Although the name suggests soba noodles, wagamama uses ramen noodles in this dish.
|4||ounces soba or ramen noodles|
|2||tablespoons yaki soba sauce (see below)|
|1||small onion, cut into half-moon slices|
|4||scallions, cut into 1-inch lengths|
|Large handful fresh bean sprouts|
|15||tiny cooked shrimp|
|2||tablespoons vegetable oil|
|1||skinless, boneless chicken breast, cut into strips|
|1/2||each red and green bell pepper , seeded and cubed|
|2||eggs, lightly beaten|
|2||tablespoons pickled ginger, cut into matchsticks|
|1||tablespoon dried shallots|
|1/2||teaspoon sesame seeds, toasted|
2. In a large bowl, combine the yaki soba sauce, onion, scallions, bean sprouts, and shrimp. Toss well. Add the noodles and toss again.
3. Heat a wok over medium heat for 2 minutes or until almost smoking. Add the oil. Add the chicken and bell peppers. Stir-fry for 2 minutes. Add the noodle mixture and stir-fry for 3 minutes or until the mixture is warmed through.
4. Add the eggs and continue to stir-fry for 1 minute more or until the eggs are just cooked. Transfer to plates and top with pickled ginger, shallots, and sesame seeds. Adapted from "the wagamama cookbook"