Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs or breast, thinly sliced
  • 1 teaspoon Soy Sauce (Light) for marinade
  • 1 teaspoon Shaoxing Rice Wine for marinade
  • ¼ teaspoon White Pepper for marinade
  • 4 tablespoons (60ml) Worcestershire Sauce
  • 2 tablespoons (30ml) Ketchup
  • 1 tablespoon Oyster Sauce
  • 1 tablespoon Soy Sauce (Light) for sauce
  • 1 tablespoon Sugar (Granulated)
  • 2 tablespoons (30ml) Water or Dashi Stock
  • 14 oz (400g) Yakisoba Noodles (pre-steamed/fresh)
  • 2 tablespoons Neutral Oil (Canola, Vegetable, or Grapeseed)
  • 3 cloves Garlic, minced
  • 1 teaspoon Ginger, freshly grated
  • 1 medium Onion, thinly sliced
  • 1 large Carrot, julienned
  • 3 cups Green Cabbage, roughly chopped
  • 1 cup Bean Sprouts (optional)
  • 1 teaspoon Toasted Sesame Oil
  • Aonori (Dried Green Seaweed Flakes), for sprinkling
  • Beni Shoga (Pickled Red Ginger), for serving (optional)

Instructions:

  1. Marinate the sliced chicken for at least 10 minutes with 1 tsp soy sauce, rice wine, and white pepper. Whisk together all Yakisoba Sauce ingredients (Worcestershire, ketchup, oyster sauce, 1 tbsp soy sauce, sugar, and water/dashi) in a small bowl; set aside. Prep all vegetables.
  2. Heat the wok over high heat until smoking hot. Add half the oil, then the marinated chicken. Stir-fry quickly until just cooked through and lightly browned (about 2-3 minutes). Remove chicken from the wok and set aside.
  3. Add the remaining oil to the hot wok. Add garlic and ginger, stir-fry for 15 seconds until fragrant. Add the sliced onion and carrots. Stir-fry vigorously for 2 minutes until they begin to soften slightly.
  4. Add the chopped cabbage. Continue to stir-fry on high heat until the cabbage wilts but still retains a good bite (about 3 minutes).
  5. Add the pre-cooked noodles and the cooked chicken back into the wok. Toss everything together well to combine and gently separate the noodles.
  6. Pour the prepared Yakisoba sauce evenly over the noodles and vegetables. Toss continuously and rapidly for 2-3 minutes, allowing the sauce to coat every strand and caramelise slightly against the hot metal of the wok.
  7. Stir in the bean sprouts (if using) and the sesame oil during the last 30 seconds of cooking. Cook just until the sprouts are warmed through.
  8. Transfer immediately to serving bowls. Finish with a generous dusting of Aonori and a small side of Beni Shoga, if desired.