- Serves: 1
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- 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.
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.
Rate This Recipe