One-Pan Sobameshi: Easy Ramen Noodle Fried Rice in 20 Mins

By Sudachi · 20 min

Ingredients

Instructions

1. Peel the carrot and dice it small. Cut the green bell pepper and green cabbage into similar-sized pieces.
2. Cut the 150 g block of pre-steamed yakisoba noodles into strips about 1-2 cm thick.
3. Finely chop the 150 g of thinly sliced pork belly, or use ground pork instead.
4. In a bowl, mix 1 tbsp Worcestershire sauce, ½ tbsp oyster sauce, 1 tsp tomato ketchup, ⅛ tsp smoked paprika and ⅛ tsp Japanese-style curry powder. Set aside near the stove.
5. Heat a non-stick pan over medium heat and add 1 tsp cooking oil. Once hot, add the garlic clove and the pork, season with a pinch of salt and pepper, and fry until the fat starts to render. Push the pork to one side, turn the heat to high and add the noodles. Fry without disturbing until crispy, then flip and repeat on the other side. Stir the pork now and then so it doesn't burn.
6. Add the vegetables with another sprinkle of salt and mix well.
7. Add the 150 g cooked day-old short-grain rice, 1 tsp Chinese-style chicken bouillon powder, ¼ tsp dashi granules and ½ tbsp sake. Stir-fry until the rice separates and everything is evenly mixed.
8. Pour the sauce into the pan and stir until everything is lightly coated.
9. Pour 1 tsp soy sauce around the edge of the pan and stir-fry for another minute. If the pan is shallow, make a space and pour the soy sauce onto the pan itself, let it darken slightly, then mix it in.
10. Add 3 tbsp tempura flakes and mix thoroughly before removing the pan from the heat.
11. Plate up and drizzle with a little toasted sesame oil. Top with bonito flakes, aonori, red pickled ginger and sunny-side-up eggs if you like.

Summarized from Sudachi's video. Watch it for the details.

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GarlicEggGingerCarrotRiceBell pepperCabbagePork belly