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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Recipe Courtesy of
Asian Food Network

Yakisoba

Yakisoba is a Japanese noodle stir-fry dish using ramen-style wheat noodles with bite-sized meat and finely chopped vegetables. It is then flavoured with yakisoba sauce, salt and pepper.
  • Easy
  • 20 min
  • 15 min
  • 10 min
  • 3 steps
  • 15 Ingredients
  • Easy
  • 3 steps
  • 15 Ingredients
  • 20 min
  • 15 min
  • 10 min

Instructions

  1. Making Yakisoba sauce

    • Mix Oyster sauce, Worcestershire sauce, ketchup, soy sauce and honey in a bowl.

    • Set aside.



  2. 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

    Fry onion, carrot and bell pepper


  3. 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.

Plate and Serve!

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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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