Yaki Soba (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Cook the yakisoba noodles according to package directions until al dente, about 3-4 minutes. Drain immediately and rinse under cold running water to stop the cooking process and prevent clumping. Shake off excess water thoroughly and set aside.
2. 2Combine soy sauce, Worcestershire sauce, oyster sauce, mirin, and sesame oil in a small bowl, whisking until fully blended. Keep this sauce mixture within easy reach.
3. 3Heat 2 tablespoons vegetable oil in a large wok or flat-bottomed skillet over high heat until shimmering and nearly smoking, about 2 minutes. Add the sliced chicken and stir-fry rapidly, tossing constantly until golden brown and cooked through, about 4-5 minutes. Remove protein to a plate and set aside.
4. 4Add remaining 1 tablespoon vegetable oil to the same wok over high heat. Toss in minced garlic and ginger, stirring constantly until fragrant, about 30 seconds. Add sliced onion and julienned carrots, stir-frying vigorously until onions begin to soften and edges slightly char, about 2-3 minutes.
5. 5Add shredded cabbage to the wok and continue stir-frying, tossing continuously until cabbage wilts but still retains some crunch, about 2 minutes.
6. 6Return the cooked protein to the wok, then add the drained noodles. Using tongs or chopsticks, toss everything together constantly for 1 minute to combine and heat through.
7. 7Pour the prepared sauce mixture over the noodles in stages, adding about half first. Toss continuously for 1-2 minutes, ensuring every strand gets coated. Add remaining sauce and continue tossing vigorously for another 2-3 minutes until noodles achieve a glossy sheen and slight charred edges form.
8. 8Transfer yakisoba to serving plates immediately. Sprinkle generously with bonito flakes, watching them dance from the heat. Dust with aonori seaweed powder for authentic restaurant presentation. Serve with pickled ginger on the side if desired.