Japanese Chicken Yakisoba | Savory Street Food Noodles

Cook the mie noodles in boiling water according to the package instructions until al dente (approx. 3–4 minutes), drain, rinse with cold water, and toss with a few drops of sesame oil so they do not stick together.

Cut the fresh white cabbage into bite-sized pieces or strips. Peel the carrots and cut them into thin matchsticks (julienne). Wash the spring onions, thinly slice the white parts, and set the green parts aside cut diagonally for garnish. Cut the nori sheets into wafer-thin strips using kitchen scissors.

Pat the chicken thighs dry and cut into approx. 2–3 cm pieces. In a small bowl, stir together the yakisoba sauce: mix the Worcestershire sauce, soy sauce, tomato ketchup, oyster sauce, and cane sugar until smooth and the sugar crystals have dissolved.