Chicken and Prawn Yaki Soba (Wagamama Copycat)
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Calories
422 kcal
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Course
Main Course
Chicken and Prawn Yaki Soba (Wagamama Copycat)
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Love the Chicken and Prawn Yaki Soba you get at Wagamama? Now you can make it at home with this easy peasy fakeaway recipe!
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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*)
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
- Up to you what this is, but I would personally go for mild olive oil or rapeseed oil (US – canola oil).
- 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.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
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Calories
422kcal
(21%)
Carbohydrates
36g
(12%)
Protein
45g
(90%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
249mg
(83%)
Sodium
1709mg
(71%)
Potassium
856mg
(24%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1458IU
(29%)
Vitamin C
75mg
(83%)
Calcium
93mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 45g | 90% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 249mg | 83% |
| Sodium | 1709mg | 71% |
| Potassium | 856mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1458IU | 29% |
| Vitamin C | 75mg | 83% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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