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Yaki Soba Noodles (Wagamama-Style)
A Japanese stir-fried noodle dish, Yaki Soba has a deliciously sweet and sour sauce. This Wagamama-copycat version takes just 30 minutes to make!
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Ingredients
For the noodles:
- 200 g dried noodles Japanese wheat soba or udon noodles are ideal
- 2 tablespoon rapeseed or sunflower oil
- 2 shallots Echalion or Banana shallots
- 8 mushrooms I use chestnut or shiitake
- 1 red pepper
- 3 spring onions
- 100 g beansprouts
For the amai sauce:
- 2 tablespoon soy sauce
- 2 tablespoon caster sugar
- 1.5 tablespoon rice vinegar
- 1.5 tablespoon tomato ketchup
- 2 tablespoon tamarind paste
To finish:
- pickled ginger sometimes called sushi ginger
- sesame seeds
Instructions
- Bring a large saucepan of water to the boil and cook the noodles according to packet instructions. When cooked, rinse under cold water and set aside until needed.
- Meanwhile, heat the oil in a large frying pan or wok. Peel and finely slice the shallots and fry until crispy and golden. Tip onto a small plate and return the pan to the heat.
- Clean and slice the mushrooms and fry for 4-5 minutes until golden.
- Trim and slice the peppers and add to the pan. Trim the spring onions, cut them into 4 or 5 long pieces, and add to the pan. Cook for 2-3 minutes.
- Add the beansprouts and cook for another 2-3 minutes.
- To make the amai sauce, put the soy sauce, sugar and rice vinegar in a small saucepan. Bring to a simmer and cook for 2-3 minutes until the sugar has dissolved.
- Add the tamarind and ketchup. Stir and remove from the heat.
- Tip the noodles into the frying pan with the vegetables, then pour over the amai sauce. Stir everything together, and ensure the noodles are piping hot.
- Divide between two plates, top with crispy shallots and pickled ginger and scatter with sesame seeds. Serve immediately.
Video
Notes
If you're cooking for a crowd, you might prefer to make the amai sauce ahead of time - it will keep in the fridge for up to a week.
Pack in the protein by topping with crispy fried tofu and/or chopped peanuts.
Use whatever vegetables you like in the stir-fry: leek, asparagus, kale, pak choi, shredded savoy cabbage, broccoli, finely chopped carrot, etc.
Make it spicy by adding a fresh red chilli, finely sliced, at the same time as the beansprouts. You could also add some sriracha to the amai sauce, or a pinch of chilli flakes.
Nutrition
Serving: 1servingCalories: 653kcalCarbohydrates: 108gProtein: 23gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 2344mgPotassium: 761mgFiber: 11gSugar: 39gVitamin A: 2117IUVitamin C: 91mgCalcium: 53mgIron: 3mg
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