From Kansai Our Family's Sobameshi Yakisoba Noodles With Rice Simple Recipe by cookpad.japan
 cookpad.japan @cookpad_jp This is the sobameshi I first had 8 years ago in Kobe. It can be made easily at home, and when we don't have enough soba, I just add more rice. It's great with beer, and kids also love it. If you have yakisoba, you can make this with whatever you have leftover in the refrigerator, so I often make this for lunch on weekends. Just make this as if you were making yakisoba. If you prefer shorter noodles, then chop on a cutting board before cooking. You can use whatever for the vegetables. Carrots and white onions are also delicious. Chikuwa and kamaboko are also good. Recipe by Kouhei1206 This is the sobameshi I first had 8 years ago in Kobe. It can be made easily at home, and when we don't have enough soba, I just add more rice. It's great with beer, and kids also love it. If you have yakisoba, you can make this with whatever you have leftover in the refrigerator, so I often make this for lunch on weekends. Just make this as if you were making yakisoba. If you prefer shorter noodles, then chop on a cutting board before cooking. You can use whatever for the vegetables. Carrots and white onions are also delicious. Chikuwa and kamaboko are also good. Recipe by Kouhei1206 From Kansai Our Family's Sobameshi - Yakisoba Noodles with Rice Simple Share its first Cooksnap! This is the sobameshi I first had 8 years ago in Kobe. It can be made easily at home, and when we don't have enough soba, I just add more rice. It's great with beer, and kids also love it. If you have yakisoba, you can make this with whatever you have leftover in the refrigerator, so I often make this for lunch on weekends. Just make this as if you were making yakisoba. If you prefer shorter noodles, then chop on a cutting board before cooking. You can use whatever for the vegetables. Carrots and white onions are also delicious. Chikuwa and kamaboko are also good. Recipe by Kouhei1206 This is the sobameshi I first had 8 years ago in Kobe. It can be made easily at home, and when we don't have enough soba, I just add more rice. It's great with beer, and kids also love it. If you have yakisoba, you can make this with whatever you have leftover in the refrigerator, so I often make this for lunch on weekends. Just make this as if you were making yakisoba. If you prefer shorter noodles, then chop on a cutting board before cooking. You can use whatever for the vegetables. Carrots and white onions are also delicious. Chikuwa and kamaboko are also good. Recipe by Kouhei1206 Ingredients 4 servings 4 bundles Yakisoba noodles 1 rice bowl's worth Hot cooked rice 200 grams Pork meat or bacon 1 Onion 2 leaves Cabbage 7 tbsp Tonkatsu sauce (I recommend Otafuku Okonomiyaki Sauce) 2 tbsp Oyster sauce 1 dash Salt and pepper 1 tbsp Sesame oil 4 bundles Yakisoba noodles 1 rice bowl's worth Hot cooked rice 200 grams Pork meat or bacon 1 Onion 2 leaves Cabbage 7 tbsp Tonkatsu sauce (I recommend Otafuku Okonomiyaki Sauce) 2 tbsp Oyster sauce 1 dash Salt and pepper 1 tbsp Sesame oil Cooking Instructions 1 Cut the onion, cabbage, and meat into appropriate sizes. Cook the meat and vegetables in a heated frying pan with sesame oil as if making yakisoba. 2 Add the rice and soba to Step 1 and cook. Use kitchen scissors to cut up the soba! 3 Flavor with salt, pepper, and the sauce and it's complete! 1 Cut the onion, cabbage, and meat into appropriate sizes. Cook the meat and vegetables in a heated frying pan with sesame oil as if making yakisoba. 1 Cut the onion, cabbage, and meat into appropriate sizes. Cook the meat and vegetables in a heated frying pan with sesame oil as if making yakisoba. 2 Add the rice and soba to Step 1 and cook. Use kitchen scissors to cut up the soba! 2 Add the rice and soba to Step 1 and cook. Use kitchen scissors to cut up the soba! 3 Flavor with salt, pepper, and the sauce and it's complete! 3 Flavor with salt, pepper, and the sauce and it's complete! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 14, 2014 05:17 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Sobameshi - Yakisoba Noodles and Rice Sobameshi - Yakisoba Noodles and Rice Yakisoba, stir-fried udon, fried rice... I felt like I was just eating the same stuff for lunch over and over again. Then I remembered a frozen foods sobameshi I had a while back, and recreated it in my own way. I use a sweet, rich okonomiyaki sauce, like the "Otafuku" brand. If using the sauce that was included with the yakisoba noodles in place of the Worcestershire-style sauce, add the okonomiyaki sauce first, and then add the yakisoba sauce while tasting. Make the rice on the hard side to keep the sobameshi from becoming sticky. Recipe by Yumisuna77 cookpad.japan Easy Sobameshi - Yakisoba Noodles and Rice Easy Sobameshi - Yakisoba Noodles and Rice I always buy 3-packs of yakisoba noodles, but if I make 2 servings there's always 1 pack left over. When I was thinking of ways to use up the leftover pack, I tried making sobameshi, which is a regional speciality. 