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Yakitori Sauce

  • Brown sugar 150.0 ml
  • Rice wine vinegar 75.0 ml
  • Sake or white wine 75.0 ml
  • Garlic, crushed 20.0 g
  • Water 150.0 ml
  • Cornstarch 75.0 ml

Yakitori Chicken

  • Yakitori sauce 900.0 ml
  • Chicken breast, boneless, cut into 2.5 cm strips 2.0 kg
  • Metal or bamboo skewers, 12-15
  • Spring onion, chopped 50.0 g

Yakisoba Noodles

  • Rice wine vinegar 2.0 tbsp
  • Oyster sauce 40.0 ml
  • Worcestershire sauce 45.0 ml
  • Vegetable oil 75.0 ml
  • Shitake mushrooms, fresh, thinly sliced 20.0 whole
  • Onions, thinly sliced 100.0 g
  • Carrots, julienne 100.0 g
  • Green cabbage, shredded 100.0 g
  • Red pepper, julienned 100.0 g
  • Yakisoba noodles or ramen noodles 1.0 kg
  • Sesame seeds, toasted 30.0 g
  • Spring onion, chopped, for garnish

Grilled chicken on a bed of stir-fried noodles, seasoned with the perfect balance of Umami flavour.



  1. Yakitori Sauce

    1. In a medium pan over medium-high heat, whisk the Knorr Professional Soya Sauce, brown sugar, rice wine, sake, and garlic. In a small bowl whisk the water and cornstarch. Add to the sauce pan and whisk. Continue to cook until it starts to thicken.
  2. Yakitori Chicken

    1. Add the chicken to a medium-sized bowl. Add half the prepared sauce and toss the chicken to coat. Thread each skewer with chicken.
    2. Turn the grill to medium-high and cook the skewered chicken for 4-6 min. Flip and baste with sauce. Continue to cook until the chicken is cooked throughout and no longer pink.
    3. Baste with sauce and remove from the grill.
  3. Yakisoba Noodles

    1. In a small bowl, mix together the rice wine vinegar, Knorr Professional Soya Sauce, oyster sauce and Worcestershire sauce until thoroughly combined.
    2. Add 2 tbsp of oil to the pan, along with the shitake mushrooms. Stir-fry for 2 min and then add the onions, carrots, cabbage, and red peppers.
    3. Stir-fry for another 2 min, and then add the noodles. Pour the sauce mixture over the noodles. The liquid will help break them up.
    4. Continue to stir-fry the mixture for another 2-3 min until the noodles are heated through.
    5. Arrange the noodles on a plate topped with the cooked chicken skewers. Garnish with toasted sesame seeds and chopped spring onion.
  4. Chef’s Tip:

    1. To cut down the cost of the dish, you can use chicken thighs.