Yakisoba noodles have a unique texture, with a slight chewiness that every excellent noodle needs.
Although Sun Noodle hasn’t paid us to advocate their products, I can confidently say that their noodles are worth trying. My favorite yakisoba and ramen noodles come from here!
Because they don’t need to be pre-cooked, the majority of yakisoba noodles are a bit tough when you first open the container. A “block” may form when you remove them from the pot, making it hard for you to remove them when stir-frying.
After rinsing them in hot water to release them, gently break them into smaller pieces. To prepare for stir-frying, drain thoroughly.
The recipe is here!
- 340g of fresh yakisoba noodles
- 225g of sliced chicken thighs or breast
- 6 fresh of shiitake mushrooms, thinly sliced
- 2 cups of julienned cabbage
- 3 tablespoons of oil
- 1 tablespoon of mirin
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 2 teaspoons of cornstarch
- 1 1/2 teaspoons of Worcestershire sauce
- 1 teaspoon of sugar
- 2 julienned scallions
- 1 julienned medium carrot
- 1 small thinly sliced onion
- Place the yakisoba noodles in a dish of hot water after removing them from the packet. Using the hot water, gently tear them apart. Set aside the water when you’ve drained it completely.
- Stir the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar together in a small bowl until well blended. Set aside. Mix 2 tablespoons cornstarch and 2 teaspoons oil with the sliced chicken in a separate bowl. Remove from consideration.
- High-heat a wok with 1 tablespoon of oil. Sear the chicken for one minute in a single layer after adding it to the pan. Remove from the wok and set aside after another minute of stirring.
- Add the shiitake mushrooms to the wok with 2 tablespoons of oil. Cook for 2 minutes before adding the onion, carrot, and cabbage to the stir-fry mixture. After another 2 minutes of stirring, add the noodles, scallion, and sauce mixture. After another 2-3 minutes of stirring, the noodles should be heated. Serve!