Cook: 5 mins
Hakubaku Organic Yakisoba is available in leading Asian grocery stores. You can also use Hakubaku Organic Undon for the dish that can be found in major supermarkets.
200g Hakubaku Organic Yakisoba Noodles
1 clove garlic (sliced)
2g red chilli (cut into rings)
150g chicken breasts (thinly sliced)
80g shimeji mushrooms (roughly cut)
8 asparagus (cut into shorter sticks)
KEWPIE Yuzu Mayonnaise (to taste)
2 tsp soy sauce
2 tsp mirin
4 tbsp olive oil
4 pinches cooking salt
Pepper (to taste)
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. Add noodles with small amount of hot water (to loosen the noodles), followed by Sauce mixture.
4. Once the mixture is all combined, serve with desired amount of yuzu mayonnaise over the top.