Wagamama's Yaki Soba
Prep time
Cook time
Total time
This is an all-time favorite recipe of mine, and I can't wait for you to try it!
Recipe type: Main
Cuisine: Asian
Serves: 6 servings
  • ½ Cup Light Soy Sauce
  • 2 t. Salt
  • 2 t. Sugar
  • 1 T. Dark Soy Sauce
  • 4 oz. Soba or Ramen Noodles
  • 2 T. Yaki Soba Sauce
  • 1 Small Onion
  • 4 scallions, Trimmed and cut into 1-inch lengths
  • Large Handful of Bean Sprouts
  • 15 small Cooked, Peeled Shrimp
  • 2 T. Vegetable Oil
  • 1 Boneless, Skinless Chicken Breast, cut into strips
  • ½ Red Pepper, trimmed, seeded, and cubed
  • ½ Green pepper, trimmed, seeded, and cubed
  • 2 Eggs, beaten
  • 2 T. Pickled Ginger
  • 1 T. Dried Shallots
  • ½ t. Toasted Sesame Seeds
Preparation Instructions
  1. Put all yaki soba sauce ingredients in a small pan and bring to a boil.
  2. Lower the heat right down and simmer for 10 minutes.
  3. Once cool, it will keep for a few weeks in the fridge.
  4. Cook the noodles in a large pot of boiling water for 2-3 minutes until just tender. Drain and refresh under cold running water.
  5. Put the yaki soba sauce, the onion, scallions, bean sprouts, and shrimp in a large bowl and mix in the noodles.
  6. Heat a wok over medium heat for 1-2 minutes or until completely hot and almost smoking and add the vegetable oil. Add the chicken and red and green peppers, and stir-fry for 2 minutes. Add the noodles and vegetables to the wok and stir-fry quickly for 3 minutes until warmed through. Add the eggs and continue to stir-fry for another minute or until the eggs are just cooked.
  7. Serve with the pickled ginger, dried shallots, and sesame seeds.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/wagamamas-yaki-soba/