Teriyaki Yakisoba Recipe

If using fresh yakisoba noodles, loosen them by separating with your fingers. If using dried noodles, cook according to package directions until al dente, drain and rinse briefly under warm water; toss with 1 tsp sesame oil to prevent sticking.

Slice the chicken thinly across the grain into bite-sized strips. Season lightly with 1/4 tsp salt and 1/8 tsp pepper.

Prepare vegetables: thinly slice cabbage and onion, julienne carrot, slice scallions on a 45° angle, and rinse bean sprouts if using.

Combine base

In a small bowl or measuring cup, whisk together 1 cup soy sauce, 2 tbs mirin, 1 tbs sake, 2 tbs brown sugar, 1 tbs honey, 1 tsp grated ginger and 2 minced garlic cloves until sugar dissolves.

Thicken

In a separate small bowl, dissolve 1 tsp cornstarch in 1 tbs cold water. Set aside. The sauce will be used to coat the noodles and to finish the stir-fry.

Heat a large wok or 12-inch skillet over medium-high heat until hot. Add 2 tbs vegetable oil and 1 tsp sesame oil. Swirl to coat.

Add the sliced chicken in a single layer and allow to sear without moving for 1 minute, then stir-fry for 3–4 minutes until cooked through and lightly browned. Transfer chicken to a plate and reserve pan juices.

Return the pan to medium-high heat. Add another 1 tbs oil if the pan is dry. Add sliced onion and carrot and stir-fry for 1–2 minutes until slightly softened.

Add the cabbage and bean sprouts and continue stir-frying 2–3 minutes until cabbage begins to wilt but remains slightly crisp.

Push vegetables to one side of the wok. Add the cooked noodles to the empty side (or add everything together) and toss with tongs to warm through for about 1 minute.

Return the cooked chicken to the pan with the noodles and vegetables. Give the prepared teriyaki sauce a quick stir (to reincorporate any settled sugar). Pour the sauce over the noodle mixture.

Immediately stir to combine and let the sauce come to a gentle simmer. Pour the cornstarch slurry into the pan while tossing constantly to distribute and thicken the sauce. Cook 1–2 minutes until sauce glossy and coats the noodles and ingredients.

Taste and adjust: if too salty, add 1 tsp honey or 1 tbs mirin; if too sweet, add 1 tsp soy sauce. Stir in sliced scallions and remove from heat.

Divide yakisoba among 4 plates (servings). Sprinkle with toasted sesame seeds, garnish with pickled ginger and an extra scattering of scallions.

Optional: drizzle a small amount of Japanese mayonnaise across the top for richness and finish with a grind of black pepper. Serve immediately.