Yaki soba
3 servings
30 minutes
Yaki-soba is a fragrant dish originating from China but has become popular in Japan. This noodle dish features a delicious mix of chicken and vegetables sautéed in olive oil, gaining rich flavor from soy sauce and balsamic vinegar. Buckwheat noodles make it particularly hearty and nutritious. Yaki-soba is perfect for family dinners as well as warm gatherings with friends. Its texture—a combination of the softness of the noodles and the slight crunch of the vegetables—creates a harmony of flavors and gives the dish a special expressiveness. It’s a classic that remains unchanged yet easily adapts to individual preferences, allowing for various ingredients to be added to taste. It is recommended to serve hot, accompanied by fresh vegetables or a light side dish.
1
We cut the chicken into medium pieces.
- Chicken fillet: 300 g
2
Fry in olive oil until almost cooked.
- Olive oil: 3 tablespoons
- Chicken fillet: 300 g
3
While the chicken is frying, we chop the vegetables: carrots and peppers into strips, onions into small cubes.
- Carrot: 1 piece
- Sweet pepper: 2 pieces
- Onion: 1 head
4
Boil the noodles, then rinse them like regular spaghetti.
- Buckwheat noodles: 400 g
5
First, we fry onion and carrot in chicken fat, then add pepper.
- Onion: 1 head
- Carrot: 1 piece
- Sweet pepper: 2 pieces
6
Add noodles, chicken, soy sauce, and vinegar. Mix. Simmer covered for 5 minutes.
- Buckwheat noodles: 400 g
- Chicken fillet: 300 g
- Soy sauce: 2 tablespoons
- Balsamic vinegar: 2 tablespoons