Friday, 21 June 2013

Egg Girl Yakisoba Bento

I tried out Lee Kum Kee sesame oil for today's bento. Sesame oil is an essential condiment in most Asian cooking. It's great for enhancing the flavour of your dishes.

I cooked yakisoba for our lunch today, using Lee Kum Kee ketchup and sesame oil, am sharing the recipe at the end of this post.

I did a simple decor for the bento using a sunny side up. Added nori on the egg to turn it into a little gal. :)


300g chinese egg noodles
4 tbsp sesame oil
2 tbsp minced ginger
200g shabu shabu pork collar or belly
1 cup shredded nappa cabbage
2 tbsp ketchup
1/4 cup soya sauce
1/4 cup worcestershire sauce
2 tbsp mirin
pinch of sugar
1 bunch chopped spring onions

  1. Cook egg noodles in boiling water until just done. Drain and run under cold water. Toss in 1 tbsp sesame oil and set aside.
  2. Heat pan, add 3tbsp sesame oil and ginger.
  3. Add pork and cook till no longer pink.
  4. Add cabbage, and stir fry till soften, add a bit of water if needed.
  5. Add in noodles, ketchup, soya sauce, worcestershire sauce, mirin and sugar.
  6. Toss well and simmer till everything is well mixed.


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