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An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice Recipe

An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice Recipe
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Prepare the ingredients before making An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice in your home. Then, follow these steps below to serve An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice for your family or friends.

Ingredients: An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice

  • 1 pack Yakisoba noodles
  • 1 rice bowl Cooked white rice
  • 1 rice bowl Vegetables (cabbage plus whatever you have)
  • 3 Egg whites
  • 2 Egg yolks
  • 1 The sauce packet that comes with the yakisoba plus other seasonings if needed
  • 1 dash Salt
  • 1 dash Pepper
  • 1 as toppings, (to taste) Aonori, beni-shoga pickled red ginger, mayonnaise

How to Make An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice in your home by yourself.

    Step 1
  • Use 3 frozen or fresh egg whites. Warm up the rice and noodles in the microwave. Chop up the vegetables and noodles roughly.
  • Step 2
  • Heat some oil in a frying pan and start stir-frying the vegetables. Add the noodles and rice after a while and keep stir frying.
  • Step 3
  • Add the sauce packet, salt and pepper to season.
  • Step 4
  • Arrange the noodles and rice on a plate, make an indentation in the center and drop in the egg yolks.
  • Step 5
  • Wipe out the frying pan and heat up some more oil. Make a thin egg white omelette. Avoid mixing around the white too much or it will bubble.
  • Step 6
  • Wrap the mound of noodles and rice with the egg white omelettte, shiny white side up.
  • Step 7
  • Make a cut in the center so that the yolk pours out. You can cut it right at the table, too!
  • Step 8
  • Add some Japanese-style Worcestershire sauce with some toppings, and it's done.
  • Step 9
  • I edited the recipe, increasing the egg whites from 2 to 3 so that the omelette wraps the mound of noodles and rice cleanly when using 1 pack of yakisoba noodles.
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