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Chicken yakisoba noodles recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Effortless Japanese noodle dish made with a quick stir-fry veggie mix.
Ingredients:
  • 100ml Worcestershire sauce
  • 48.80 gm oyster sauce
  • 41.60 gm tomato sauce
  • 15.90 gm soy sauce
  • 21.60 gm honey
  • 3 x 150g pkt shelf-fresh ramen noodles
  • 36.80 gm vegetable oil
  • 700g chicken thigh fillets, trimmed
  • 400g fresh stir-fry vegetable mix
  • 1 green shallot, thinly sliced diagonally
  • 6.00 gm sesame seeds, toasted
  • 20.00 ml drained pickled ginger (optional)
Instructions:
  • Combine Worcestershire sauce, oyster sauce, tomato sauce, soy sauce, honey, and 2 tablespoons of water in a small bowl. Whisk until well combined, then season with pepper to taste.
  • Prepare the noodles according to the package instructions. Heat half of the oil in a wok or large frying pan over high heat. Cook the chicken for 4 minutes on each side or until fully cooked. Add 2 tablespoonfuls of the sauce mixture and stir for 1 minute until well coated. Transfer the chicken to a chopping board and slice it.
  • Prepare the wok for stir-frying by wiping it clean. Heat the remaining oil in the wok over high heat. Stir-fry the vegetable mix for 3 minutes or until just tender, adding 2 tablespoons of water halfway through the cooking process. Add the noodles and the remaining sauce mixture, bring it to a simmer. Cook while stirring for 1-2 minutes or until the sauce thickens. Serve in bowls and top with chicken, shallot, sesame, and ginger, if desired.

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