Chicken + Prawn Yaki Soba Recipe

Prepare the sauce

Whisk together soy sauce, oyster sauce, mirin, sake, sugar and sesame oil in a small bowl until sugar dissolves. Set aside.

If using fresh or refrigerated yakisoba noodles, gently separate them with your hands or a fork. If using packaged noodles that require brief boiling, drop them into boiling water for 30–60 seconds to loosen, drain well, and toss with a teaspoon of oil to prevent sticking.

Cut chicken thighs into bite-sized strips (roughly 1/2" slices). Place in a bowl and add 1 tbsp rice wine or soy marinade, 1 tsp cornstarch, 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat and let sit while you prep the vegetables (10–15 minutes).

Pat prawns dry with paper towels. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Heat 1 tablespoon neutral oil in a large heavy skillet or wok over medium-high heat. When shimmering, add chicken in a single layer and stir-fry until golden and cooked through, about 3–4 minutes. Remove chicken to a plate and keep warm.

Add prawns to the same pan with a touch more oil if needed and cook 1–2 minutes per side until they turn pink and opaque. Remove prawns and set aside with chicken.

Add remaining 1 tablespoon oil to the hot pan. Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant but not browned.

Add sliced onion and cook 1–2 minutes until beginning to soften. Add carrot and cabbage and stir-fry 2–3 minutes until cabbage wilts but still has some bite.

If using bean sprouts, add them now and toss for 30 seconds. Reserve about 1 tablespoon sliced scallions for garnish and add the rest to the pan, tossing to combine.

Return cooked chicken and prawns to the pan with the vegetables. Toss to combine and reheat for 30–45 seconds.

Add the loosened yakisoba noodles to the pan, using tongs or two spatulas to mix and break up any clumps so noodles distribute through the vegetables and proteins.

Pour the prepared sauce evenly over the noodle mixture. Stir and toss continuously for 1–2 minutes so sauce coats everything, the liquid reduces slightly, and the noodles take on a glossy sheen. If mixture seems dry, add 1–2 tbsp water or reserved noodle cooking water.

Turn off the heat and stir in 1 teaspoon butter (optional) and toasted sesame seeds. Taste and adjust seasoning with a pinch of salt or a splash more soy if desired.

Plate the yaki soba. Garnish with reserved scallions, pickled ginger or beni shoga, and bonito flakes if using. Serve immediately.