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Ingredients
- Serves 1 person
150 g chicken (skin removed & thinly sliced to bite size)
30 g onion (sliced thinly)
30 g small carrot (julienned)
30 g bell pepper (thinly slived)
60 g cabbage cut into 2" squares
30 g beansprouts (washed & drained)
20 g (2 stalks) spring onion
20 g oil
180 g yakisoba noodles
peppe (to taste)
yakisoba sauce:
30 g oyster sauce
40 g worcestershire sauce
20 g ketchup
10 g soy sauce
10 g honey
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Instructions
-
Making Yakisoba sauce
Mix Oyster sauce, Worcestershire sauce, ketchup, soy sauce and honey in a bowl.
Set aside.
-
Fry onion, carrot and bell pepper
In a large frying pan, add oil and heat at medium high heat. Cook meat first until browned.
Add onion, carrot and bell pepper.
Combine and cook for about 1-2 minutes
-
Add vegetables
- Then add cabbage and spring onions cook until soften. Once water seeps out, add beansprouts.
- Loosen the ramen with hands, add and stir them under the vegetables and lower heat. Cook for about 2 mins or until noodles are cooked.
- When noodles get loose and soft, keep stirring to mix with vegetables, then add yakisoba sauce and coat well for a couple of minutes. Season with pepper to taste
| To have a more authentic taste, you can add Japanese red pickled ginger and fry together with the vegetables
Plate and Serve!
Serve when hot.
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Ingredients
- Serves 1 person
-
150 g chicken (skin removed & thinly sliced to bite size)
-
30 g onion (sliced thinly)
-
30 g small carrot (julienned)
-
30 g bell pepper (thinly slived)
-
60 g cabbage cut into 2" squares
-
30 g beansprouts (washed & drained)
-
20 g (2 stalks) spring onion
-
20 g oil
-
180 g yakisoba noodles
-
peppe (to taste)
-
yakisoba sauce:
30 g oyster sauce
-
40 g worcestershire sauce
-
20 g ketchup
-
10 g soy sauce
-
10 g honey
Nutrition
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