Spicy Sobameshi

• 1- 1/2 Tablespoon Soy Sauce
• 1 Tablespoon Mirin
• 1 teaspoon Oyster Sauce
• 2 teaspoons Vegetable Oil
• 4 ounces, weight Bacon, Cut Into Small Strips
• 3- 1/2 ounces, weight Kimchi, Roughly Chopped
• 2 Tablespoons Beni Shoga (thinly Sliced Pickled Ginger)
• 1 package (5.6 Ounces) Fresh Yakisoba Noodles, Cut Into 1-inch Pieces
• 3/4 cups Steamed Japanese Rice (short Grain White Rice)
• 2 whole Fried Eggs

1. 1.
2. Make the sauce: in a small bowl, whisk the soy sauce, mirin, and oyster sauce together.
3. Set aside.
4. 2.
5. In a 10-inch frying pan, heat the vegetable oil over high heat.
6. Add the bacon lardons, being careful to shield yourself from splattering oil, and cook them until they are cooked through and starting to brown.
7. Add the kimchi and beni shoga, again being careful to shield yourself from splattering oil, and stir-fry for about 30 seconds.
8. 3.
9. Add the yakisoba noodles and steamed rice, and toss to mix.
10. Then add the sauce (made in step 1) to the frying pan, and continue to stir-fry the contents in the frying pan for about 2 minutes.
11. 4.
12. Divide the sobameshi between 2 plates and top each with a fried egg.
13. Serve.

soy sauce, mirin, oyster sauce, vegetable oil, weight bacon, ginger, yakisoba noodles, steamed japanese rice, eggs

Taken from tastykitchen.com/recipes/main-courses/spicy-sobameshi/ (may not work)