Japanese Chicken Yakisoba | Lightning-Fast Street Food Favourite

Cut the chicken thigh fillets into thin, bite-sized strips, then sprinkle with a pinch of salt and freshly ground black pepper. Thinly shred the cabbage, cut the carrot into matchsticks, and slice the spring onions (set aside the green parts for serving). Crush the garlic and finely grate the ginger.

In a small bowl, mix together the ingredients for the homemade yakisoba sauce: Worcestershire sauce, soy sauce, and honey, stirring until well combined.

Cook the wok noodles in boiling water according to the package instructions for 2-3 minutes, then drain and rinse with cold water to prevent sticking.