1 pack of noodles and 1 bowl of rice makes 2 servings - very economical. You can make this with frozen noodles. Just chop up while the noodles are still half frozen. Use up any bits of leftover noodles this way. Chop up cabbage or any vegetables you have on hand and add them to this to make it even more delicious. For 2 servings. Recipe by YU-RI cookpad.japan An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice I had a sobameshi at an izakaya (Japanese gastropub) a while back like this. The egg yolk falling out from the middle was quite exciting, so I tried to recreate the dish. This is a perfect way to use up that 1 pack of yakisoba noodles that always seems to be left over. This recipe uses up the frozen egg whites left over from making sweets. It's a rather rich dish, so rather than eating it by yourself you may want to share it with someone or serve it at a dinner party, divided amongst all the guests. For 1 yakisoba noodle pack's worth. Recipe by *3103* cookpad.japan An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) I was born and raised in Chuo Ward, Osaka, and love "okonomiyaki," "yakisoba" and "takoyaki". There are so many yummy restaurants here, but they're always so crowded... Even if these don't taste or look exactly the same as what you'd get in those places, I'm actually quite proud of what I've got here. Everything I've listed here are hints. Yakisoba and stir-fried udon noodles are such simple dishes, but those served at the okonomiyaki shop are really yummy. If you take some extra care during just a couple of steps, your noodles will taste so much better. I know yakisoba dishes vary in taste by region, but I hope you'll try this out at least once! For 1 serving. Recipe by *ai* cookpad.japan Ika Yakisoba (Panfried Noodles with Squid) Ika Yakisoba (Panfried Noodles with Squid) I aimed to make yakisoba like the ones served at yatai (outdoor food stalls) that aren't wet and sticky. If you make yakisoba in this way, it will be delicious even without the squid. I always freeze noodles, so I start by microwaving them for 3 minutes and then go on to Step 1. If the noodles won't separate, warm them up a bit in the microwave. The key to this recipe is to pan fry the noodles well. Recipe by Demingo cookpad.japan Chinese Yakisoba Noodles Chinese Yakisoba Noodles I love the yakisoba noodles served at that chain restaurants, so I tried to recreate it at home. You can shorten the cooking time by warming the noodles in the microwave beforehand. Another tip is to mix the noodles together with the seasoning ingredients as soon as possible after adding to the pan. Recipe by Ryoutanchan cookpad.japan Yakisoba (Fried Noodles) Yakisoba (Fried Noodles) This is a very popular casual food everyone likes. And you can see it made with a big iron plate in a street stall at the festival or event. Based on your taste, you can substitute pasta, or buckwheat noodles and so on. Rie Sobameshi - Yakisoba Noodles and Rice Sobameshi - Yakisoba Noodles and Rice Yakisoba, stir-fried udon, fried rice... I felt like I was just eating the same stuff for lunch over and over again. Then I remembered a frozen foods sobameshi I had a while back, and recreated it in my own way. I use a sweet, rich okonomiyaki sauce, like the "Otafuku" brand. If using the sauce that was included with the yakisoba noodles in place of the Worcestershire-style sauce, add the okonomiyaki sauce first, and then add the yakisoba sauce while tasting. Make the rice on the hard side to keep the sobameshi from becoming sticky. Recipe by Yumisuna77 cookpad.japan Sobameshi - Yakisoba Noodles and Rice Sobameshi - Yakisoba Noodles and Rice Yakisoba, stir-fried udon, fried rice... I felt like I was just eating the same stuff for lunch over and over again. Then I remembered a frozen foods sobameshi I had a while back, and recreated it in my own way. I use a sweet, rich okonomiyaki sauce, like the "Otafuku" brand. If using the sauce that was included with the yakisoba noodles in place of the Worcestershire-style sauce, add the okonomiyaki sauce first, and then add the yakisoba sauce while tasting. Make the rice on the hard side to keep the sobameshi from becoming sticky. Recipe by Yumisuna77 cookpad.japan Easy Sobameshi - Yakisoba Noodles and Rice Easy Sobameshi - Yakisoba Noodles and Rice I always buy 3-packs of yakisoba noodles, but if I make 2 servings there's always 1 pack left over. When I was thinking of ways to use up the leftover pack, I tried making sobameshi, which is a regional speciality. 1 pack of noodles and 1 bowl of rice makes 2 servings - very economical. You can make this with frozen noodles. Just chop up while the noodles are still half frozen. Use up any bits of leftover noodles this way. Chop up cabbage or any vegetables you have on hand and add them to this to make it even more delicious. For 2 servings. Recipe by YU-RI cookpad.japan Easy Sobameshi - Yakisoba Noodles and Rice Easy Sobameshi - Yakisoba Noodles and Rice I always buy 3-packs of yakisoba noodles, but if I make 2 servings there's always 1 pack left over. When I was thinking of ways to use up the leftover pack, I tried making sobameshi, which is a regional speciality. 