Yaki soba

April 25, 2007

Serves 2

Although the name suggests soba noodles, wagamama uses ramen noodles in this dish.

4 ounces soba or ramen noodles 2 tablespoons yaki soba sauce (see below) 1 small onion, cut into half-moon slices 4 scallions, cut into 1-inch lengths Large handful fresh bean sprouts 15 tiny cooked shrimp 2 tablespoons vegetable oil 1 skinless, boneless chicken breast, cut into strips 1/2 each red and green bell pepper, seeded and cubed 2 eggs, lightly beaten 2 tablespoons pickled ginger, cut into matchsticks 1 tablespoon dried shallots 1/2 teaspoon sesame seeds, toasted 1. Bring a saucepan of water to a boil. Drop in the noodles and cook for 2 to 3 minutes or until just tender. Drain them into a colander and rinse with cool water.

2. In a large bowl, combine the yaki soba sauce, onion, scallions, bean sprouts, and shrimp. Toss well. Add the noodles and toss again.

3. Heat a wok over medium heat for 2 minutes or until almost smoking. Add the oil. Add the chicken and bell peppers. Stir-fry for 2 minutes. Add the noodle mixture and stir-fry for 3 minutes or until the mixture is warmed through.

4. Add the eggs and continue to stir-fry for 1 minute more or until the eggs are just cooked. Transfer to plates and top with pickled ginger, shallots, and sesame seeds. Adapted from "the wagamama cookbook"