Japanese-style Fried Noodles

Risotto à la Teriyaki 214 of 408 Vegetable Strudel with Fried Tofu

Kikkoman Sauces 405

Category 398

Ingredient 370

Videos 67

World Cuisines 129

Specials 397

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

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.