Chicken yakisoba
A Japanese stir fry with Chinese-style noodles (chuuka men), chicken and vegetables flavored with Worcestershire sauce, ketchup, oyster sauce, soy sauce and sugar.
Servings 4 people
Ingredients
- 300 grams fresh Chinese-style noodles (chuuka men) (10.5 oz)
Yakisoba sauce
- ¼ cup Worcestershire sauce (Japanese Bulldog brand is recommended)
- ¼ cup ketchup
- ¼ cup oyster sauce
- 2 tablespoons Japanese soy sauce
- 1½ tablespoons sugar
Stir fry
- 2 tablespoons cooking oil
- 200 grams chicken thigh fillets (7 oz) cut into thin strips
- 1 small carrot peeled and julienned
- 1 bell pepper cored, deseeded and julienned
- 1½ cups thinly sliced white cabbage
- 12 stalks scallions (light and dark green portions separated) cut into two-inch lengths
- ½ teaspoon salt
To garnish
- toasted sesame seeds
- aonori (available in Japanese groceries)
- kizami nori (also available in Japanese groceries)
Instructions
Cook the noodles
- Boil water in a pot and drop in the fresh noodles. Cook until just slightly chewy.
- Dump the noodles in a strainer and rinse under the tap, tossing the noodles to get them cold.
- Drain and set aside.
Mix the yakisoba sauce
- In a bowl, whisk together all the ingredients for the sauce until the sugar is fully dissolved.
- Taste and adjust to get the flavor balance that you prefer.
Stir fry
- Set the pan on the stoove over high heat and drizzle in the oil to coat the bottom.
- When the oil starts to smoke, spread the chicken strips and drizzle in two tablespoons of yakisoba sauce.
- Stir fry for three to four minutes.
- Add the bell pepper, carrot, cabbage and scallions, sprinkle in the salt and stir fry the until the vegetables are done but still crisp.
- Spread the noodles over the chicken and vegetables, drizzle in half of the yakisoba sauce, and add the dark green portion of the scallions.
- Stir fry until the noodles are heated through and all the ingredients are evenly distributed.
- Taste. Drizzle in more sauce, if needed, and stir fry for another half a minute.
Serve your chicken yakisoba
- Divide the yakisoba among four bowls, sprinkle with sesame seeds, aonori and kizami nori.
- Serve immediately.
