Recipe: Yakisoba, Oyakodon Style

I love Oyakodon and Yakisoba so for this dish I decided to combined the best of both worlds and then top it with a perfect little fried egg hat. The dish is definitely one best saved for a special occasion thanks to a considerable amount of work but it not fail to impress any guest.

Yakisoba, Oyakodon Style
Serves 4
  1. 8 ounces chicken breast, cubed
  2. 1 chilli, diced
  3. 3 stems of lemongrass
  4. 1/2 tbs fish sauce
  5. 1/2 tsp sugar
  6. 1 package yakisoba noodles (or any long, thin yellow noodles)
  7. 4 carrots, julienned
  8. 1/2 onion, diced
  9. 10 scallions, diced finely
  10. 1/4 head cabbage, diced
  11. 1 tablespoon worcestershire sauce
  12. 1 teaspoon oyster sauce
  13. 1 teaspoon ketchup
  14. 1/2 teaspoon soy sauce
  15. 1/2 teaspoon mirin
  16. katsuobushi and nori, to taste
  17. 4 eggs
  1. In a large pan heat some oil once hot add the chicken, chili, lemongrass, fish sauce and sugar and cook on high heat for about 5 minutes until cooked through, set aside.
  2. Boil the noodles for 2 minute less than what the package directions say, drain and set aside.
  3. In a wok or dutch oven heat a small amount of oil and add the vegetables and heat until the cabbage is broken down, about 5-7 minutes.
  4. To the cooked vegetables add in the chicken, noodles, worcestershire sauce, oyster sauce, ketchup, soy sauce, and mirin and toss to coat. Cook 3-5 minutes until noodles start to brown and the sauce starts to caramelize.
  5. Top with a fried egg and katsuobushi, nori, or other toppings to taste.
Mab Made Food

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