fast + fierecely fresh, this japanese street food staple has been on the wagamama menu since day one
1 skinless chicken breast 2.5cm piece of ginger, peeled and grated 1 tablespoon vegetable oil 1 red pepper, finely sliced 1 onion, finely sliced 4 spring onions, finely sliced 75g bean sprouts 150g cooked peeled prawns 300g soba noodles 2 eggs, lightly beaten 1 tablespoon Worcestershire sauce 1 tablespoon light soy sauce sea salt and white pepper, to taste
1 tablespoon toasted mixed sesame seeds 1 heaped tablespoon crispy fried onions 1 tablespoon pickled ginger
soy sauce, ketchup, worcestershire sauce, and other seasonings are combined in yakisoba sauce to make a sweet, savoury and bold flavour.
noodles in yakisoba are commonly chinese-style buckwheat noodles. buckwheat is a healthy grain-like seed that is gluten-free and unrelated to wheat, despite its name. soba noodles are made using a combination of buckwheat, flour, and water.
both dishes share similarities as they are both a fried soft noodle dish with vegetables and have a soy-sauce flavour, however, there are distinct differences between the two recipes.
yakisoba produces soft, chewy noodles where chow mien is fried until crispy. yakisoba also uses a slightly more complex sauce and chow mein often only uses flour and soy sauce.