Full English yakisoba
This flavour-packed fusion dish takes the best elements of a full English breakfast – crispy bacon, fried eggs and mushrooms – and combines them with Japanese noodles and seasonings for a deliciously different dinner that’s ready in no time.
The recipe features in Simple Noodles by Pippa Middlehurst, a Manchester-based food writer best known by her Instagram handle @pippyeats, where she showcases her simple, family-friendly recipes, the majority of which contain noodles.
“A full English has to be one of my most-eaten meals. As a kid, often the only things left in the fridge and cupboards were those for a fry up. Even into adulthood, I will often have a fry-up for dinner, or ‘brinner’ (breakfast for dinner),” she explains.
"I skip red and brown sauce on mine – I don’t think they need it. But, a large percentage of Brits do serve theirs with brown sauce. The flavours are not dissimilar to the sweeter Japanese Worcestershire sauce – especially the fruitier varieties – and this led me to the conclusion that a yakisoba-style noodle dish, which is usually tossed with the thick sauce, is a great match.”
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 2 nests fresh or dried yakisoba noodles
- 3 tsp toasted sesame oil
- 1 tsp dashi powder
- 2 tbsp light soy sauce
- 3 tbsp Japanese-style Worcestershire sauce
- 1 tbsp oyster sauce
- 2 tbsp mirin
- 0.2 tsp sea salt
- 0.2 tsp freshly ground black pepper
- 3 tsp neutral oil
- 3 rashers smoked or unsmoked streaky bacon, chopped into 2cm pieces
- 8 chestnut mushrooms, quartered
- 0.5 onion, sliced
- 2 spring onions, chopped into 2.5cm pieces
- 2 eggs
- 1 tbsp furikake seasoning
- 2 nests fresh or dried yakisoba noodles
- 3 tsp toasted sesame oil
- 1 tsp dashi powder
- 2 tbsp light soy sauce
- 3 tbsp Japanese-style Worcestershire sauce
- 1 tbsp oyster sauce
- 2 tbsp mirin
- 0.2 tsp sea salt
- 0.2 tsp freshly ground black pepper
- 3 tsp neutral oil
- 3 rashers smoked or unsmoked streaky bacon, chopped into 2cm pieces
- 8 chestnut mushrooms, quartered
- 0.5 onion, sliced
- 2 spring onions, chopped into 2.5cm pieces
- 2 eggs
- 1 tbsp furikake seasoning
- 2 nests fresh or dried yakisoba noodles
- 3 tsp toasted sesame oil
- 1 tsp dashi powder
- 2 tbsp light soy sauce
- 3 tbsp Japanese-style Worcestershire sauce
- 1 tbsp oyster sauce
- 2 tbsp mirin
- 0.2 tsp sea salt
- 0.2 tsp freshly ground black pepper
- 3 tsp neutral oil
- 3 rashers smoked or unsmoked streaky bacon, chopped into 2cm pieces
- 8 cremini mushrooms, quartered
- 0.5 onion, sliced
- 2 scallions, chopped into 2.5cm pieces
- 2 eggs
- 1 tbsp furikake seasoning
Details
- Cuisine: Japanese-inspired
- Recipe Type: Dinner
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Cook the yakisoba noodles according to the packet instructions. Drain and rinse under cool water, separating the noodles with your fingers to prevent them from sticking. Dress with 1 tsp toasted sesame oil and set aside.
- Combine the remaining sesame oil, the dashi powder, light soy sauce, Japanese-style Worcestershire sauce, oyster sauce, mirin and salt and pepper in a jug (pitcher). Set aside.
- Set a non-stick, heavy-based frying pan (skillet) with 1 tsp neutral oil over a medium-high heat and add the bacon pieces. Without stirring, allow these to sit and crisp up while the fat renders. After 2-3 minutes, tip in the mushrooms and mix with the bacon.
- Add the onion and continue to fry for 1 minute. Add the spring onions (scallions) and fry for 30 seconds more, before adding the noodles, followed by the sauce.
- Cook for a further 1-2 minutes, until everything is well incorporated and the noodles have absorbed any remaining sauce. Remove from the heat.
- Set a clean, non-stick frying pan (skillet) with the remaining neutral oil over a medium-high heat and fry the eggs to your liking.
- Serve the noodles topped with a fried egg and garnished with furikake seasoning.
Recipe adapted from Simple Noodles by Pippa Middlehurst (Quadrille, £20). Photography by India Hobson & Magnus Edmondsen
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