‘Yakisoba’ is Japanese style stir-fried noodles seasoned with ‘Yakisoba Sauce’ which tastes like Worcestershire Sauce. ‘Yakisoba Sauce’ is hard to find for many people. Try this ‘Sesame & Miso Sauce’ that is quite popular in Okayama, Japan, where I am from. If you have no access to the Asian stir-fry noodles, read ‘Bi-Carb Soda Transforms Spaghetti Into Chinese Style Noodles’.
1 serving (*150g) Yakisoba Noodles *OR Thin Hokkien / Singapore Noodles
*Note: If you have no access to the Asian stir-fry noodles, read ‘Bi-Carb Soda Transforms Spaghetti Into Chinese Style Noodles’.
100 to 150g Chicken Thigh Fillet *OR Pork
2 Cabbage Leaves
*Note: You can add some Bean Sprouts, Carrot, Capsicum, etc.
1/2 tablespoon Oil
Sesame & Miso Sauce
1 tablespoon Toasted Sesame Seeds *ground
1 & 1/2 tablespoons White Miso
1 tablespoon Sugar
1/2 tablespoon Soy Sauce
1 teaspoon Rice Vinegar
1 tablespoon Sake (Rice Wine) *optional
1 teaspoon grated Garlic
1 teaspoon grated Ginger
1/8 teaspoon Chilli Flakes
- Combine all the sauce ingredients in a small bowl.
- Cut all Vegetables and Chicken into small pieces or slices that are easy to eat. Make the noodles ready to use. Prepare everything before you start cooking.
- Heat Oil in a large frying pan or wok over high heat, stir-fry Chicken and Vegetables. Once Chicken is cooked, add the Noodles and toss and mix.
- Add the sauce, toss and combine all well.
Another fabulous dish! I cannot believe how many recipes I am cooking from you blog – and loving them all.
I was a little lazy so I skipped the ground sesame and it was still very tasty. But I will add it next time. Thank again!
The easiest way to grind Toasted Sesame Seeds is pressing them down with rolling pin. Use a piece of baking paper or food wrap, so that it will be easy to clean up.