Japanese-style Fried Noodles

Risotto à la Teriyaki 12 of 436 Vegetable Strudel with Fried Tofu

Kikkoman Sauces 432

Category 423

Ingredient 390

Videos 67

World Cuisines 134

Specials 427

Naturally Brewed Soy Sauce Stir-fry Sauce Main courses Seafood Poultry Vegetables Noodles & Pasta Japanese Wok recipes Autumn

Preparation time: 30 mins

Calorific value (per portion): 1564 kJ / 374 kcal

40 ml chicken stock
7 tbsp. Kikkoman Stir-fry sauce
1-2 sheets of nori
160 g chicken breast
1 tbsp. Kikkoman naturally brewed soy sauce
120 g king prawns
60 g shiitake mushrooms
100 g pointed cabbage
80 g carrots
2 spring onions
200 g dry tagliatelle
30 ml vegetable oil
2-3 drops of sesame oil

Preparation

Mix together the chicken stock and the Stir-fry sauce in a bowl. Cut the nori sheets into 5 cm long, fine strips. Cut the chicken into thin slices and season with naturally brewed soy sauce. Cut the prawns into bite-sized pieces. Cut the shitake mushrooms into thin slices. Cut the pointed cabbage into approx. 2 x 4 cm sized pieces. Halve the carrots and cut diagonally into 2-3 mm thin slices. Also cut the spring onions diagonally into 5 mm slices.

Cook the noodles according to the pack instructions (but don’t add salt). Drain the noodles. Heat up the vegetable oil in a wok and fry the chicken, prawns and vegetables, adding them one after another. Add the cooked noodles and continue frying. Then add the Stir-fry sauce and sesame oil mixture and swivel the wok to mix everything thoroughly. Arrange the fried noodles on plates and sprinkle with nori strips.