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 sauce ingredients. Loosen noodles according to the packet; warm vacuum-packed noodles briefly with water if needed.
- Heat 1 tbsp oil in a large pan. Brown the chicken or tofu, cook chicken completely, then remove.
- Add remaining oil. Fry onion and carrot for 2 minutes, then cabbage for another 2–3 minutes.
- Add 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.
- Serve 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.
