Love the Chicken and Prawn Yaki Soba you get at Wagamama? Now you can make it at home with this easy peasy fakeaway recipe!
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Homemade Wagamama Chicken and Prawn Yaki Soba
What is your favourite dish at Wagamama? Mine is most definitely the Chicken and Prawn Yaki Soba! In this homemade version I have recreated this Wagamama favourite as faithfully as possible, while ensuring the recipe is as quick and simple as possible – as you’d expect from me!
This recipe is adapted from the Yaki Soba in The Wagamama Cookbook* – however, I have tweaked the recipe to make it even quicker and easier to make at home.
Super easy yaki soba!
And this recipe for Chicken and Prawn Yaki Soba really is very easy!
All you need to do is mix together the easy peasy Yaki Soba sauce, and set it aside for later. Then, fry the chicken strips in a hot wok and remove to a plate. Next, stir-fry the onions, red and green peppers, and spring onions in the wok before adding a beaten egg and lightly scrambling. Then, add back the cooked chicken, plus cooked prawns and beansprouts to the pan. Stir-fry for a couple of minutes, before adding the Yaki Soba sauce and cooked noodles. Stir-fry for 1 more minute, until everything is mixed together properly and the prawns are completely cooked through. Finally, serve garnished with the sesame seeds, pickled ginger and dried shallots (optional).
(See below for the full recipe card.)
One golden rule – prep first!
This recipe for Wagamama-style Chicken and Prawn Yaki Soba is easy peasy so long as you follow one simple rule… Make sure you prep all the ingredients BEFORE you start! Once you get going with this dish, everything needs to happen quite fast, so you won’t have time to prep as you go along.
What’s in Wagamama’s Yaki Soba Sauce?
The Wagamama Yaki Soba Sauce (as per The Wagamama Cookbook*) is:
- 100ml light soy sauce
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoon dark soy sauce
(Bring to the boil, then reduce the heat and simmer for 10 minutes)
For my version, I have simplified this recipe (as well as making it a lot less salty!) by reducing the amount of light soy sauce, taking out the salt altogether, replacing the sugar with honey, replacing the dark soy sauce with water… and turning it to a sauce you can just mix together in a jam jar. But you can, of course, use the original Wagamama version if you prefer!
What kind of noodles should you use in Yaki Soba?
According to The Wagamama Cookbook* you don’t use soba noodles in Yaki Soba. Rather, you should use ramen noodles. And this is, in fact, what Wagamama use in their restaurants.
However because ramen noodles are very similar to Chinese-style medium egg noodles, and because it’s much easier to get hold of Chinese-style noodles in supermarkets, this recipe uses Chinese-style medium egg noodles*. But, you can absolutely use ramen noodles if you prefer.
The yaki soba garnishes
Wagamama garnish their Chicken and Prawn Yaki Soba with sesame seeds, pickled ginger and dried fried shallots. You may be able to find these ingredients in larger supermarkets, and almost certainly if you go to a specialist Asian grocer. But if you struggle to find them, you can easily get them on Amazon.
These are the ones I use…
Of course, all of these garnishes are optional, so if you prefer, you can just leave them out.
What to serve with Yaki Soba?
This Chicken and Prawn Yaki Soba is a complete meal in its own right, alternatively you could serve this dish as part of an Asian themed spread with other Asian-inspired dishes, such as:
What to drink with Yaki Soba?
The flavours in Chicken and Prawn Yaki Soba work well with aromatic whites, such as Sauvignon Blanc, Riesling, Pinot Grigio or Viognier. An unoaked/lightly oaked chardonnay from somewhere like France, Chile or New Zealand would also work well here. However, I would avoid red wines with this dish.
Of course, green tea and sake also go very well with the Japanese flavours in this dish!
What to do with leftover Yaki Soba?
This dish really is a dish best served immediately. If you do find yourself with leftovers, put them into a lidded container and place in the fridge, where they will keep for 1 day. Eat the leftovers cold, because you should not reheat prawns more than once.
Can you freeze Yaki Soba?
No, this dish is not suitable for freezing.
If you like this recipe…
…you might also like:
Chicken and Prawn Yaki Soba (Wagamama Copycat)
Yaki Soba Sauce
- 4 tablespoons light soy sauce
- 2 tablespoons cold water
- 1 teaspoon honey
- 1 teaspoon cornflour
Chicken and Prawn Yaki Soba
- 1 tablespoon neutral tasting oil (see Note 1)
- 2 chicken breasts approximately 150g / 5oz each, cut into short, thin strips
- 3 nests of dried medium egg noodles 255g / 9oz total (I use THIS ONE*)
- 2 onions sliced
- 1 green pepper cut into bitesize pieces
- 1 red pepper cut into bitesize pieces
- 4 spring onions cut into 2cm / ¾inch lengths
- 2 large eggs beaten
- 300 g pre-cooked jumbo king prawns (see Note 2)
- 150 g beansprouts
- Black sesame seeds for garnish - optional (I use THIS ONE*)
- Pickled ginger for garnish - optional (I use THIS ONE*)
- Dried fried shallots for garnish - optional (I use THIS ONE*)
Yaki Soba Sauce
- Place all the ingredients for the sauce in a clean jam jar (or similar).
- Give the sauce a quick stir, then screw on the lid and shake to combine fully.
- Set aside for later.
Chicken and Prawn Yaki Soba
- Make sure you prep all the ingredients before you start – once you get going this dish is really quick to cook, so you won’t have time to prep as you go along.
- Place 1 tablespoon of oil in a wok or large saucepan, and heat over a high heat for 1 minute.
- Add the chicken strips and stir-fry for 3 minutes. Remove the chicken to a plate.
- Meanwhile, cook the noodles according to packet instructions and drain.
- Immediately after you have removed the chicken from the wok, add the prepared onions, red and green peppers, and spring onions. Stir-fry for 2 minutes.
- Push the veggies to one side of the pan and add the beaten egg, lightly scramble the egg using a wooden spoon (or similar – use whatever you have been using to stir the veggies) for 10 seconds, then stir the eggs into the veggies.
- Add the cooked chicken, cooked prawns and beansprouts to the pan. Stir-fry for 2 minutes, then add the sauce.
- Immediately turn down the heat, then add the cooked and drained noodles. Stir-fry for 1 more minute, until everything is mixed together properly and the prawns are completely cooked through.
- Finally, serve garnished with the sesame seeds, pickled ginger and dried shallots (optional).
- Up to you what this is, but I would personally go for mild olive oil or rapeseed oil (US – canola oil).
- I find pre-cooked prawns (US – shrimp) work best in this dish. But you can use uncooked prawns if you prefer. Either way, make sure they are fully cooked / piping hot all the way through before serving. If you can’t find jumbo king prawns, regular king prawns work fine too.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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*This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!