Yakisoba

RecipenKitchen Recipe 35 min · Serves 3 · Japanese

Why make it Japanese stir-fried wheat noodles with chicken, cabbage and carrot in a tangy-sweet sauce. It's a fast one-pan lunch that uses noodles and vegetables you can find in most Pakistani stores.

You’ll need

Serves 3 400 g fresh yakisoba or chow mein noodles (or 3 blocks of d… 300 g boneless chicken thigh, sliced thinly into bite-size… 3 tbsp vegetable oil, divided 250 g cabbage, cut into 3 cm pieces 1 medium carrot, cut into thin matchsticks 1 medium onion, sliced into thin half-moons 100 g button mushrooms, sliced 2 garlic cloves, finely chopped + 9 more in the full recipe

1 Step 1 of 8 Stir the soy sauce, ketchup, Worcestershire sauce, oyster sauce, sugar, water and black pepper together in a small bowl until the sugar dissolves. Set aside.

2 Step 2 of 8 Prepare all the vegetables and chicken before you start cooking, as the stir-fry moves quickly. Keep the spring onion whites separate from the greens.

3 Step 3 of 8 Boil a saucepan of water. Cook the noodles for 1–2 minutes only, loosening them with a fork, until just separated but still firm. Drain, rinse briefly under cold water and toss with 1 tbsp of the oil so they don't stick.

4 Step 4 of 8 Heat 1 tbsp oil in a large frying pan over high heat. Add the chicken in a single layer and cook, stirring now and then, until golden and cooked through with no pink inside (74°C).

5 Step 5 of 8 Push the chicken to the side, add the remaining 1 tbsp oil, then the onion, carrot, garlic and spring onion whites. Stir-fry for 2 minutes until the onion softens at the edges. The last 3 steps are in the full recipe.

Cook’s tip Undercook the noodles slightly in the water, because they finish cooking in the pan and will turn soft if boiled fully.

Yakisoba

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