Chicken Sobameshi | Japanese teppan street food

Clean the chicken thigh fillets and cut them into small, bite-sized pieces of about 1-1.5 cm. Season with a pinch of salt and pepper.

Cut the white cabbage into thin strips, then chop into smaller squares. Thinly slice the spring onions, separating the white and green parts. Finely grate the garlic and fresh ginger.

Cook the wok noodles in boiling water according to the package instructions (approx. 2-3 minutes), drain, and rinse with cold water, then chop them into roughly 2-3 cm pieces on a cutting board. Fluff the cooked rice with a fork.