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Yakisoba (Wiener and Egg Teppanyaki Noodles)｜Makana Challenge!

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A challenge to sprinkle!

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Ingredients

ウインナー : 5本
卵 : 1個
小松菜 : 80g
玉ねぎ : 1/4個
焼きそば麺 : 1玉
(A) Nakano sauce : 大さじ1と1/2
(A) Liquor : 大さじ1
(A) Japanese-style dashi stock : 小さじ1
(A) salt and pepper : 少々
(B) Aonori : 適量
(B) Red ginger : 適量
(B) mayonnaise : 適量
油 : 大さじ1～大さじ2

Time required

15minutes

Procedure

1) cut material 01:29
Cut the onion into thin slices.
Make a cut in the core of the komatsuna and cut it into bite-sized pieces.
Make diagonal cuts on both sides of the wiener.
Open the yakisoba noodle bag and heat it in the microwave to loosen it.
Crack the eggs into a bowl and beat.
2) stir fry 05:18
Heat the griddle to keep warm.
Heat a frying pan, add oil and yakisoba noodles, and fry over high heat while loosening.
Add the wiener and add a brown color.
When it gets a brown color, turn it over, add the onion and the core of the Japanese mustard spinach and fry.
Add the remaining Japanese mustard spinach and (A) and fry.
3) finish 08:57
Place 2 on a heated iron plate and pour in the egg.
When the egg hardens, add (B) to complete.

Point

・It can be made in a short time with a simple process.
・Vegetables can be substituted with your favorite ones.
・It is good to make the cut of the wiener about 1/3 deep.
・Once the yakisoba noodles and wiener sausages are well browned, add other ingredients.
・For Komatsuna, heat the core first and stir-fry the leaves at different times.