Chicken Yakisoba | Japanese Street Food Noodles
5
(1)
30 min
Quick
Sezamo
Clasicul street food japonez preparat la tigaie sau wok: tăiței mie rumeniți cu fâșii fragede de pui, varză crocantă, morcov și un sos autentic dulce-acrișor și aromat.
Preparation method
Ingredient preparation
Boil the Mie noodles in boiling water according to the package instructions (approx. 3-4 minutes), then rinse them with cold water and drain well. Drizzle with half of the sesame oil to prevent them from sticking.
Cut the boneless chicken thighs into thin bite-sized strips. Shred the white cabbage thinly, cut the carrot into fine matchsticks (julienne), and slice the spring onions diagonally, separating the white parts from the green parts.
In a small bowl, prepare the Yakisoba sauce by mixing together the Worcestershire sauce, soy sauce, ketchup, and finely grated fresh ginger.
Chef's tip
For extra authenticity, you can finish by adding red pickled ginger (beni shoga) or fine seaweed flakes (aonori).
The secret to a successful Yakisoba is high heat and constant motion in the pan, so that the vegetables keep their crunchy texture without releasing water.
15 min
Quick
