Wagamama yaki soba recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Wagamama yaki soba recipe By You Magazine - September 20, 2019 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. 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. Recipe extracted from Wagamama: Feed Your Soul, published by Kyle Books, priced £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved