This Chicken Yakisoba is my copycat version of the Wagamama classic noodle dish. Made with soba noodles, chicken, prawns and egg, it's ready in 20 minutes!
Start by making the yaki soba sauce. Place the yaki soba sauce ingredients into a small pan and bring to the boil.
80 ml (1/3 cup) light soy sauce, 1 tsp dark soy sauce, ½ tsp salt, 2 tsp sugar
Turn the heat down to very low and simmer very gently for 5 minutes. Turn off the heat.
Cook the noodles in a large pan of boiling water according to the pack instructions (usually 3-4 minutes). Turn off the heat, drain and run under cold water to prevent them sticking together. Put to one side.
200 g (7 oz) soba noodles
Heat 1 tbsp of the sunflower oil in a wok over a high heat.
3 tbsp sunflower oil
Add the eggs plus a pinch of salt and pepper, and cook, tossing with a spatula, until the eggs are scrambled (about 1 minute).
2 large eggs, pinch salt and pepper
Remove the eggs from the pan and place in a bowl.
Heat the remaining 2 tbsp of sunflower oil in the wok over a high heat.
Sprinkle the chicken with the salt, black pepper, and white pepper.
2 chicken breasts (approx 175g/6 oz each), 1/8 tsp salt, 1/8 tsp black pepper, 1/8 tsp white pepper
Add the chicken to the work and cook for 2-3 minutes until sealed.
Add the garlic, ginger, peppers, and onion and cook for a further 2-3 minutes, stirring often until slightly softened.
2 cloves garlic, 1 tsp minced ginger, 1 red pepper, 1 green pepper, 1 onion
Add the prawns, beansprouts, spring onions, noodles, hoisin sauce, ketchup, chilli flakes, and the yaki soba sauce you made earlier. Stir fry together, stirring often for 2-3 minutes until hot.
150 g (5.3 oz) cooked prawns, 250 g (2 1/2 cups) fresh beansprouts, 4 spring onions, 4 tbsp hoisin sauce, 1 tbsp tomato ketchup, 1/8 tsp chilli flakes
Add the cooked eggs and toss everything together.
Divide between four plates and serve topped with pickled ginger, crispy onions, and sesame seeds.
2 tbsp pickled ginger, 3 tbsp crispy onions/shallots, ½ tsp white sesame seeds, ½ tsp black sesame seeds
Notes
Can I make it ahead? Yes, any leftovers can be quickly cooled, covered and stored in the fridge until the next day. Reheat in the a wok or microwave until piping hot throughout.Ingredient swaps
Use strips of steak instead of chicken
Swap out the chicken for tofu or oyster mushrooms
Add sweet chilli sauce or chopped chillies for a spicy kick
Nutritional information is approximate, per serving (this recipe serves 4).