Chicken Yakisoba

By Culiora

Tender chicken thigh strips, crisp cabbage, and chewy steamed yakisoba noodles tossed in a rich, tangy-sweet savoury sauce. A Japanese street-food and teppanyaki staple, it cooks in minutes over high heat for maximum flavour.

• Servings: 4
• Prep time: 15 min
• Cook time: 15 min
• Total time: 30 min

Ingredients

• 3 tbsp Worcestershire sauce
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp ketchup
• 2 tsp granulated sugar
• 450 g steamed yakisoba noodles (mushimen)
• 350 g boneless, skinless chicken thighs, cut into bite-sized strips
• 1/4 tsp black pepper
• 1/4 tsp fine salt
• 2 tbsp neutral cooking oil
• 1/2 pcs yellow onion, thinly sliced
• 1 pcs medium carrot, cut into matchsticks
• 200 g green cabbage, chopped into bite-sized squares
• 2 pcs spring onions, sliced into 4 cm batons
• 50 ml water
• 1 tbsp aonori (green dried seaweed flakes)
• 2 tbsp beni shoga (red pickled ginger)

Instructions

1. Whisk together the Worcestershire sauce, oyster sauce, soy sauce, ketchup, and sugar in a small bowl until the sugar dissolves. Set aside.
2. Rinse the yakisoba noodles under hot tap water for 15-20 seconds in a colander, gently loosening the strands with your fingers, then drain well.
3. Season the chicken strips with the salt and black pepper. Heat 1 tablespoon of neutral oil in a large wok or wide non-stick skillet over high heat.
4. Add the chicken to the hot pan in a single layer and sear without moving for 2 minutes until lightly browned. Stir-fry for another 1-2 minutes until cooked through, then transfer the chicken to a plate.
5. Add the remaining 1 tablespoon of oil to the pan over medium-high heat. Add the sliced onion and carrot matchsticks, stir-frying for 2 minutes until slightly softened.
6. Toss in the cabbage and cook for 1-2 minutes until tender-crisp. Add the spring onions and return the cooked chicken along with any accumulated juices to the pan.
7. Spread the noodles on top of the meat and vegetables, pour in the 50 ml of water, and cover with a lid for 1 minute to allow the steam to soften the noodles completely.
8. Remove the lid, pour the sauce evenly over the noodles, and toss vigorously over high heat for 1-2 minutes until the sauce glazes every strand and the excess moisture evaporates.
9. Divide among plates and garnish immediately with a sprinkle of aonori and a mound of beni shoga on the side.