About this recipe:Yakisoba is a Japanese stir fry noodle dish similar to a Chinese chow mein. This is an easy way to bring Japanese flavours into your own kitchen without any hard-to-find ingredients. Quick and easy, this makes a great midweek dish!
2 tablespoons rapeseed oil
1 tablespoon sesame oil
2 skinless chicken breast fillets, cut into bite-size pieces
2 cloves garlic, minced
2 tablespoons chilli paste
120ml soy sauce
1 tablespoon rapeseed oil
1/2 medium cabbage, thinly sliced
1 onion, sliced
2 carrots, julienned
1 tablespoon salt
900g cooked yakisoba noodles or straight-to-wok noodles
2 tablespoons pickled ginger, or to taste (optional)
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Method Prep:20min › Cook:15min › Ready in:35min
Heat 2 tablespoons rapeseed oil and sesame oil in a large frying pan or wok over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chilli paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
Heat 1 tablespoon rapeseed oil in the same pan or wok over medium-high heat; cook and stir cabbage, onion, carrots and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink in the centre, 3 to 4 minutes. Garnish with pickled ginger, if desired.
Choose a Japanese or even Chinese-style chilli paste for this recipe. If in doubt, simply add chopped fresh red chilli or even chilli flakes.
When looking in larger supermarkets, choose wheat-based straight-to-wok noodles for this recipe, just as you would for a Chinese chow mein. Yakisoba is a Japanese dish that can be traced back to China.