Recipe Kaoru Nakamura's Yaki Soba

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Kaoru Nakamura was born in Fukuoka - an industrial island, in southern Japan. It is known as the gateway to China and Korea, and some aspects of Nakamura’s food reflect this mix of cultures. Having learnt his trade Australia, Nakamura came to England to start working at Call Lane’s Norman. He’s changed the menu there, giving it a fresh and creative style to the food with a blend of authentic Asian foods and an hint of Englishness.

INGREDIENTS
Serves 2

2 tbsp vegetable oil
160g chicken pieces
6-8 prawns
40g onion
20g mangetout
60g pepper
20g carrot
60g beansprout
30g spring onion
60s Chinese cabbage
340g egg noodles
Pickled ginger and seaweed to taste
120ml yaki soba sauce

For the yaki soba sauce
360ml Japanese cooking sake
200ml oyster sauce
60ml soy sauce
100ml Worcestershire sauce
1 tbsp sugar
White ground pepper to taste

METHOD
Pre-prepare the yaki soba sauce by mixing together all the ingredients.

Once that’s prepared, heat the vegetable oil in a hot wok and add the chicken and prawns, then heat through. Next add all the vegetables and heat through.

Add the egg noodles and the yaki soba sauce and again heat through. Once ready, serve and add the pickled ginger and seaweed.

Posted on Wednesday 3rd March 2010

You are in: Food & Drink » Recipe »Kaoru Nakamura's Yaki Soba