There are many sources of details on cooking. Some info is tailored towards experienced chefs and except the typical person. It can be confusing to wade through every one of the offered details. Fortunately, this An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice recipe is easy to make and will offer you some excellent ideas. They will help any individual, even an amateur.

An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice

To cook An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice you only need 9 ingredients and 9 steps. Here is how you do it.

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

Prepare pack Yakisoba noodles.

You need rice bowl Cooked white rice.

You need to prepare rice bowl Vegetables (cabbage plus whatever you have).

Provide Egg whites.

Use Egg yolks.

Provide The sauce packet that comes with the yakisoba plus other seasonings if needed.

Use Salt.

Provide Pepper.

Prepare as toppings, (to taste) Aonori, beni-shoga pickled red ginger, mayonnaise.

Short Tips:

Do not concern about sharp knives. Can they give you a nasty cut? absolutely. But dull knives are constantly proved tested to be a lot of dangerous because they are more prone to slip when cutting, that makes the chance of cutting yourself higher. If you attempt to keeping knives sharp, you ought to also find out how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

step by step :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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