Yakisoba Noodles Recipe
The tastiest Asian/Japanese noodle that has everyone salivating can actually be super easy to make if you follow this Yakisoba Noodles Recipe.
Equipment
- Bowl
Ingredients
- ½ Onion cut thin slices
- 1 Small carrot cut matchstick pieces
- 1 tbsp Water
- 1 tbsp Sugar
- 1 tbsp Soy sauce Japenese all-purpose soy sauce or light soy sauce
- 1 tbsp Tomato ketchup
- 2 tbsp Oyster sauce or vegetarian stir fry sauce
- 2 tbsp Vegetable oil or neutral flavour oil
- 2-3 Spring onions cut 2-inch pieces
- 3 Cabbage leave cut small squares
- 3 tbsp Worcestershire sauce Lea & Perrins or Bulldog
- 3-4 Shiitake mushroom Or choice of mushroom cut thin slices
- 150g Boneless chicken breast/thigh 5.5 oz cut thin slices
- 300g Yakisoba noodles 10.5 oz 2 servings, see in note
- Salt & pepper to taste
Instructions
- Pour hot water to the noodles for 1 minute, loosen the noodles gently wtih fork or chopstick anthen rain the water out. Set aside.
- Mix all the yakisoba sauce ingredients in a small bowl and set aside.
- Cut the chicken breast into thin slices. Julienne the carrot and cut the shiitake mushroom, onion into thin slices. Cut the cabbage leaves into square pieces and spring onions into 2" pieces.
- Heat the large skillet pan or wok into medium-high heat, drizzle 2 tablespoon of oil. Add the chicken pieces and stir fry for 1-2 minutes until the chicken is cooked through.
- Then add the carrot, onion and shiitake mushroom and stir fry for 1 minute.
- Then add the noodles and pour the sauce over the noodles. Stir fry for another 1-2 minutes. Add spring onions and combine all ingredients evenly.
- Make a taste test and add salt and pepper if needed.
- Transfer to serving plate and garnish with Japanese red ginger pickle.