Yakisoba Soy Chicken Egg Noodles

Name: Yakisoba Soy Chicken Egg Noodles
Cook time: 10 min
Total time: 10 min
Yield: Serves — 1
Cuisine: Japan
Ingredients: 2 skinned, boned chicken thighs, sliced; 3 tablespoons Worcestershire sauce; ⅓ cup ketchup; 2/3 cup Chinese cabbage, shredded; ½ cup bean sprouts; 2 tablespoons rice bran oil; 2 pinches red ginger pickle; freshly cracked black pepper; 1 pinch ao nori (shredded seaweed); 2 teaspoons Dijon mustard; 100 g packet egg noodles; ½ white onion, finely sliced; 1 tablespoon soy sauce

Preparation info

Serves —
1

Difficulty
Medium
Ready in
10 min

Appears in

Masu

By Nic Watt

Published 2016

About

When I was living in Japan I went on a road trip with my friends to Mount Fuji. We found a small park at the base of the mountain where all the locals were picnicking. We fired up our little barbecue with a hot plate and cooked this for the six of us – this dish will always take me straight back to that day.

Ingredients

Yakisoba Sauce

⅓ cup ketchup
3 tablespoons Worcestershire sauce
1

Asia
Japan
Main course
Pasta

Method

Prepare the sauce by whisking together the ketchup, Worcestershire and soy sauces, mustard and pepper in a small bowl.

Heat the rice bran oil in a wok over a high heat, add the sliced chicken thighs and cook until nicely coloured. Remove the chicken and set aside.

Now add the cabbage, bean sprouts and onion to the wok, and cook until just beginning to brown. Add more oil as need