Ingredients:

  • 4 tbsp Japanese Worcestershire Sauce
  • 2 tbsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tbsp Mirin
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Ketchup
  • 1/2 tsp Grated Ginger
  • 16 oz pre-steamed Yakisoba Noodles
  • 1 lb Chicken Breast, sliced into 1/4 inch thin strips
  • 2 tbsp Neutral Oil
  • 1/2 Small Cabbage, chopped into 1-inch squares
  • 1 Medium Carrot, julienned
  • 1/2 Yellow Onion, sliced thin
  • 2 Scallions, cut into 2-inch lengths

Instructions:

  1. In a small bowl, whisk together the Japanese Worcestershire sauce, soy sauce, oyster sauce, mirin, sesame oil, ketchup, and grated ginger. Set aside.
  2. Heat 1 tablespoon of neutral oil in a large wok or heavy skillet over medium-high heat. Add chicken strips in a single layer and sear undisturbed for 2 minutes to develop a crust. Toss for 1 more minute until opaque, then remove chicken from the pan and set aside.
  3. Add the remaining 1 tablespoon of oil to the pan. Stir-fry the onions, carrots, and cabbage for 2-3 minutes until the cabbage is slightly wilted but still crisp.
  4. Push the vegetables to the side of the pan. Add the yakisoba noodles. If the noodles are stiff, add 1 tablespoon of water to loosen them. Press the noodles against the hot pan surface for 1-2 minutes to achieve a light char.
  5. Return the cooked chicken and any accumulated juices to the pan. Add the scallions and pour the prepared sauce over the mixture. Toss everything vigorously with tongs for 1-2 minutes until the noodles are evenly coated in a glossy, dark-amber glaze. Serve immediately.