Yakisoba Noodles with Chicken

Ingredients · per serving

• 150 g White cabbage
• 1 medium Carrot
• 180 g Chicken thigh fillets
• 1 tbsp Sunflower oil
• 1 tbsp Oyster sauce
• ½ tsp Caster sugar
• 1 tbsp Bonito flakes
• 200 g Yakisoba noodles
• 2 tbsp Soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp Pickled ginger
• 1 stalk Spring onion
• 1 tbsp Tomato ketchup
• ½ medium Onion

Instructions

1. Slice the chicken thigh into thin strips against the grain. Shred the cabbage finely. Slice the carrot into matchsticks. Slice the onion thinly.
2. Mix the yakisoba sauce: soy sauce, worcestershire, oyster sauce, ketchup and sugar in a small bowl.
3. Cook the noodles in boiling water to packet time (usually 3-4 minutes). Drain, rinse briefly under cold water to stop them sticking. Set aside.
4. Heat 1 tbsp sunflower oil in a wok or wide pan over high heat. Add the chicken in a single layer. Don't move for 60 seconds, then stir-fry 3 minutes until cooked through and lightly browned.
5. Add the onion, carrot and cabbage. Stir-fry 2-3 minutes over high heat — vegetables should keep some crunch.
6. Add the noodles and pour the sauce over the top. Toss with tongs for 1-2 minutes until everything is glossy and coated. Lower heat if it scorches.
7. Plate. Top with bonito flakes (they'll wiggle from the heat — that's the show), pink pickled ginger and a scatter of sliced spring onion. Eat immediately while hot.

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