Chicken Yakisoba Recipe: Flavorful Stir-Fried Noodles with Veggies

Yaki soba sauce:

• 80 ml (1/3 cup) light soy sauce
• 1 tsp dark soy sauce
• ½ tsp salt
• 2 tsp sugar

Chicken yaki soba:

• 200 g (7 oz) soba noodles
• 3 tbsp neutral oil (such as avocado or sunflower)
• 2 large eggs, lightly whisked
• Pinch of salt and pepper
• 2 chicken breasts (approx 175 g / 6 oz each), sliced into thin strips
• ⅛ tsp salt
• ⅛ tsp black pepper
• ⅛ tsp white pepper
• 2 cloves garlic, peeled and minced
• 1 tsp minced ginger
• 1 red pepper, deseeded and thinly sliced
• 1 green pepper, deseeded and thinly sliced
• 1 onion, peeled and thickly sliced
• 150 g (5.3 oz) cooked prawns
• 250 g (2 1/2 cups) fresh beansprouts (mung bean sprouts)
• 4 spring onions, sliced
• 4 tbsp hoisin sauce
• 1 tbsp tomato ketchup
• ⅛ tsp chilli flakes

To Serve:

• 2 tbsp pickled ginger, sliced into thin strips
• 3 tbsp crispy onions or shallots
• ½ tsp white sesame seeds
• ½ tsp black sesame seeds

• Start by making the yaki soba sauce: combine the light soy, dark soy, salt and sugar in a small pan and bring to the boil. Reduce the heat and simmer very gently for 5 minutes, then remove from the heat and set aside to cool.
• Cook the noodles in a large pan of boiling water according to the packet instructions (usually 3–4 minutes). Drain and rinse under cold water to stop them sticking. Set aside.
• Heat 1 tbsp of the oil in a wok over high heat. Add the whisked eggs with a pinch of salt and pepper and scramble quickly with a spatula for about 1 minute. Remove the eggs and keep them warm.
• Heat the remaining 2 tbsp oil in the wok over high heat. Season the sliced chicken with ⅛ tsp salt, ⅛ tsp black pepper and ⅛ tsp white pepper. Add the chicken to the wok and cook for 2–3 minutes until sealed.
• Add the garlic, minced ginger, red and green peppers and onion. Stir-fry for 2–3 minutes until the vegetables begin to soften.
• Stir in the prawns, beansprouts, spring onions, noodles, hoisin sauce, tomato ketchup, chilli flakes and the prepared yaki soba sauce. Toss and stir-fry for 2–3 minutes until everything is piping hot.
• Add the scrambled eggs back to the wok, mix through, then divide between four plates. Top with pickled ginger, crispy onions and sesame seeds before serving.

Can I make it ahead?

Leftovers can be cooled, covered and refrigerated for the next day. Reheat in a wok or microwave until piping hot.

Ingredient swaps

• Use strips of steak instead of chicken.
• Swap chicken for tofu or oyster mushrooms for a vegetarian option.
• Add sweet chilli sauce or extra chopped chillies for more heat.

Nutritional information is approximate, per serving (recipe serves 4).