Sobameshi (Ramen Fried Rice)

Sobameshi is a delicious mashup of yakisoba and yakimeshi from Kobe. With noodles and rice stir-fried with vegetables it has a little of something for everyone.

Sobameshi is a classic ramen fried rice dish from Kobe, Japan. In my recipe, I combine instant ramen noodles with leftover rice and vegetables to make a satisfying meal in about 15 minutes.

Course Main Course

Cuisine Japanese-Chinese

Keyword noodles

Level Beginner

Main Ingredient Noodles, Rice

Diet Dairy-Free

Prep Time 7

Cook Time 8

Total Time 15

Servings servings

Calories 403kcal

Author Marc Matsumoto

Equipment

Ingredients

1 pack instant ramen noodles (about 100 grams)
200 grams cooked short-grain rice
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
1 tablespoon oyster sauce
¼ teaspoon black pepper
1 tablespoon vegetable oil
100 grams cabbage (chopped into ¼-inch squares)
50 grams onion
40 grams carrots (chopped into ¼-inch slices)
120 grams ground pork
⅓ cup water
scallions (chopped for garnish)
beni shōga (red pickled ginger)

Grams + US Cups - US Standard

Instructions

Put 1 pack instant ramen noodles in a sealable bag and use your fingers to crumble them up into rice-sized pieces.
1 pack instant ramen noodles
Get your hands wet and crumble 200 grams cooked short-grain rice so that each grain is separate.
200 grams cooked short-grain rice
To make the sauce, add 2 tablespoons Worcestershire sauce, 1 tablespoon ketchup, 1 tablespoon oyster sauce, and ¼ teaspoon black pepper to a small bowl and stir to combine.
2 tablespoons Worcestershire sauce, 1 tablespoon ketchup, 1 tablespoon oyster sauce, ¼ teaspoon black pepper
In a large frying pan over medium-high heat, add 1 tablespoon vegetable oil, 100 grams cabbage, 50 grams onion, and 40 grams carrots and stir-fry until the cabbage is a vibrant green.
1 tablespoon vegetable oil, 100 grams cabbage, 50 grams onion, 40 grams carrots
Add 120 grams ground pork and crumble it up with a spatula (or two).
120 grams ground pork
When the pork is mostly cooked, add ⅓ cup water and crumbled ramen noodles and cook while stirring until no liquid is left in the pan.
⅓ cup water
Add the rice and turn up the heat to high. Stir-fry the mixture until the rice has heated through and it starts to brown.
Drizzle the Sobameshi sauce over the rice and noodles, and then toss everything together to finish.
Plate and garnish the ramen fried rice with scallions and beni shōga.
scallions, beni shōga

Video

Nutrition