In a mixing bowl, add Sugar, Dark soy sauce, Light soy sauce, Oyster sauce, Ketchup, and Worcestershire sauce. Mix them well and set them aside.
In a flat pan or iron plate, Drizzle some oil and start placing sliced chicken and stir fry them till it turns golden brown.
Now add sliced Onions and spring onion whites and saute for 2 mins.
To this add Carrots, Shitake mushrooms, and saute them till the mushrooms are cooked.
Now add the chopped cabbage and cook till they are tender.
In a large bowl, add boiling water. Add the yakisoba noodles into the water and loosen the noodles with the help of tongs. Drain off the water once the noodles loosened.
Make some space on the pan, and add the soba noodles and give it a toss with the help of tongs.
Add the yakisoba sauce and give them a good toss. Let the noodles sizzle on the pan.
Add the spring onion greens and black pepper powder. Mix and combine them all well
Yakisoba noodles are ready. Top it with some Beni shoga/ Japanese red pickled ginger.
Ingredients
Directions
In a mixing bowl, add Sugar, Dark soy sauce, Light soy sauce, Oyster sauce, Ketchup, and Worcestershire sauce. Mix them well and set them aside.
In a flat pan or iron plate, Drizzle some oil and start placing sliced chicken and stir fry them till it turns golden brown.
Now add sliced Onions and spring onion whites and saute for 2 mins.
To this add Carrots, Shitake mushrooms, and saute them till the mushrooms are cooked.
Now add the chopped cabbage and cook till they are tender.
In a large bowl, add boiling water. Add the yakisoba noodles into the water and loosen the noodles with the help of tongs. Drain off the water once the noodles loosened.
Make some space on the pan, and add the soba noodles and give it a toss with the help of tongs.
Add the yakisoba sauce and give them a good toss. Let the noodles sizzle on the pan.
Add the spring onion greens and black pepper powder. Mix and combine them all well
Yakisoba noodles are ready. Top it with some Beni shoga/ Japanese red pickled ginger.