For this week's pantry raid with Mark Bittman, I settled for yakisoba in order to use up some chai soba (soba noodles coloured with green tea; like matcha ice cream) and a glass of mung bean sprouts. As yakisoba is more of a concept than an actuall recipe it probably doesn't matter that I used soba noodles, which normally you don't. It's a tasty dish and great for cleaning out the pantry.
Inspiration: Yakisoba by Mark Bittman
200 g chai soba
200 g mung bean sprouts, drained
200 g chicken breast, evenly diced
1 bunch scallions, cut into 1 cm slices
For the sauce:
2 Tbsp apple vinegar
2 Tbsp mirin
2 tsp ajvar
Cook the soba or noodles of choice according to manufacturer's instructions and drain. In a small bowl, combine the sauce ingredients and set aside.
In a skillet, heat the oil and fry the chicken breast until their whole surface has turned white, stirring often. Add the scallions, stir-fry for 3-4 minutes. Add the bean sprouts, reduce heat to medium-low, cover and let cook for a few minutes. Add the noodles to the skillet and stir in.
Garnish the serving portions with the sauce.