Sobameshi ソバメシ

1. Prepare the Ingredients: Shred the cabbage, slice the onion and mushrooms, julienne the carrot, and mince the garlic. Cut the yakisoba noodles into shorter pieces using kitchen scissors to make them easier to mix with the rice.

2. Mix the Yakisoba Sauce: In a small bowl, combine the Worcestershire sauce, oyster sauce, soy sauce, ketchup, sugar, rice vinegar, and black pepper. Stir well until the sugar dissolves. Set aside.

3. Prepare the Noodles: If using fresh yakisoba noodles, loosen them gently according to the package instructions. If they are tightly packed, briefly warm them with a splash of water in a pan to separate them.

4. Cook the Protein: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken or pork, if using. Stir-fry for 3–5 minutes until fully cooked and lightly browned. Transfer to a plate.

5. Stir-Fry the Vegetables: In the same skillet, add the minced garlic, sliced onion, carrot, and mushrooms. Stir-fry for 2–3 minutes until slightly softened. Add the shredded cabbage and bean sprouts, cooking for another 1–2 minutes while keeping the vegetables slightly crisp.

6. Add the Noodles: Add the prepared yakisoba noodles to the skillet. Toss with the vegetables and stir-fry for 2–3 minutes until heated through and lightly browned.

7. Add the Rice: Add the cooked rice to the skillet, breaking up any large clumps with a spatula. Stir-fry everything together for 2–3 minutes until the rice and noodles are evenly mixed.

8. Season the Sobameshi: Pour the prepared yakisoba sauce over the noodle and rice mixture. Toss thoroughly until everything is evenly coated. Return the cooked protein to the pan, if using, and stir-fry for another 1–2 minutes to combine all the flavors.

9. Fry the Eggs: Heat a small nonstick skillet over medium heat and add 1 teaspoon of vegetable oil. Crack the eggs into the skillet and cook for 2–3 minutes until the whites are set and the yolks remain slightly runny. Cook longer if you prefer firm yolks.

10. Assemble and Serve: Divide the hot Sobameshi between two serving bowls. Place one fried egg on top of each portion. Garnish with chopped green onions, toasted sesame seeds, chili flakes, and a drizzle of Japanese mayonnaise if desired. Serve immediately while hot.