Yaki Soba or Japanese fried noodle stir-fry, a quick and easy meal that can be made in 10-15 minutes depending on how fast your chopping skills are. Soba is buckwheat noodles but in Yaki Soba it is made from Chinese noodles made out of wheat flour.
It is usually fried up with a range of ingredients, including a choice of protein be it beef, chicken, pork or seafood, with cabbage, carrots and spring onions. All bound together with a sweet, savoury, umami flavoured sauce, making for a quick comforting lunch or dinner.
It is a widely popular street food around Japan, gaining popularity after World War II and slowly becoming a house hold staple and making its mark into my lunches around Japan and the world.
400g Boneless Chicken
Yaki Soba Noodles
1 Large Carrot
1/2 White Onion
2 Sliced Spring Onion
Closed Cup Mushrooms
4th Light Soy Sauce
4th Oyster Sauce
First things first, time to chop chop your boneless chicken into bite size pieces of your choice.
Peel and chop your carrots into 1 inch batons/sticks and set them aside.
Wash and roughly chop up your cabbage.
Wash and slice up your mushrooms.
Last of the Chopy Chopy, peel and thinly slice 1/2 and onion and chop 2 spring onions into 1 inch chunks.
Open up your yaki soba and place them in a sieve. Pour some boiling hot water over them to help them separate, making it easier to cook.
In a wok, add in some oil and heat it up to high heat. Once hot add in your onions and your chicken.
Once your chicken is almost done, add in your carrots, cabbage, mushroom and spring onions and let them cook for 4-6 minutes.
Add in your yaki soba noodles, 4tb of light soy sauce, 4tb of oyster sauce, 4tb of ketchup and a good sprinkling of pepper. Give it a good mix and taste for seasoning, you may need to add extra oyster sauce, salt, pepper to your taste.