• 1serving
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsCopper, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cm piece ginger , peeled

  2. 1/2 tsp Worcestershire sauce

  3. 1/2 tsp soy sauce

  4. 1/2 tsp tonkatsu sauce or brown sauce , (see Cook's tips)

  5. 1 tbsp grapeseed or vegetable oil

  6. 1 fillet chicken thighs , cut into bite size pieces

  7. 1 cloves garlic , crushed

  8. 1/2 carrots , cut into thin ribbons

  9. 1/2 white onions , thinly sliced

  10. 2-3 shiitake mushrooms , sliced

  11. 1/2 red peppers , seeds removed, roughly chopped

  12. 1/2 yellow peppers , seeds removed, roughly chopped

  13. 125 g yakisoba noodles or other wok-ready noodles

  14. handfuls shredded Chinese cabbage

  15. 1/2 tsp pickled ginger , to serve

Instructions Jump to Ingredients ↑

  1. Finely grate the ginger then squeeze out the juice into a small bowl and reserve the flesh. Stir the Worcestershire sauce, soy sauce and tonkatsu sauce into the ginger juice to make a sauce.

  2. Heat the oil in a wok over a high heat until almost smoking then add the chicken and fry for 2-3 minutes. Stir in the garlic and reserved ginger flesh and fry for 1-2 minutes until lightly browned then add the carrot and half of the sauce and cook for 1 minute.

  3. Lower the heat to medium, stir in the onion, shiitake mushrooms and red and yellow peppers and cook for 2 minutes.

  4. Separate the noodles with your fingers, increase the heat to high then add the noodles to the pan with the Chinese cabbage and the remaining sauce. Fry for 1-2 minutes until the noodles are steaming hot and the sauce has reduced to a sticky glaze.

  5. Serve at once, garnished with the pickled ginger.


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