Yakisoba

30m
Serves 1
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Directions

  1. 1Thinly slice your chicken breast against the grain.
  2. 2Move the sliced chicken to a bowl.
  3. 3Add baking soda, soy sauce, cooking sake, a splash of cold water, salt, and black pepper to the chicken.
  4. 4Gently mix the chicken and seasonings together.
  5. 5Set the chicken aside while prepping vegetables.
  6. 6Roughly chop some cabbage.
  7. 7Finely julienne a carrot.
  8. 8Julienne half a sweet onion.
  9. 9Roughly chop some green onions and set them aside to add at the end.
  10. 10Prepare the sauce by combining shoyu, Worcestershire, oyster sauce, ketchup, and brown sugar.
  11. 11Whisk the sauce ingredients together.
  12. 12Add a generous amount of oil to a hot wok.
  13. 13Add the chicken to the wok.
  14. 14After about 40 to 60 seconds, add the prepped vegetables to the wok.
  15. 15Remove the chicken and vegetables from the wok.
  16. 16Add a little more oil to the wok.
  17. 17Lay the noodles in the wok.
  18. 18After the noodles start to get some color and crisp, loosen them up with a little bit of water.
  19. 19Add the cooked chicken and vegetables back into the wok with the noodles.
  20. 20Toss in the prepared sauce and green onions.
  21. 21Finish the dish with some shredded nori, bonito flakes, and pickled ginger.

Ingredients

  • chicken breast, thinly sliced against the grain
  • baking soda
  • soy sauce
  • cooking sake
  • 1 splash cold water
  • salt
  • black pepper
  • cabbage, roughly chopped
  • 1 carrot, finely julienned
  • 0.5 sweet onion, julienned
  • green onions, roughly chopped
  • shoyu
  • Worcestershire sauce
  • oyster sauce
  • ketchup
  • brown sugar
  • 1 generous amount oil
  • noodles
  • shredded nori
  • bonito flakes
  • pickled ginger

Equipment

bowlwokwhiskcutting board

Tips

  • Thinly slice chicken breast against the grain for tenderness.
  • Use a cutting board only for chicken.

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