Yuzu Mayo Chicken Yakisoba

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Serves 2 · Ready in 15 min

Recipe brought to you with the help of our friends at Asian Inspirations

Recipe

Serves 2 · Total 15m

Ingredients

Main Ingredients

• 200g Hakubaku Organic Yakisoba Noodles
• 150g chicken breasts (thinly sliced)
• 80g shimeji mushrooms (roughly cut)
• 8 asparagus (cut into shorter sticks)
• 1 clove garlic (sliced)
• 2g red chilli (cut into rings)
• Kewpie Yuzu Mayonnaise (to taste)

Sauce

• 2 tsp Murasaki Soy Sauce
• 2 tsp Obento Mirin Seasoning
• 4 tbsp olive oil
• 4 pinches cooking salt
• Pepper (to taste)

Method

1. Cook the noodles approximately 3⁄4 of the way and cool in ice bath to avoid further cooking. Drain and leave aside.
2. In a pan, gently cook garlic and chilli in oil until fragrant and cooked through, then add chicken. Cook the chicken for 3-4 mins. When it is almost cooked, add mushrooms, then asparagus.
3. Mix all Sauce ingredients and set aside.
4. Add noodles with small amount of hot water (to loosen the noodles), followed by Sauce mixture.
5. Once the mixture is all combined, serve with desired amount of yuzu mayonnaise over the top.