Yaki Soba

by Wagamama
Star 4.1
    15m prep time
    30m total time
    Easy level
    18 ingredients
Yaki Soba recipe by Wagamama

Stir-fried chicken and prawns with soba noodles and pickled ginger - This dish has become known as yaki soba even though, traditionally, it doesn’t use soba noodles. You can use ramen instead if you prefer, as we do in the restaurants. A wok with one long handle is easier to toss, and that is what’s so crucial to stir-frying because it keeps the ingredients moving constantly around the pan. The flicking of the wrist is almost impossible with two handles, but then some people prefer to stir, and there is nothing wrong with that.

Method

Based on 2 servings, adjust as needed.

Step 1

Cook the soba noodles in a large pan of boiling water for 2–3 minutes until just tender. Drain and refresh under cold running water.

Step 2

Make the Yaki Soba sauce - simmer the ketchup, rice vinegar, sugar, soy sauce, and tamarind paste in a small saucepan, stirring until the sugar dissolves; taste and adjust with extra vinegar (tart), tamarind (sour), or sugar (sweet) for balance.

Step 3

Put the yaki soba sauce, the onion, spring onion, beansprouts and prawns in a large bowl and mix in the cooked noodles.

Step 4

Heat a wok over a medium heat for 1–2 minutes or until completely hot and almost smoking, and add the vegetable oil. Add the eggs, stir well and cook until scrambled. Shift the eggs to one side before adding the chicken, red and green peppers. Stir fry for 3 minutes or until the chicken is cooked.

Step 5

Add the noodles and vegetables to the wok and stir fry quickly for 3 minutes until warmed through. Serve with the pickled ginger, shallots and sesame seeds.
  • Ingredients
  • Based on 2 servings
  • 110g Soba Noodles
    110g Soba Noodles 1 x Yutaka Soba Noodles 250g
  • 2 tbsp Caster Sugar
    2 tbsp Caster Sugar 1 x Sainsbury's White Caster Sugar 500g
  • 1 Onion, peeled and cut into half-moon slices
    1 Onion, peeled and cut into half-moon slices 1 x Sainsbury's Onions Loose
  • 150g Cooked Peeled Prawns
    150g Cooked Peeled Prawns 1 x Sainsbury's Large King Prawns ASC, Taste the Difference 150g
  • 1 Chicken Breast, cut into strips
    1 Chicken Breast, cut into strips 1 x Sainsbury's 320g British Fresh Skinless & Boneless Chicken Breast Fillets
  • 1 tbsp Ketchup
    1 tbsp Ketchup 1 x Sainsbury's Tomato Ketchup Sauce 680g
  • 2 tbsp Pickled Ginger
    2 tbsp Pickled Ginger 1 x Yutaka Sushi Ginger 120g
  • 1tbsp Dried Shallots
    1tbsp Dried Shallots 1 x Fudco Crispy Fried Onions 200g
  • 0.5tsp Toasted Sesame Seeds
    0.5tsp Toasted Sesame Seeds 1 x Sainsbury's Sesame Seeds 100g
  • 4 Spring Onions, trimmed and cut into 2.5cm lengths
    4 Spring Onions, trimmed and cut into 2.5cm lengths 1 x Sainsbury's Spring Onions Bunch 100g
  • 50g Beansprouts
    50g Beansprouts 1 x Sainsbury's Beansprouts 300g
  • 2 tbsp Vegetable Oil
    2 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
  • 0.5 Red Pepper, trimmed, deseeded and cubed
    0.5 Red Pepper, trimmed, deseeded and cubed 1 x Sainsbury's Red Pepper
  • 0.5 Green Pepper, trimmed, deseeded and cubed
    0.5 Green Pepper, trimmed, deseeded and cubed 1 x Sainsbury's Green Pepper
  • 2 Eggs, beaten
    2 Eggs, beaten 1 x Sainsbury's British Free Range Eggs Large x6
  • 1 tbsp Rice Vinegar
    1 tbsp Rice Vinegar 1 x Yutaka Japanese Rice Vinegar 150ml
  • 1 tbsp Tamarind Paste
    1 tbsp Tamarind Paste 1 x Sainsbury's Tamarind Paste, Inspired to Cook 90g
  • 2 tbsp Soy Sauce
    2 tbsp Soy Sauce 1 x Amoy Soy Sauce, Dark 150ml
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