15-Minute Easy Yakisoba ( Stir Fried Japanese Noodles )
Perfect combination of Japanese noodles, tender meat slices, colourful crisp vegetables and homemade yakisoba sauce.
Servings: 2
Calories: 833kcal
Ingredients
- 150 g Boneless chicken breast/thigh (5.5 oz) cut thin slices
- 300 g Yakisoba noodles (10.5 oz) 2 servings, see in note
- ½ Onion cut thin slices
- 1 Small carrot cut matchstick pieces
- 3 Cabbage leave cut small squares
- 3-4 Shiitake mushroom Or choice of mushroom, cut thin slices
- 2-3 Spring onions cut 2-inch pieces
- 2 tbsp Vegetable oil or neutral flavour oil
- Salt & pepper to taste
Yakisoba Sauce
- 3 tbsp Worcestershire sauce Lea & Perrins or Bulldog ( See in note )
- 2 tbsp Oyster sauce or vegetarian stir fry sauce
- 1 tbsp Soy sauce Japenese all-purpose soy sauce or light soy sauce
- 1 tbsp Tomato ketchup
- 1 tbsp Sugar
- 1 tbsp Water
To Serve
- Japanese red ginger pickle optional
Instructions
- First of all, 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. Serve immediately!
Notes
- Protein - You can add your choice of chicken, beef, pork, prawns/shrimp, squid/calamari, etc.
- What type of noodles to use? I used pre-cooked yakisoba noodles. It comes in sealed vacuum packets and is ready to add to the stir fry. But suggest loosening the noodles in hot water for 1-2 minutes. If you use fresh or frozen noodles, prepare by the packet instructions.
- Yakisoba noodle substitute - You can add any wheat noodles, ramen noodles, or even good-to-go with egg noodles.
- Worcestershire sauce - Add Lea & Perrins or Japanese Bulldog brand Worcestershire sauce.
- Mushroom - Shiitake mushroom is ideal for this recipe, if you cannot find it you can add your choice of mushroom. If you use dried shiitake mushrooms, soak them in the hot water for 15 minutes then, squeeze the water out before cutting.
- Salt & Pepper - I don't usually add extra salt as stir fry sauces already contain salt content. You can make a taste test just right before finishing and add more salt and pepper if needed.
- Spicy Yakisoba - Add a dash of chilli oil or Japanese shichimi togarashi for a kick of heat.
- Can you freeze or reheat it? Yakisoba tastes best when freshly cooked and do not recommend freezing. You can keep it in the fridge in an air-tight container for a couple of days. Reheat it in the microwave or over the stovetop until piping hot.
Nutrition
Calories: 833kcal | Carbohydrates: 117g | Protein: 34g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 4544mg | Potassium: 1037mg | Fiber: 5g | Sugar: 15g | Vitamin A: 353IU | Vitamin C: 21mg | Calcium: 131mg | Iron: 8mg
