Yakisoba is the Japanese fried noodles. It’s like the Chinese Chow Mein but flavored with Yakisoba sauce which is a sweeter version of Worcestershire sauce. While yakisoba is a very common dish in Japan, not many Japanese restaurants in the US serve this dish. The reason may be that the dish is mostly considered homemade and not fancy enough for the restaurant menu. However, it is precisely the ease of preparation and flexibility of the ingredients used make this a great dish to make at home. As long as you have the right sauces/noodles, this is a difficult dish to mess up. Give it a try sometime!
- 2 pack of fresh soba noodles (6 oz each pack)
- 1/2 lb chicken thigh, cut into bite-size piece
- 2 tablespoons soy sauce
- 1/2 tablespoon sugar or mirin
- 1/2 tablespoon corn starch
- 5 tablespoons of yakisoba sauce (adjust the amount to your taste)
- 1 red onion, sliced lengthwise into eighths
- 2 cloves garlic, chopped
- 1 small head cabbage, shredded (about 3 cups)
- 3 tablespoons of water
- 2 teaspoon sesame oil
- 1 tablespoon canola oil
- Aonori (seaweed powder)
- Sesame seeds
- Benishoga (shredded red pickled ginger)
- Marinated the chicken with 2 tbs of soy sauce, 1/2 tbs sugar or mirin, 1 tbs of sesame oil, 1/2 tbs of corn starch.
- In a saucepan, add oil and garlics. Stir fry chicken for 10 minute or until it’s no longer pink. Remove from pan and set aside.
- Add onion to pan and cook for 3 minutes. Stir in cabbage and carrots, cook for 2 minute. Stir in noodles, water and yakisoba sauce and cook for 3 minutes or until all vegetables are softened.
- Stir in chicken and sesame oil. Mix well.
- Top with aonori powder, sesame seeds and benishoga.