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.
4 hours, 20 minutes
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
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
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.