About the Recipe
You'll find yakisoba everywhere in Japan - at home, in. restaurants, street side and at all sorts of festivals. It's a simple dish, fried quickly and topped with some powdered nori and then given a squeeze or two of brown sauce. Simple but delicious.
Ingredients
4 portions medium dried egg noodles
150g mangetout
2 boneless chicken thighs (or breasts)
240g sweetheart cabbage leaves
1 medium carrot
1 medium onion
1 red pepper
6 tbsps Bulldog sauce
pinch of salt & pepper
veg oil for frying
Preparation
slice the chicken into 2 cm / 1 inch pieces
slice the carrot lengthways and then cut into diagonal approx 1cm pieces
slice the red pepper into approx 1 cm / 1/2 inch pieces
slice the onion in approx 1 cm / 1/2 inch pieces
bring a pan of water to the boil and boil the noodles for 3 - 4minutes (or according to the packet), then drain
heat 2 tbsps of veg oil in a pan and fry the chicken for 2 minutes, then add the carrot, onion and red pepper and fry for a further 2 minutes
add the mangetout and the cabbage and cook again for 2 minutes (don't worry if your pan is full - the veg will soon cook down!)
season with the salt & pepper
add the noodles and the bulldog sauce to the pan and mix everything together for 1 - 2 minutes while still frying
serve immediately