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Japanese Yakisoba Pan with Chicken | Street Food Classic
(0)
30 min
Quick
Gurkerl Küche
Der legendäre japanische Streetfood-Klassiker: Fluffige Brötchen gefüllt mit saftigem Hendl, knackigem Gemüse und würzig glasierten Yakisoba-Nudeln. Vollendet mit feiner Mayonnaise und Sesam – ein echtes Soulfood für den Herbst!
Ingredients
Preparation method
Preparation
Cook the mie noodles in boiling salted water according to the package instructions until al dente, rinse with cold water, and drain well. Preheat the oven to 160 °C top/bottom heat.
Pat the boneless chicken thighs dry and cut them into bite-sized, thin strips. Cut the white cabbage into fine strips, peel the carrot and grate it or cut it into thin matchsticks. Wash the spring onions and slice into thin rings.
For the yakisoba sauce, stir the soy sauce and Worcestershire sauce together in a small bowl until smooth.
Chef's tip
For the typical Japanese street food flavor, you can spread a very thin layer of butter or mayonnaise inside the buns before filling.
Pickled red ginger (Beni Shoga) as a topping gives the yakisoba pan a refreshing, tangy acidity.
45 min
Quick
