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Japanese Yakisoba with Chicken | Street Food Classic
(0)
30 min
Quick
Gurkerl Küche
Knusprig gebratenes Hühnerfleisch, knackiges Gemüse und würzige Mie-Nudeln in einer pikant-süßen Yakisoba-Sauce – direkt aus der japanischen Streetfood-Küche frisch auf deinen Teller!
Ingredients
Preparation method
Preparation
Cut the boneless chicken thighs into bite-sized strips. Clean the white cabbage and cut it into thin strips. Peel the carrots and cut them into thin matchsticks. Wash the spring onions and slice them diagonally into rings, setting aside the dark green parts for garnish. Finely chop the garlic and ginger.
For the classic Yakisoba sauce, mix the soy sauce, Worcestershire sauce, oyster sauce, and cane sugar in a small bowl until the sugar has completely dissolved.
Bring a pot of plenty of water to a boil. Add the mie noodles, turn off the heat, and let the noodles steep for about 3–4 minutes until they easily separate. Then drain, rinse briefly with cold water, and drain well.
Chef's tip
Tip for even more street food flair: Add some pickled ginger (Beni Shoga) or Japanese mayonnaise over the finished Yakisoba to taste.
Oven alternative: If the dish needs to be kept warm, simply keep the finished noodles warm in a heatproof dish in the oven at 60 °C top/bottom heat until serving.
45 min
Under an hour
