Yakisoba Noodles-style Japanese stir-fried noodles

Ingredients

Sauce

• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp ketchup
• 1 tsp sugar

Stir-fry

• 400 g fresh yakisoba noodles (or ramen)
• 2 chicken thighs, sliced
• ½ small white cabbage, shredded
• 1 carrot, julienned
• 1 onion, sliced
• 2 garlic cloves, crushed
• 1 inch ginger, grated
• 2 tbsp vegetable oil
• Salt and pepper

To garnish (optional)

• Aonori (seaweed powder)
• Bonito flakes
• Pickled red ginger

Method

1. Sauce. Mix all sauce ingredients in a small bowl.
2. Chicken. Heat 1 tbsp oil in a wok over high heat. Stir-fry chicken 3 minutes until cooked. Remove.
3. Veg. Add remaining oil. Stir-fry garlic, ginger, onion, carrot, cabbage 3 minutes until just wilted.
4. Noodles. Add noodles to the wok. Stir-fry 2 minutes.
5. Combine. Return chicken to wok. Pour sauce over. Toss for 2 minutes until everything is coated and hot.
6. Serve. Top with aonori, bonito flakes, pickled ginger if using.

Tips

• Stir-fry sauce: Worcestershire + soy + oyster + ketchup. Sounds weird but works.
• Hot pan. Cook vegetables first, then noodles, then sauce.
• Top with aonori (seaweed powder) and bonito flakes if you can find them.