There are two restaurants in the UK that we always go back to
when we visit England. One is Nando’s (home of the Portuguese flamed grilled Peri-peri chicken) and Wagamama (restaurant featuring modern Japanese-inspired cuisine). Granted that there is Wagamama now in the US, particularly in Boston,
since we don’t often go there, we make sure that we don’t miss the chance to
visit our favorite branches in London. 🙂
Hubby also bought me 2 cookbooks from Wagamama – that’s how much
we love their recipes – so I can re-create them when we suddenly have a craving
for their delicious noodles and other yummy offers! So, I thought since we have just been to Wagamama, it’s just
right to share with you this recipe which is the original recipe from the
Of course, you can tweak it to your taste if you like and
adjust the seasoning, too. Don’t be intimidated by the number of ingredients –
they all work together to make this dish so delicious. We love this dish
because of it’s complexity in flavors and these ingredients all add up to make
one scrumptious bowl. However, if you don’t have all of them or the garnish are hard to
find, feel free to just use what you have. I believe the flavorful sauce will
be enough to make a yummy dish. Also, feel free to use your favorite noodles for this recipe. Hope you enjoy it! In the meantime, we can’t
wait to go back to London (we’re in Austria as I write) and eat at Wagamama’s again! 🙂
Wagamama’s Yaki Soba
By: Manila Spoon
August 15, 2015
Salty, sweet with a hint of ginger and sesame this Yaki Soba from Wagamama is sure to please your cravings for Asian flavors!
- 4 oz Soba Noodles
- 2 Tablespoons Yaki Soba Sauce (please see recipe below)
- 1 small onion, trimmed and cut into 2.5 cm (1 inch) lengths plus 3-4 scallions, sliced
- Large handful of Beansprouts
- 15 small Prawns, cooked and peeled
- 2 Tablespoon Vegetable Oil
- 1 boneless, skinless chicken breast cut into strips
- ½ red pepper, trimmed, deseeded and thinly sliced
- ½ Green Pepper, trimmed, deseeded and thinly sliced
- 2 Eggs, beaten
- 1 oz pickled Ginger / Gari, for garnish
- 1 tablespoon dried Shallots, for garnish
- ½ teaspoon toasted Sesame Seeds
- 3½ fl oz light Soy Sauce
- 2 teaspoons Salt
- 2 teaspoons sugar
- 1 teaspoon dark soy sauce
- Put all the ingredients in a small pan and bring to the boil. Lower the heat right down and simmer for 10 minutes. Once cool, it will keep for a few weeks in the fridge
For the Yaki Soba Sauce
- Cook the noodles in a large pan of boiling water for 2 – 3 minutes or until just tender. Drain thoroughly and refresh under cold water.
- Put the yaki soba sauce, the onion, spring onion, beansprouts and prawns in a large bowl and mix the noodles in.
- Heat a wok over medium heat for 1 – 2 minutes or until hot and almost smoking. Add the vegetable oil. Add the chicken and peppers and stir fry for 2 minutes until the chicken is cooked.
- Add the noodles and vegetables to the wok and stir fry quickly for 3 minutes until warmed through.
- Add eggs and continue to stir fry for a further minute or until the eggs are just cooked.
- Serve garnished with the pickled ginger, shallots and sesame seeds. Enjoy!!!
Yield: 2-3 Servings
Prep Time: 20 Minutes
Cooking Time: 10 Minutes
Total Time: 30 Minutes
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