yakisoba is a dish of ramen noodles in a happy tangle
with bacon and eggs.
used to work round the clock. It was busy minding our hours,
at all hours. Morning was reserved for breakfast, day for
work, night for sleep. Now we shop whenever, watch whatever,
and work forever. Frequently we splice together shopping,
movie and work, at once. Abandoning the clock to the corner
of the screen, where it ticks off many an overburdened
new time economy, the kitchen suffers confusion. Is morning
still about sunny-side up? Do noodles still stay up late?
Both puzzles are solved by breakfast yakisoba — a happy
tangle of bacon, eggs and ramen. Early-morning staples and
late-night stars mix it up. Why not? The rest of us scramble
the schedule, and sometimes the results are timeless.
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.
teaspoons soy sauce
ounces ramen noodles
slices bacon, cut crosswise into 1-inch tabs
cup quartered white mushrooms
diced green cabbage, in 1-inch pieces
cup diced red onion, in 1/2-inch pieces
beaten with 1 teaspoon cold water
cup finely chopped fresh tomato
Dissolve: In a large bowl, stir together soy and sugar.
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.
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.
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.
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.
Serve: Scoop noodles into two shallow bowls. Top with
tomato. Dig in.
Inspired by Wagamama Restaurants.