Chicken yakisoba

Pork is traditional but substituting tender chicken thigh fillets makes this Japanese stir fried noodles just as satisfying.

Course Breakfast, Snack

Cuisine Japanese

Prep Time 10

Cook Time 10

Total Time 20

Servings 4 people

Author Connie Veneracion

2 tablespoons cooking oil
200 grams chicken thigh fillets cut into thin strips
1 small carrot peeled and julienned
1 bell pepper cored, deseeded and julienned
1 ½ cups thinly sliced white cabbage
12 stalks scallions (light and dark green portions separated) cut into two-inch lengths
½ teaspoon salt

Boil water in a pot and drop in the fresh noodles. Cook until just slightly chewy.
Dump the noodles in a strainer and rinse under the tap, tossing the noodles to get them cold.
Drain and set aside.

In a bowl, whisk together all the ingredients for the sauce until the sugar is fully dissolved.
Taste and adjust to get the flavor balance that you prefer.

Set the pan on the stoove over high heat and drizzle in the oil to coat the bottom.
When the oil starts to smoke, spread the chicken strips and drizzle in two tablespoons of yakisoba sauce.
Stir fry for three to four minutes.
Add the bell pepper, carrot, cabbage and scallions, sprinkle in the salt and stir fry the until the vegetables are done but still crisp.
Spread the noodles over the chicken and vegetables, drizzle in half of the yakisoba sauce, and add the dark green portion of the scallions.
Stir fry until the noodles are heated through and all the ingredients are evenly distributed.
Taste. Drizzle in more sauce, if needed, and stir fry for another half a minute.

Divide the yakisoba among four bowls, sprinkle with sesame seeds, aonori and kizami nori.
Serve immediately.