Yakisoba

These Japanese-style street food noodles from Nic Watt make a quick and inexpensive meal
By Nic Watt
Yakisoba
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 3 cm piece ginger, peeled
  • ½ tsp Worcestershire sauce
  • ½ tsp soy sauce
  • ½ tsp tonkatsu sauce or brown sauce, (see Cook's tips)
  • 1 tbsp grapeseed or vegetable oil
  • 1 fillet chicken thighs, cut into bite size pieces
  • 1 cloves garlic, crushed
  • ½ carrots, cut into thin ribbons
  • ½ white onions, thinly sliced
  • 2-3 shiitake mushrooms, sliced
  • ½ red peppers, seeds removed, roughly chopped
  • ½ yellow peppers, seeds removed, roughly chopped
  • 125 g yakisoba noodles or other wok-ready noodles
  • handfuls shredded Chinese cabbage
  • ½ tsp pickled ginger, to serve

Tips and Suggestions

Tonkatsu sauce is a Japanese condiment made from vegetables, spices and fruit. It's available in Japanese stores or from online suppliers. If you can't find it use English-style brown sauce instead.

Method

1. Finely grate the ginger then squeeze out the juice into a small bowl and reserve the flesh. Stir the Worcestershire sauce, soy sauce and tonkatsu sauce into the ginger juice to make a sauce.

2. Heat the oil in a wok over a high heat until almost smoking then add the chicken and fry for 2-3 minutes. Stir in the garlic and reserved ginger flesh and fry for 1-2 minutes until lightly browned then add the carrot and half of the sauce and cook for 1 minute.

3. Lower the heat to medium, stir in the onion, shiitake mushrooms and red and yellow peppers and cook for 2 minutes.

4. Separate the noodles with your fingers, increase the heat to high then add the noodles to the pan with the Chinese cabbage and the remaining sauce. Fry for 1-2 minutes until the noodles are steaming hot and the sauce has reduced to a sticky glaze.

5. Serve at once, garnished with the pickled ginger.

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