Fried Noodles Yakisoba
Photography: YUKI SUGIURA
Mains
/

Fried Noodles Yakisoba

Yakisoba makes an excellent weeknight meal – quick, satisfying, and something you can make with whatever you have in the fridge. Saying that, there are certain vegetables that belong here and give the dish its unique flavour. Cabbage is an absolute must, as is the carrot. Some type of mushroom, such as shiitake, dried or fresh, or any other Asian mushrooms, such as king brown or oyster, lend deep flavour. Other seasonal green vegetables, such as peas, green beans or broccoli, are great in here, too. You can also use udon noodles instead of ramen noodles.
Save To My Favourites
Photography: YUKI SUGIURA

All products on this page have been selected by our editorial team, however we may make commission on some products.

Serves
4
Total Time
30 Minutes
Ingredients
SAUCE
2 tbsp of oyster sauce
2 tbsp of Tonkatsu sauce (page 34)
2 tbsp of tomato ketchup
1 tbsp of soy sauce
1 tsp of sugar
NOODLES
200g of dried ramen noodles
2-3 mushrooms (shiitake, for example)
1 tbsp of sesame oil
¼ head of cabbage, finely sliced
½ small onion, thinly sliced
¼ green bell pepper (capsicum), thinly sliced
1 carrot, peeled & cut into matchsticks
50g of mung bean sprouts
4 eggs
1 spring onion, finely chopped
OPTIONAL GARNISHES
Beni shoga (red pickled ginger, page 36)
toasted sesame seeds
aonori (green seaweed flakes) or dried nori seaweed cut into strips, katsuobushi (dried bonito flakes)
Method
Step 1

Combine the sauce ingredients and set aside.

Step 2

If using dried noodles, boil as instructed on the packet and drain. Blanch fresh noodles in boiling water for 30 seconds, then drain.

Step 3

For both, shock the drained noodles in a bowl of cool water, then drain again. Set aside.

Step 4

If using dried mushrooms, leave them to soak in hot water until they are ‘revived’ and soft, about 20 minutes. Slice thinly.

Step 5

Heat a wide pan or wok over a medium–high heat with half of the sesame oil.

Step 6

Add the cabbage, onion, green pepper, carrot and mushrooms, and toss, cooking until the cabbage is wilted and the carrot cooked but still with a bit of bite, about 7 minutes.

Step 7

Tip in the noodles and mung bean sprouts, followed by the sauce.

Step 8

Toss everything together for a moment, until the sauce coats the noodles. You may need to add a splash of water to keep it shiny.

Step 9

Remove from the heat but keep warm while you fry the eggs in the rest of the sesame oil for 1-2 minutes, or until the edges are frilly and the whites are set but the yolk is still runny.

Step 10

Serve immediately with the chopped spring onion, garnishes of choice and the fried egg on top.

Gohan: Everyday Family Cooking by Emiko Davies (Smith Street Books, £26) Photography: Yuki Sugiura

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily