Udon Yakisoba with Chicken
11 Jun

Udon Yakisoba with Chicken

Neds Yakisoba Sauce is a perfect match to the authentic Yakisoba served in the street noodle shops in Tokyo, lots of our Japanese customers comment on how the sauce tastes exactly the same as back home.

Best to be served with stir fry udon noodles, goes very well with chicken or beef.

(serves 1 person - to cook more multiply the portioning - for best results cook 1 portion at the time)

  • 80g Neds Yakisoba Sauce
  • 200g ready for wok udon noodles
  • 1 teaspoon rapeseed oil
  • 100g chicken breast
  • 20g onions
  • 70g carrots
  • 50g pak choi
  • 10g Shredded red pickled ginger


  • Cut the chicken breast into small strips, lightly coat it with oil, salt and pepper
  • Dice the onion
  • Peel the carrot cut it into half moon shapes about 5mm thick
  • Clean and wash the pack choi get rid of the root and plit the leaves in single pieces


  • Use a wok
  • Make it really hot
  • Add the chicken which has been marinating in the oil and stir fry till golden and cooked through
  • Take the chicken out and put it on the side
  • Add the oil to the wok when hot add the onion and stir fry till golden
  • Add the carrots stir fry for 30 seconds
  • Add the pak choi mix them in
  • Add the udon and a tablespoon of water
  • Add the chicken and stir fry it all till the water has gone and the udon become shiny
  • Add the Yakisoba sauce and stir in well till it’s all well amalgamated
  • Finish off when the sauce has been absorbed forming a creamy texture around the udon noodles, there should be no sauce dripping off the noodles
  • Put into a dish and garnish with pickled ginger on top.