1 pack of noodles and 1 bowl of rice makes 2 servings - very economical. You can make this with frozen noodles. Just chop up while the noodles are still half frozen. Use up any bits of leftover noodles this way. Chop up cabbage or any vegetables you have on hand and add them to this to make it even more delicious. For 2 servings. Recipe by YU-RI cookpad.japan An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice I had a sobameshi at an izakaya (Japanese gastropub) a while back like this. The egg yolk falling out from the middle was quite exciting, so I tried to recreate the dish. This is a perfect way to use up that 1 pack of yakisoba noodles that always seems to be left over. This recipe uses up the frozen egg whites left over from making sweets. It's a rather rich dish, so rather than eating it by yourself you may want to share it with someone or serve it at a dinner party, divided amongst all the guests. For 1 yakisoba noodle pack's worth. Recipe by *3103* cookpad.japan An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice An Elegant Izakaya Style Sobameshi - Yakisoba Noodles With Rice I had a sobameshi at an izakaya (Japanese gastropub) a while back like this. The egg yolk falling out from the middle was quite exciting, so I tried to recreate the dish. This is a perfect way to use up that 1 pack of yakisoba noodles that always seems to be left over. This recipe uses up the frozen egg whites left over from making sweets. It's a rather rich dish, so rather than eating it by yourself you may want to share it with someone or serve it at a dinner party, divided amongst all the guests. For 1 yakisoba noodle pack's worth. Recipe by *3103* cookpad.japan An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) I was born and raised in Chuo Ward, Osaka, and love "okonomiyaki," "yakisoba" and "takoyaki". There are so many yummy restaurants here, but they're always so crowded... Even if these don't taste or look exactly the same as what you'd get in those places, I'm actually quite proud of what I've got here. Everything I've listed here are hints. Yakisoba and stir-fried udon noodles are such simple dishes, but those served at the okonomiyaki shop are really yummy. If you take some extra care during just a couple of steps, your noodles will taste so much better. I know yakisoba dishes vary in taste by region, but I hope you'll try this out at least once! For 1 serving. Recipe by *ai* cookpad.japan An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) I was born and raised in Chuo Ward, Osaka, and love "okonomiyaki," "yakisoba" and "takoyaki". There are so many yummy restaurants here, but they're always so crowded... Even if these don't taste or look exactly the same as what you'd get in those places, I'm actually quite proud of what I've got here. Everything I've listed here are hints. Yakisoba and stir-fried udon noodles are such simple dishes, but those served at the okonomiyaki shop are really yummy. If you take some extra care during just a couple of steps, your noodles will taste so much better. I know yakisoba dishes vary in taste by region, but I hope you'll try this out at least once! For 1 serving. Recipe by *ai* cookpad.japan Ika Yakisoba (Panfried Noodles with Squid) Ika Yakisoba (Panfried Noodles with Squid) I aimed to make yakisoba like the ones served at yatai (outdoor food stalls) that aren't wet and sticky. If you make yakisoba in this way, it will be delicious even without the squid. I always freeze noodles, so I start by microwaving them for 3 minutes and then go on to Step 1. If the noodles won't separate, warm them up a bit in the microwave. The key to this recipe is to pan fry the noodles well. Recipe by Demingo cookpad.japan Ika Yakisoba (Panfried Noodles with Squid) Ika Yakisoba (Panfried Noodles with Squid) I aimed to make yakisoba like the ones served at yatai (outdoor food stalls) that aren't wet and sticky. If you make yakisoba in this way, it will be delicious even without the squid. I always freeze noodles, so I start by microwaving them for 3 minutes and then go on to Step 1. If the noodles won't separate, warm them up a bit in the microwave. The key to this recipe is to pan fry the noodles well. Recipe by Demingo cookpad.japan Chinese Yakisoba Noodles Chinese Yakisoba Noodles I love the yakisoba noodles served at that chain restaurants, so I tried to recreate it at home. You can shorten the cooking time by warming the noodles in the microwave beforehand. Another tip is to mix the noodles together with the seasoning ingredients as soon as possible after adding to the pan. Recipe by Ryoutanchan cookpad.japan Chinese Yakisoba Noodles Chinese Yakisoba Noodles I love the yakisoba noodles served at that chain restaurants, so I tried to recreate it at home. You can shorten the cooking time by warming the noodles in the microwave beforehand. Another tip is to mix the noodles together with the seasoning ingredients as soon as possible after adding to the pan. Recipe by Ryoutanchan cookpad.japan Yakisoba (Fried Noodles) Yakisoba (Fried Noodles) This is a very popular casual food everyone likes. And you can see it made with a big iron plate in a street stall at the festival or event. Based on your taste, you can substitute pasta, or buckwheat noodles and so on. Rie Yakisoba (Fried Noodles) Yakisoba (Fried Noodles) This is a very popular casual food everyone likes. And you can see it made with a big iron plate in a street stall at the festival or event. Based on your taste, you can substitute pasta, or buckwheat noodles and so on. 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