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BREAKFAST YAKISOBA
Prep: 30 minutes
Cook: 20 minutes
Makes: 2 servings
For reasons unknown, this recipe is named after Japanese buckwheat noodles (soba) but calls for wheat noodles (ramen). Look for ramen noodles in the Asian foods aisle. Choose plain noodles, not the instant soup packages. Other noodles (including soba) work too.
4 teaspoons soy sauce
1/2 teaspoon sugar
4 ounces ramen noodles
2 slices bacon, cut crosswise into 1-inch tabs
1/2 cup quartered white mushrooms
1 cup diced green cabbage, in 1-inch pieces
1/2 cup diced red onion, in 1/2-inch pieces
2 eggs beaten with 1 teaspoon cold water
1/4 cup finely chopped fresh tomato
1. Dissolve: In a large bowl, stir together soy and sugar.
2. Boil: Heat a large pot of water to a boil, drop in noodles and cook just tender, 2 to 3 minutes. Drain and rinse under cool water, drain again. Slide noodles into the bowl with the soy and toss to coat.
3. Brown: Heat a wok (set on a wok-ring) over medium-high heat or a cast-iron skillet set over medium heat. When hot, toss in bacon. Cook, stirring with chopsticks or a wooden spatula, until crunchy and brown, 5 to 6 minutes. Scoop out bacon, leaving rendered fat in the pan.
4. Stir-fry: Slide mushrooms into the pan and cook, stirring, 2 minutes. Add cabbage and onion. Stir-fry until vegetables are nicely browned, about 5 minutes.
5. Toss: Slide noodles into the pan, toss until hot, about 1 minute. Pour in egg and scramble with noodles until egg is just set, about 1 minute. Toss in reserved bacon.
6. Serve: Scoop noodles into two shallow bowls. Top with tomato. Dig in.
Provenance: Inspired by Wagamama Restaurants.
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