Stir-Fried Spelt Yakisoba-Style Noodles with Cabbage

Spelt yakisoba-style noodles are stir-fried wheat noodles with cabbage, carrot and pan-cooked chicken in a sweet-savoury soy and Worcestershire sauce. This version uses dried spelt noodles. The texture stays chewy, with a mild nutty edge.

The dish takes 37 minutes from first slice to plate. A wok and a pot cover everything. The steps stay clear, and the heat does most of the work.

Spelt noodles go from firm to gummy fast. Drain them one minute before the packet time, then rinse under cold water. They finish cooking in the wok and stay springy.

You can slice the vegetables and mix the sauce a day or two ahead. On the night, you only boil, fry and toss.

Why You'll Love This Recipe

Spelt noodles stay chewy with a mild nutty flavour
Vegetables stay crisp because the wok runs hot
Slicing and sauce can be done a day ahead
Built on budget cabbage, carrot and onion

Tongs tossing glossy noodles through shredded cabbage and carrot in a hot steel wok on the stove

Ingredient Notes

dried spelt noodles: Look for thin spelt noodles or wholegrain spelt spaghetti. Wholegrain versions taste nuttier and need about a minute longer to cook.
Worcestershire sauce: It adds the tangy, fruity depth that gives yakisoba its flavour. It contains anchovy, so use a vegetarian brand if you need to avoid fish.
chicken thigh: Thigh stays tender in a hot wok where breast can turn dry. Breast works if sliced just as thin and cooked for 1 minute less.
white cabbage: White cabbage keeps its crunch better than green. Savoy works but wilts faster, so add it about 30 seconds later.

Two bowls with chopsticks, pickled ginger and green tea on a wooden table at dinner time

Prep Time 15 mins

Cook Time 22 mins

Total Time 37 mins

Cooking Method: Stovetop

Cuisine: Asian-Inspired

Courses: Main Course

Difficulty: Easy

Servings: 4

Estimated Cost: 2.10

Calories: 166

Best Season: all_year_round

Dietary: Contains fish, Contains gluten (spelt), Contains meat, Dairy-Free

Description

A stir-fried noodle dish built on dried spelt noodles, thin chicken strips and cabbage, finished in a reduced soy and Worcestershire glaze.

Ingredients

Noodles and stir-fry

300 g dried spelt noodles
1 tsp salt (for the noodle water)
200 g boneless skinless chicken thighs (sliced into 5 mm strips)
2 tbsp rapeseed oil (divided)
250 g white cabbage (thinly sliced)
2 carrots (medium (150 g); cut into matchsticks)
1 onion (medium (120 g); halved and thinly sliced)
4 spring onions (white and green parts separated, sliced)
2 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 tsp toasted sesame oil
1 tbsp sesame seeds (toasted)

Sauce

3 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp tomato ketchup
1 tbsp honey
1 tbsp rice vinegar
2 tbsp water

Instructions

1
Whisk the soy sauce, Worcestershire sauce, ketchup, honey, rice vinegar and water in a small bowl. Slice the cabbage, carrots, onion and spring onions, mince the garlic and grate the ginger. Cut the chicken into 5 mm strips.
2
Bring 3 litres / 3 quarts of water to a boil in a 4-litre / 4-quart pot and add the salt. Cook the noodles for 1 minute less than the packet time, usually 6 to 7 minutes. Taste one at 5 minutes, since spelt noodles turn gummy once they pass al dente. Drain, rinse under cold water for 20 seconds, and drain well.
3
Heat 1 tablespoon of rapeseed oil in a 30 cm / 12-inch wok over high heat for about 1 minute, until it shimmers. Add the chicken in one layer and fry for 4 to 5 minutes, stirring every 30 seconds, until golden at the edges and 165 F / 74 C inside. Move it to a plate.
4
Add the remaining 1 tablespoon of oil to the wok. Stir-fry the onion and carrots for 2 minutes. Add the cabbage, white spring onion, garlic and ginger, and cook for 3 to 4 minutes until the cabbage wilts at the edges but still has a crunch.
5
Add the noodles, chicken and sauce. Toss with tongs for 2 to 3 minutes until the noodles are coated and the sauce reduces to a glaze. Take the wok off the heat and stir in the sesame oil and green spring onion. Top with sesame seeds and serve straight away.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 166kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 2.5g13%
Cholesterol 50mg17%
Sodium 860mg36%
Potassium 620mg18%
Total Carbohydrate 70g24%
Dietary Fiber 7g29%
Sugars 10g
Protein 24g48%

Vitamin A 3800 IU
Vitamin C 28 mg
Calcium 75 mg
Iron 3.5 mg
Vitamin E 2 mg
Vitamin K 45 mcg
Thiamin 0.3 mg
Riboflavin 0.2 mg
Niacin 7 mg
Vitamin B6 0.5 mg
Folate 60 mcg
Vitamin B12 0.2 mcg
Phosphorus 280 mg
Magnesium 85 mg
Zinc 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Rinse the boiled noodles in cold water so the strands don't clump in the wok.
Keep the wok on high heat the whole time so the cabbage stays crisp.
Cook the chicken until it reaches 165 F / 74 C inside before moving it out.
Cut every vegetable to a similar thin size so they cook in the same time.

Keywords: spelt yakisoba noodles, spelt noodle stir fry, yakisoba-style noodles, spelt noodle recipe, chicken cabbage noodles

Equipment

30 cm / 12-inch wok or deep skillet
4-litre / 4-quart pot
colander
chef's knife and cutting board
tongs
instant-read thermometer

Tips

Taste a noodle at the 5-minute mark and drain as soon as the centre is still slightly firm.
Slice the chicken thigh across the grain into 5 mm strips so it cooks through in 4 to 5 minutes.
Heat the wok until the oil shimmers before adding anything, since a cool wok steams the cabbage instead of searing it.
Mix the sauce before you light the stove, because once the wok is hot there's no time to measure.
Toss with tongs rather than a spoon, which lifts the noodles and keeps the strands from tearing.

Variations

Swap the chicken for 250 g pressed firm tofu, cubed and fried until golden on all sides, and use a vegetarian Worcestershire sauce.
Add 150 g sliced shiitake mushrooms with the onion for a deeper savoury flavour and extra chew.
Use rice noodles, gluten-free tamari and a checked Worcestershire sauce to make a gluten-free version.

Storage and Reheating

Spelt yakisoba-style noodles keep in the fridge for 3 to 4 days in an airtight container. Cool them within 2 hours of cooking before sealing. The noodles firm up as they chill, which is normal.

Reheat in a 26 cm / 10-inch nonstick skillet over medium heat with 1 tablespoon of water. Stir for 3 to 4 minutes until steaming and the chicken reaches 165 F / 74 C. The water loosens the sauce and the noodles stay soft.

For make-ahead prep, slice the cabbage, carrot and onion and mix the sauce up to 2 days ahead, stored separately in the fridge. Cut the chicken up to 1 day ahead. Freezing isn't worth it, as the noodles turn soft once thawed.

Serving Suggestions

Spelt yakisoba-style noodles are best served straight from the wok in warm bowls. Top with the green spring onion, toasted sesame seeds and a little pickled ginger. The ginger cuts through the sweet sauce.

A fried egg on top adds richness. A cucumber salad dressed with rice vinegar and a pinch of salt gives a cool, crisp contrast. For a larger meal, add a small bowl of miso soup.

The dish suits a family dinner or a casual table with shared bowls. Keep the sides light so the noodles stay the focus.

Read it online: https://greatbritishspeltrecipes.com/recipe/stir-fried-spelt-yakisoba-style-noodles/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!