Ryuji's Special Natto Yakisoba
This is an incredibly delicious yakisoba that combines Maruchan Yakisoba with bean sprouts, a fried egg, and a topping of natto added at the end. By salting the bean sprouts to remove excess moisture, the dish stays crisp rather than soggy, and by searing the noodles until they are fragrant and crispy, it achieves restaurant-quality flavor.
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🍳 Cooking Flow
Rub salt into the bean sprouts to dehydrate them, rinse, and drain well → Heat noodles in the microwave, mix natto with its sauce and mustard, and prepare the fried eggs in advance → Heat lard in a pan to sear the noodles until fragrant, then add bean sprouts, powdered sauce, and sake, and stir-fry → Plate the yakisoba and top with the fried egg and natto
Cooking Steps
Brief Cooking Order
Rub salt into the bean sprouts to dehydrate them, rinse, and drain well → Heat noodles in the microwave, mix natto with its sauce and mustard, and prepare the fried eggs in advance → Heat lard in a pan to sear the noodles until fragrant, then add bean sprouts, powdered sauce, and sake, and stir-fry → Plate the yakisoba and top with the fried egg and natto
Introduction
This is an incredibly delicious yakisoba that combines Maruchan Yakisoba with bean sprouts, a fried egg, and a topping of natto added at the end. By salting the bean sprouts to remove excess moisture, the dish stays crisp rather than soggy, and by searing the noodles until they are fragrant and crispy, it achieves restaurant-quality flavor.
Step 1
Add 1/2 tsp of salt to the bag of bean sprouts and massage it in. Let sit for about 3 minutes to draw out moisture through osmosis.
Step 2
Microwave the Maruchan Yakisoba noodles in their bags (600W) for 1 minute and 30 seconds, then check and add 30 more seconds (2 minutes total) to make them easier to separate.
Step 3
Place the salted bean sprouts into a colander, rinse off the salt under running water, and drain well.
Step 4
Add the included sauce and mustard to the 2 packs of natto and mix well.
Step 5
Heat a little oil in a frying pan, crack in the 2 eggs, cover with a lid, and steam-fry to your preferred doneness. Remove and set aside.
Ingredients List
Important Notes
💡 Salting the bean sprouts to remove moisture prevents the yakisoba from becoming watery, ensuring they stay crunchy when stir-fried.
💡 Pre-heating the noodles in the microwave allows you to achieve a crispy, fragrant Maillard reaction in the lard without needing to add extra water.
💡 Adding the natto as a final topping rather than stir-frying it preserves its flavor and stickiness, allowing the savory umami and sauce to blend perfectly with the noodles.
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