Servings : Serves 3-4
Yakisoba is a delicious noodle stir-fry dish that is popularly sold as a street food in Japan. It consists of noodles combined with some form of meat/chicken/seafood and vegetables, which are then all seasoned with a sweet and savoury sauce.
Ingredients for the Sauce
- 1/4 cup light soy sauce
- 2 tbsp tomato sauce or ketchup
- 2 tbsp worcestershire sauce
- 1 tsp red chilli flakes
- 1/2 tsp black pepper powder
- 1 tbsp sugar or honey
Ingredients for the Yakisoba
- 2 packets noodles (you can use something like Indomie)
- 2-3 tbsp oil
- 2 pieces boneless chicken thighs, cut into small chunks or slices (you can use very thinly sliced steak or even prawns or sliced sausages)
- 1 large onion, thinly sliced
- 1 heaped cup cabbage, sliced
- 1 carrot, shredded or very thinly sliced
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1-2 spring onions, finely chopped (separate the whites from the green)
Prepare the Sauce by mixing all the sauce ingredients together and set aside.
Heat 2 tbsp of oil in a wok and then add the meat of your choice. Brown on both sides over high heat until cooked through, and then remove the meat/chicken pieces onto a plate or bowl. Set aside.
In the same wok, add another drizzle of oil, and then add the sliced onions plus the whites of the spring onions. Sauté for a few minutes and then add the carrot slices as they take the longest to cook among the veggies. Stir fry them over medium heat for a few minutes until they begin to slightly soften.
Then add the ginger and garlic paste plus the sliced cabbage. Stir fry over high heat until the cabbage slices begin to soften and then pour this vegetable mixture on the plate which has the cooked meat/chicken.
In the same now empty wok, add some water and boil the noodles, then drain once cooked. I normally omit/discard the seasoning packets as we shall be using our own sauce to season the dish.
Add the meat and veg mixture back into the wok with the noodles and pour over the prepared sauce. Stir fry over high heat for a minute or two just until all the flavours are well combined and the sauce is absorbed into all the ingredients.
Garnish with the greens from the spring onions.