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
AuthorMabIn 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.
Boil the noodles for 2 minute less than what the package directions say, drain and set aside.
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.
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.
Top with a fried egg and katsuobushi, nori, or other toppings to taste.
Ingredients
Directions
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.
Boil the noodles for 2 minute less than what the package directions say, drain and set aside.
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.
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.
Top with a fried egg and katsuobushi, nori, or other toppings to taste.
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