Copycat Our take on the Wagamama yaki soba
Copycat Wagamama yaki soba
Our take on Wagamama's yaki soba: noodles tossed with chicken, prawns, egg and capsicum in sweet soy, with crispy shallots and pickled ginger. 17 minutes.
- Prep
- 7 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 930 kcal
Ingredients
Method
Put the noodles in a heatproof bowl, cover with just-boiled water from the kettle and gently separate with a fork, then drain. Mix the soy sauce, oyster sauce, mirin, sugar and sesame oil in a small bowl.
Heat 2 teaspoons of the oil in a wok or large frying pan over high heat. Pour in the eggs, scramble into large soft pieces and tip onto a plate.
Add the remaining oil and the chicken. Stir-fry until browned and cooked through, with no pink in the middle.
Add the prawns, onion and capsicum and stir-fry until the prawns turn pink and the vegetables soften at the edges.
Add the noodles, sauce and bean sprouts and toss constantly until the noodles are hot, glossy and starting to catch in places. Stir the egg and most of the spring onion back through.
Pile into bowls and top with fried shallots, pickled ginger, sesame seeds and the rest of the spring onion.
Tips
- The garnishes do a lot of the work in tasting like the restaurant version: don't skip the crispy shallots and pickled ginger.
- Keep the heat high and let the noodles sit undisturbed for a few seconds between tosses so they get some smoky, caramelised edges.
- Make it vegetarian with firm tofu instead of chicken and prawns, and vegetarian stir-fry sauce in place of oyster sauce.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
