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