I always read the back of packets. Often I’m checking the ingredients and nutritional information but a lot of the time I just read it all for no particular reason. The other day though, I struck out. On the back of my packet of ‘ready in 2 minutes’ soba noodles was a quick and easy-looking recipe that I happened to have all the ingredients for. It also uses my cook-the-egg-in-the-middle technique from my low-calorie fried rice. I thought I’d invented that but clearly it’s not that creative. Chicken yaki soba noodles took me about 15 minutes to make and a few minutes of chopping and measuring before. Not bad for a tasty, mid-week dinner for two.
For this recipe, I would recommend laying out the ingredients before you start as it’s all thrown together pretty quickly and leaving a hot wok on the stove while you measure out soy sauce could be disastrous.
Before you start cooking the chicken, cook the noodles by soaking in boiling water until they soften, then drain and rinse under cold water. If you’re using dried noodles, follow the instructions on the packet. Cook the chicken for a few minutes until it is sealed.
Throw the veges into the wok and toss them around. You can use whatever veges you want (or whatever’s lurking in the fridge). I used broccoli and carrot. Whenever I make stir-fry with broccoli I also chop up the stalk and throw it in with the other veges.
Now it’s time to put the ‘soba’ in ‘yaki soba’. Toss in the noodles and the sauce and mix them through.
Make a hole in the middle of the pan but make sure that it’s well-surrounded by the rest of the dish. Pour in the beaten egg and leave it until it starts to set.
When the egg starts to set, mix it through, making sure you scrape the bottom of the wok. Keep cooking until the chicken is cooked through and the veges are done to your liking.
Serve sprinkled with sesame seeds and chopped shallots. Enjoy!
Chicken yaki soba noodles - recipe from the back of the noodle packet
- 2 tbsp soy sauce
- 2 tsp brown sugar
- 2 tsp sesame oil
- 1 tbsp oil (olive/vegetable)
- 150g thinly sliced chicken breast
- 250g mixed vegetables
- 180g soba noodles (ready in 2 mins – can used dried instead)
- 1 egg, beaten
- 1 shallot, finely chopped and 1 tsp sesame seeds to serve
Prepare the noodles by soaking in boiling water. Rinse and drain them and set aside.
In a bowl, mix the soy sauce, sugar and sesame oil.
Heat the vegetable oil in a wok, add the chicken and stir-fry for a couple of minutes until it’s no longer pink.
Add the veges and stir-fry for a few minutes.
Add the prepared noodles and the sauce and mix them through.
Make a well in the centre of the wok and pour in the egg. As soon as it starts to set, stir it through.
Serve sprinkled with shallots and sesame seeds.