An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice.
Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, an elegant izakaya style sobameshi - yakisoba noodles with rice. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It's appreciated by millions every day. They are nice and they look wonderful. An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice is something which I've loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook an elegant izakaya style sobameshi - yakisoba noodles with rice using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice:
- {Get 1 of pack Yakisoba noodles.
- {Prepare 1 of rice bowl Cooked white rice.
- {Get 1 of rice bowl Vegetables (cabbage plus whatever you have).
- {Take 3 of Egg whites.
- {Get 2 of Egg yolks.
- {Prepare 1 of The sauce packet that comes with the yakisoba plus other seasonings if needed.
- {Make ready 1 dash of Salt.
- {Take 1 dash of Pepper.
- {Get 1 of as toppings, (to taste) Aonori, beni-shoga pickled red ginger, mayonnaise.
Steps to make An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice:
- Use 3 frozen or fresh egg whites. Warm up the rice and noodles in the microwave. Chop up the vegetables and noodles roughly..
- 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..
- Add the sauce packet, salt and pepper to season..
- Arrange the noodles and rice on a plate, make an indentation in the center and drop in the egg yolks..
- 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..
- Wrap the mound of noodles and rice with the egg white omelettte, shiny white side up..
- Make a cut in the center so that the yolk pours out. You can cut it right at the table, too!.
- Add some Japanese-style Worcestershire sauce with some toppings, and it's done..
- 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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