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Chicken and Prawn Yaki Soba (Wagamama Copycat) Hero
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Chicken and Prawn Yaki Soba (Wagamama Copycat)

Love the Chicken and Prawn Yaki Soba you get at Wagamama? Now you can make it at home with this easy peasy fakeaway recipe!
Course Main Course
Cuisine Asian, Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 422kcal
Author Eb Gargano

Ingredients

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*)
Metric - US Customary

Instructions

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).

Notes

  1. Up to you what this is, but I would personally go for mild olive oil or rapeseed oil (US – canola oil).
  2. 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.
  3. Not suitable for freezing.
  4. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 422kcal | Carbohydrates: 36g | Protein: 45g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 249mg | Sodium: 1709mg | Potassium: 856mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1458IU | Vitamin C: 75mg | Calcium: 93mg | Iron: 4mg