Yakisoba is a stir fried noodle dish in Japan, similar to the Mee Goreng of Malaysia, Pancit Canton of Philippines and Chow Mein of China. The name Yakisoba means “fried noodles” and is a popular dish during festivals in Japan but like the other noodles it had originated in China. These noodle dishes may look similar to each other because of its origin but with years of it being localized in each country, it developed its own unique flavour that’s why this noodle dish is a bit sweet and hot compared to the others.
Like any other noodle dish it is prepared by stir frying vegetables like cabbage and carrots, bite size pieces of chicken or pork and uses soba noodles or any ramen-style noodles. It is enjoyed as a mains, side dish or even a placed in a hot dog bun similar to pancit in pandesal in Philippines.
- 350 g soba noodles
- 350 g chicken breast fillet, sliced
- ⅓ medium head cabbage, chopped
- 1 carrot, finely julliened
- 4 cloves garlic, minced
- 1 tbsp sesame oil
- 2 tbsp chilli paste
- 1 tbsp brown sugar
- 1 tsp chilli flakes
- 3 tbsp mirin
- 1 tbsp dark soy sauce
- 3 tbsp soy sauce
- 2 tbsp canola oil
- chopped spring onions
- toasted sesame seeds
- Cook soba noodles half the time according to packet instructions, drain then set aside.
- In a wok add sesame oil, canola oil, garlic and chilli flakes then saute.
- Add chicken and stir fry until chicken brown and cooked. Using a slotted spoon remove chicken from wok then set aside.
- Add cabbage and carrots then stir fry for 2 minutes, remove from wok then set it aside.
- Add the soba noodles, regular and dark soy sauce, mirin, brown sugar and chilli paste, stir fry for a minute.
- Add the vegetables and chicken back, stir fry for 1 more minute.
- Place on plate, sprinkle toasted sesame seeds and chopped spring onions on top then serve.