Chicken and Prawn Yaki Soba

Fast and fiercely fresh, this Japanese street food staple has been on the Wagamama menu since day one.

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Recipe Info
Servings: 4
Prep: 10m
Cook: 10m
Total: 20m
Ingredients
  • 2 skinless chicken breasts, sliced
  • 5cm piece of ginger, peeled and grated
  • 2 tbsp vegetable oil
  • 2 red peppers, finely sliced
  • 2 onions, finely sliced
  • 8 spring onions, finely sliced
  • 150g beansprouts
  • 300g cooked peeled prawns
  • 600g soba noodles
  • 4 eggs, lightly beaten
  • 2 tbsp Worcestershire sauce
  • 2 tbsp light soy sauce
  • sea salt and white pepper, to taste
  • 2 tbsp toasted mixed sesame seeds, to garnish
  • 2 heaped tbsp crispy fried onions, to garnish
  • 2 tbsp pickled ginger, to garnish
Instructions
  1. Season the chicken with salt and pepper. Heat the oil over a medium-high heat in a large frying pan or wok and fry the ginger and chicken until browned all over.
  2. Add the prawns, peppers, onions, spring onions and beansprouts and cook for 2-3 minutes until the prawns and vegetables start to brown.
  3. Meanwhile, cook the noodles according to the packet instructions and drain.
  4. Put the cooked noodles in a large bowl with the beaten eggs and mix well so the noodles are thoroughly coated.
  5. Add the noodles to the pan, tossing quickly so the egg and oil coat the chicken, prawns and vegetables, then continue to cook for 3-4 minutes, stirring often.
  6. Add the Worcestershire sauce and light soy sauce and toss again, making sure the sauce doesn’t stick to the pan. Add a little more sauce to taste if needed.
  7. Divide between 4 plates and top with the toasted sesame seeds, crispy fried onions and pickled ginger.
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