Wagamama yaki soba recipe

This dish, inspired by Japanese street food, has been on the Wagamama menu since the day we opened in 1992. It’s everyone’s favourite noodle stir-fry.

Wagamama yaki soba recipe
Howard Shooter

SERVES 2

1 skinless chicken breast
1 tablespoon vegetable oil
2.5cm piece of ginger, peeled and grated
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

FOR THE GARNISH

1 tablespoon toasted mixed sesame seeds
1 heaped tablespoon crispy fried onions
1 tablespoon pickled ginger

1. Season the chicken with salt and white 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. Add the pepper, onion, spring onions, bean sprouts and prawns and cook for 2–3 minutes until the vegetables start to brown.

2. Cook the soba noodles as per the packet instructions. Place the cooked noodles with the eggs in a large bowl and mix well to ensure the noodles are thoroughly coated. Add the noodles to the pan, tossing quickly to ensure the egg and oil coat the chicken and vegetables thoroughly, then continue to cook for 3–4 minutes, stirring often.

3. Add the Worcestershire sauce and light soy sauce and toss again, making sure the sauce does not stick to the pan. Add a little more sauce to taste, if necessary.

4. Divide the mixture between 2 plates and top with the toasted sesame seeds, crispy fried onions and pickled ginger.

Wagamama recipesRecipe extracted from Wagamama: Feed Your Soul, published by Kyle Books, priced £20.