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Asian Fusion Recipe for Yakisoba

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A fusion recipe for asian noodles, presented in an easy and convenient way for spaghetti sauce fans looking for a different kind of pasta.

Ingredients for 4 people

* 1/2 lbs. boneless chicken breasts or thighs cut into thin slices
* 1 lb. of dry soba noodles, boiled or 2 bags of precooked (Ex: Yutaka)
* 1/2 cup finely chopped shallots (small onions), Keep Last 2 inches (green side)
* 1 red bell pepper cut into thin strips
* 30 grams of baby spinach leaves
* 5 tablespoons s. vegetable oil
* 1 tablespoon c. toasted sesame oil
* Teriyaki Marinade (can be store bought or make your own**)
* Something to bind (Ex: Kuzu starch, corn starch, etc...)


1) Place the chicken slices in a bowl and pour the teriyaki marinade, cover the chicken strips completely; marinate for one hour in the refrigerator.

2) In a high wall skillet, pour 3 tablespoons of olive oil and put the chicken in, with its marinade; cook over medium high heat. Cook only up until chicken is seared.

3) Once the chicken is seared, put a touch of starch to thicken the sauce and set the chicken pieces and reserve it by placing the pan on the side.

4) In a wok, put two tablespoons of olive oil and a tablespoon of sesame oil and cook the peppers for one minute over high heat setting and then add the onions. Cook over medium heat for 2 more minutes.

5) Add the noodles, the marinade and then finally the spinach leaves and the shallot tips.

6) Mix the noodles until they are well coated in the sauce, add some more starch if necessary.

7) Serve immediately; usually cooks make sure the onions, peppers and chicken are on top, over the noodles.

Sprinkle the dish with roasted sesame seeds, as desired.

**Homemade Teriyaki sauce

Making your own teriyaki sauce:

* 1 cup Japanese-style soy sauce
* 1/2 lb. brown sugar
* 2 tablespoons S. chicken broth
* 2 teaspoons mirin

1) Mix all ingredients in a saucepan
2) Bring to a boil over high heat. Simmer 5 minutes, making sure that the sauce does not overflow.

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