This is a warm, filling Japanese stir-fry.
Ingredients
Sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
Stir-fry
- 2 chicken breasts, cut into 4 cm strips
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons vegetable oil, divided
- 1 small onion, sliced
- 1 carrot, cut into thin planks
- ½ head green cabbage, roughly chopped
- 3 green onions, cut into thirds
- 100 g (1 cup) bean sprouts
- 450 g yakisoba noodles (e.g. Maruchan)
Method
Whisk together the sauce ingredients in a small bowl and set aside.
Season the chicken liberally with salt and pepper. Heat 2 tablespoons of the oil in a heavy-bottomed skillet over medium-high. Cook the chicken, turning occasionally, until browned and the centre reads 68°C (155°F), about 7 minutes. Set it aside.
Add the remaining tablespoon of oil to the pan. Sauté the onion and carrot until just softened, about 3 minutes. Add the cabbage, green onions, and bean sprouts, and stir-fry until the cabbage wilts slightly and some vegetables start to brown, 4–5 minutes. Season with salt and pepper.
Cook the noodles according to the package, discarding any seasoning packets. Drain well. Add the noodles to the skillet and toss to distribute the vegetables. Return the chicken, pour over the sauce, and toss to coat. Stir-fry until the noodles start to brown in places, 2–3 minutes. Serve immediately.
Notes
- The ketchup is not a mistake. It’s a tomato-based umami hit that’s common in Japanese-style yakisoba sauce.
- Garlic and fresh ginger (added with the onion and carrot) make a noticeable improvement.