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Prep Time:

15 Minutes

Cook Time:

10 Minutes


4 Servings



About the Recipe

You'll find yakisoba everywhere in Japan - at home, in. restaurants, street side and at all sorts of festivals. It's a simple dish, fried quickly and topped with some powdered nori and then given a squeeze or two of brown sauce. Simple but delicious.


4 portions medium dried egg noodles

150g mangetout

2 boneless chicken thighs (or breasts)

240g sweetheart cabbage leaves

1 medium carrot

1 medium onion

1 red pepper

6 tbsps Bulldog sauce

pinch of salt & pepper

veg oil for frying


slice the chicken into 2 cm / 1 inch pieces

slice the carrot lengthways and then cut into diagonal approx 1cm pieces

slice the red pepper into approx 1 cm / 1/2 inch pieces

slice the onion in approx 1 cm / 1/2 inch pieces

bring a pan of water to the boil and boil the noodles for 3 - 4minutes (or according to the packet), then drain

heat 2 tbsps of veg oil in a pan and fry the chicken for 2 minutes, then add the carrot, onion and red pepper and fry for a further 2 minutes

add the mangetout and the cabbage and cook again for 2 minutes (don't worry if your pan is full - the veg will soon cook down!)

season with the salt & pepper

add the noodles and the bulldog sauce to the pan and mix everything together for 1 - 2 minutes while still frying

serve immediately

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