Yakisoba are Japanese stir-fried wheat noodles with vegetables and a sweet-savoury sauce. Precooked yakisoba noodles make this a fast 15-minute pan meal.
Ingredients
- 600 g precooked yakisoba or Chinese wheat noodles
- 300 g chicken, pork or firm tofu, thinly sliced
- 250 g white cabbage, roughly chopped
- 1 carrot, cut into thin strips
- 1 onion, sliced
- 2 spring onions, sliced
- 2 tbsp neutral oil
- Sauce: 3 tbsp Worcestershire sauce, 2 tbsp oyster sauce, 1 tbsp ketchup, 1 tbsp soy sauce, 1 tsp sugar
- Optional pickled ginger and aonori
Method
- Mix the sauce and loosen the noodlesMix sauce ingredients. Loosen noodles according to the packet; warm vacuum-packed noodles briefly with water if needed.
- Brown the chicken or tofuHeat 1 tbsp oil in a large pan. Brown the chicken or tofu, cook chicken completely, then remove.
- Stir-fry the vegetablesAdd remaining oil. Fry onion and carrot for 2 minutes, then cabbage for another 2–3 minutes.
- Add the noodles and sauceAdd noodles and the chicken or tofu back to the pan. Pour over sauce and toss over high heat for 2–3 minutes until evenly coated and hot.
- Season and serveServe with spring onion and optional ginger and aonori.
Tips and variations
- Do not overcrowd the pan; cook in two batches if necessary.
- For a vegetarian version, use tofu and vegetarian oyster sauce.
- Despite the name, yakisoba traditionally uses wheat noodles, not buckwheat soba.
