Japanese Chicken Sobameshi | Kobe Street Food Classic

Cut the chicken thigh fillets into small, approx. 1.5 cm cubes. Thinly shred the white cabbage and slice the spring onions (set aside the green parts for garnish). Chop the cooked wok noodles on a cutting board with a large chef's knife into approx. 2-3 cm pieces – this is the key authentic characteristic of sobameshi.

In a small bowl, mix together the homemade yakisoba sauce: Worcestershire sauce, soy sauce, and ketchup, until you get a smooth, thick sauce.

Heat 1 tablespoon of sunflower oil and the sesame oil in a large frying pan or wok over high heat. Add the diced chicken thigh fillets and sear for 3-4 minutes until nicely browned and cooked through.