✔ Updated · real noodle-to-sauce ratio, chicken to 165°F, fully set egg
My Wagamama yaki soba recipe recreates the restaurant's popular chicken and prawn (shrimp) noodles at home: thin egg noodles stir-fried with chicken, shrimp, egg, onion, peppers, scallions and bean sprouts in a sweet soy sauce, then topped with pickled ginger, crispy shallots and sesame seeds.
At a glance
The one tip that matters: Rinse the cooked noodles under cold water and toss them with a little oil. It washes off the surface starch so they stir-fry into glossy strands instead of a sticky clump.
It's a copycat-style version rather than the restaurant's own recipe, and it's on the table in about 35 minutes.
Why You'll Love This Yaki Soba
- Restaurant noodles at home, sweet, savory and smoky from a hot wok.
- One pan, 35 minutes, with a five-ingredient sauce you stir together in a bowl.
- Easy to adapt: all chicken, all shrimp, tofu or veggie-only all work.
What Is Wagamama Yaki Soba?
Wagamama is a pan-Asian restaurant chain that started in London and is best known in the UK and Ireland for its ramen and teppan-fried noodles. Its yaki soba is a stir-fried noodle dish with chicken, shrimp (prawns), egg, peppers, onion, scallions and bean sprouts, finished with pickled ginger, crispy shallots and sesame seeds.
Yaki soba means "fried noodles" in Japanese. Despite the name, it uses wheat noodles rather than buckwheat soba, which surprised me the first time I made it. If you like Wagamama at home, try my Wagamama-style firecracker chicken too.
Variations and Substitutions
- Vegetarian: replace the chicken and shrimp with strips of extra-firm tofu and add sliced mushrooms.
- More vegetables: add shredded cabbage, julienned carrots or snow peas with the peppers.
- Other proteins: thinly sliced pork or scallops work well; cook pork to 145°F and scallops until opaque.
- Gluten-free: use rice noodles and tamari instead of soy sauce.
- More egg: for a different take on egg and vegetables, try our egg foo young.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Prep everything first. A stir-fry moves fast, so have the sauce mixed and everything sliced before the wok goes on.
- Rinse the noodles. Egg and soba noodles are starchy. A cold rinse and a little oil stop them from clumping and turning gluey.
- Cook the protein properly. Chicken is done at 165°F with no pink in the middle, and shrimp are done when they are pink and opaque all the way through. Scramble the egg until fully set.
- Use real heat. A very hot wok gives the noodles a little smoky char. If your pan is small, cook in two batches so it doesn't steam.
- No dark soy sauce? Use regular soy sauce with 1/4 teaspoon molasses for color. No fried shallots? Use store-bought crispy fried onions, or see our shallot substitutes.
Wagamama-Style Chicken and Shrimp Yaki Soba
3
servings20
minutes15
minutes620
kcal35
minutesA Wagamama-style yaki soba made at home: thin egg noodles stir-fried with chicken, shrimp, egg, onion, peppers, scallions and bean sprouts in a quick sweet soy sauce, finished with pickled ginger, crispy shallots and sesame seeds.
Ingredients
- For the Yaki Soba Sauce
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon mirin (or 1 tablespoon water plus 1 teaspoon extra sugar)
2 teaspoons light brown sugar
1 teaspoon toasted sesame oil
- For the Noodles
8 oz dried thin egg noodles or ramen noodles (or 1 lb fresh yakisoba noodles)
1 large (about 8 oz) boneless, skinless chicken breast, cut into thin strips
8 oz large raw shrimp, peeled and deveined (about 15)
2 large eggs, beaten
3 tablespoons vegetable or canola oil
1 small onion, thinly sliced
1 red bell pepper, thinly sliced (or half red, half green)
2 garlic cloves, minced
4 scallions, cut into 1-inch pieces
1 cup bean sprouts
- To Garnish
2 tablespoons pickled ginger
2 tablespoons crispy fried shallots or onions
1 teaspoon toasted sesame seeds
Directions
- Prep
- Stir the light soy sauce, dark soy sauce, mirin, brown sugar and sesame oil together in a small bowl until the sugar dissolves. Slice the chicken, onion and pepper, cut the scallions and rinse the bean sprouts.
- Cook the noodles according to the package directions, usually 3 to 4 minutes. Drain, rinse under cold water to remove the surface starch, drain well and toss with 1 teaspoon of the oil so they don’t stick.
- Stir-Fry
- Heat a wok or large skillet over high heat with 1 tablespoon oil. Add the beaten eggs and scramble for about 1 minute, until fully set with no runny egg left. Transfer to a plate.
- Add 1 tablespoon oil and the chicken strips. Stir-fry for 4 to 5 minutes, until golden and cooked through to 165°F with no pink inside. Add the onion, pepper and garlic and stir-fry for 2 minutes.
- Add the shrimp and stir-fry for 2 to 3 minutes, until pink and opaque all the way through.
- Add the remaining oil, the noodles and the sauce. Toss over high heat for 2 minutes, until every strand is glossy and coated.
- Add the scallions, bean sprouts and scrambled egg and toss for 1 minute more, just until the sprouts are hot but still crunchy.
- Divide between bowls and top with pickled ginger, crispy shallots and sesame seeds. Serve right away.
Like this recipe?
Follow us @recipefairy on Pinterest
Frequently Asked Questions
What noodles are in Wagamama yaki soba?
Yaki soba is made with thin wheat noodles, similar to ramen or egg noodles, rather than buckwheat soba despite the name. Dried thin egg noodles, ramen noodles or fresh yakisoba noodles all work well at home.
What is in yaki soba sauce?
A simple yaki soba sauce is light and dark soy sauce sweetened with a little sugar and mirin, with a touch of sesame oil. Many Japanese yakisoba sauces also include Worcestershire-style sauce or oyster sauce.
Can I make it with just chicken or just shrimp?
Yes. Use about 1 pound of either one. Cook chicken to 165°F and shrimp until pink and opaque. For a vegetarian version, swap in extra-firm tofu and add mushrooms, carrots or cabbage.
Can I use instant ramen noodles?
Yes. Use three 3-ounce blocks of instant ramen, cook them briefly, rinse and drain, and throw away the seasoning packets since the sauce provides the flavor.
How do I store and reheat leftovers?
Refrigerate leftovers in an airtight container within 2 hours of cooking and eat within 3 days. Reheat in a hot skillet with a splash of water, or in the microwave, until steaming hot (165°F).
This is my favourite meal looks delish can’t wait to try it thanks.