Wagamama's Yaki Soba
Salty, sweet with a hint of ginger and sesame this Yaki Soba from Wagamama is sure to please your cravings for Asian flavors!
Ingredients
- 4 oz Soba Noodles
- 2 Tablespoons Yaki Soba Sauce, please see recipe below for the sauce
- 1 small onion, trimmed and cut into 2.5 cm (1 inch) lengths plus 3-4 scallions, sliced
- Large handful of bean sprouts
- 15 small Prawns, cooked and peeled
- 2 Tablespoons 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,
For the Yaki Soba Sauce
- 3½ oz light Soy Sauce
- 2 teaspoons Salt
- 2 teaspoons sugar
- 1 teaspoon dark soy sauce
Instructions
- 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
- 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!!!
Nutrition
Calories: 432kcalCarbohydrates: 43gProtein: 34gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 198mgSodium: 4051mgPotassium: 704mgFiber: 2gSugar: 8gVitamin A: 935IUVitamin C: 46mgCalcium: 76mgIron: 3mg
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