Yakisoba

Method

Tap a step when it's done.

1. 1Mix all the sauce ingredients (Worcestershire, ketchup, oyster sauce, soy sauce, sugar) in a bowl. If using dried noodles, cook them 1 minute less than the packet says, rinse under cold water and drain well; fresh yakisoba noodles just need loosening with your hands.
2. 2Heat 1 tbsp oil in a large frying pan or wok over high heat. Add the chicken with salt and pepper and stir-fry for 4-5 minutes, until opaque and lightly browned.
3. 3Add the onion and carrot and stir-fry for 2 minutes. Add the cabbage and cook 2 minutes more, until it starts to wilt but still has some crunch.
4. 4Push the vegetables to the side, add the remaining oil and the noodles to the middle. Add 2 tbsp water and loosen the noodles with tongs for 1-2 minutes until heated through.
5. 5Pour the sauce over the noodles and toss everything together for 2 minutes. It's ready when the noodles have soaked up the sauce, turned a deep brown and no liquid is left in the pan.
6. 6Add the spring onions and toss for 30 seconds more. Serve right away, topped with pickled ginger or seaweed flakes if you have them.