted boiling water until al dente. Strain and rinse through cold water. Set pasta aside to drain.

2.Toss chicken with sake and soy sauce then set aside.

3.Cut chicken skin into small pieces and season with salt. Add chicken skin into a small saucepan. Stir and cook over low heat until fat is rendered, and chicken skin becomes crispy. Set chicken skin aside to drain.

4.Heat the pan until smoking hot. Toss spaghetti with a teaspoon of oil and sear pasta in the pan until lightly charred and brown. Set pasta aside.

5.In the same pan, add chicken and the remaining oil. Stir and toss until chicken is cooked through. Add carrot, onion, and cabbage. Stir and toss until vegetables are cooked.

6.Add pasta and yakisoba sauce into the pan. Stir and toss until pasta is thoroughly coated.

7.Add pasta into a serving plate. Garnish with crispy chicken skin, sliced Japanese spring onion, aonori seaweed, and beni shoga.