New Yorkshire Emporium Yaki Soba.
Our version of the Japanese classic dish. A satisfying hearty dish, which is low in calories and packed with veg.
Persons
2
Prep Time
4 hours
Cook Time
20 minutes
Total Time
4 hours, 20 minutes
Ingredients
- 1 Large Plastic Bag
- 1 Large free range chicken breast
- 3 tsp New Yorkshire Emporium By’eck! BBQ Sauce
- 6 large raw king prawns
- 1 tsp New Yorkshire Emporium Jammy By’eck! Sweet Chilli Sauce
- 1 white onion, thinly sliced
- 1/2 green pepper, thinly sliced
- 1/2 red pepper, thinly sliced
- 4 cup mushrooms, thinly sliced
- 1 bunch spring onions, cut length ways then cut into 1 inch pieces
- 200g washed beansprouts
- 1 tsp minced garlic & ginger
- 300g cooked, medium egg noodles
- 1 free range egg
- 15 ml groundnut oil
- Sauce:
- 1/4 tsp sugar
- 1/2 tsp light soy sauce
- 1/4 tsp tsp dark soy sauce
- 1 tsp jammy by’eck! Sweet Chilli Sauce
Instructions
- Marinate the chicken breast in the By’eck! BBQ for at least 4 hours, also marinate the raw prawns in the Jammy By’eck!, for at least an hour, make sure you give both a right good massage with the sauces.
- Preheat an oven at 200c. Roast the chicken on a lined baking sheet for 10-15 mins till cooked through. add the prawns for the last 3 minutes, till cooked through, then let them both cool down.
- Thinly slice the chicken and add to the large plastic bag with the prawns. Then add all the veg to the bag and give it all a good mix up.
- Now mix all the sauce ingredients together in a bowl, then whisk up the egg.
- Right then heat a wok on a high heat till smoking. while this heats up add the noodles and the egg mix to the bag and give It all a good shake up, then carefully tip in the contents of the bag into the wok.
- Stir fry the mixture moving it around all the time for about 3-4 mins or till everything In the wok is warmed through, then add the sauce and coat everything. share between two plates. We like to top it with a little pickled ginger and crispy onions and of course maybe a little bit more of a New Yorkshire Emporium sauce, why not.
Notes
Recipe provided by New Yorkshire Emporium
