Homemade Yakisoba

by Barry Lewis


Yakisoba Sauce

110ml low salt soy sauce

2tsp sugar

1tsp Worcester sauce

2tbsp water

Pinch of salt (optional)

For the Yakisoba

150g Soba Noodles

1 onion, diced small

4 spring onions, chopped

Large handful of Beansprouts

100g cooked prawns (the pink ones!)

1 large chicken breast, sliced thin

1 green pepper, sliced thin, seeds removed

2 eggs, beaten

To garnish

1tbsp pink sliced pickled onions

Handful dried onions

1tsp sesame seeds, toasted

Here’s how to make a just like Wagamama homemade Yakisoba at home, if you like this you may like the chicken katsu curry or steamed bao buns recipes based on Wagamama also! I’ve tweaked the recipe slightly to the one in the video to give you the option of adding salt to taste, it’s a super zingy combo of crunch and textures, hope you try it!

Homemade Wagamama Style Yakisoba

First thing to do if you want to do it (you don’t have to toast them!) is to get your sesame seeds toasted. I put mine under a grill for a few minutes until lightly brown, watch them like a hawk so they don’t burn as they can go from looking like they are doing nothing, to burnt quite quickly! Leave to one side to garnish.

Alright, lets make the yakisoba sauce, add all the ingredients together into a saucepan and bring to a simmer on a low heat for 10 mins, stirring as you go, let it cool. You can tweak it once cooled to add a little more salt if you wish if it’s too sweet, but I wanted to try and reduce the salt content for this recipe. Add the sauce into a mixing bowl with the diced onion, spring onions, beansprouts and prawns and stir to coat well, leave to one side.

Cook the noodles to their package instructions, this is about 3 minutes, then place in cold water to halt them cooking more, they’ll return to the pan in a moment.

Warm up a wok with a tbsp of vegetable oil and once hot add in the peppers and chicken at the same time, stirring frequently cooking the chicken through for around 4 minutes, until just starting to brown and the peppers have softened. Take the big bowl of noodles and vegetables you mixed the sauce into and pour into the wok with the chicken and peppers, stirring constantly, cook for around 4-5 minutes to combine, adding in the beaten egg and stirring constantly for a further 2 minutes. They’ll blend in with the ingredients as it cooks.

Remove from the heat and serve with the sesame seeds, dried onions and pickled onion slices on top! So quick, so good!