Myojo Style Keema Curry Yakisoba

Keema curry yakisoba using Signature Curry Yakisoba topping with egg

Keema curry is delicious with rice, but what about yakisoba? We tried it with Signature Curry Yakisoba and it was great! The curry yakisoba seasoning has a balanced flavor, but by adding curry and chili powders, it adds more flavor and spice! Our yakisoba noodles pair well with the flavorful curry! Add some chickpeas for more volume and top with eggs! Mix everything together before serving and slurp away!

In this recipe

Signature Curry Yakisoba

Ingredients

Yakisoba

2 servings Signature Curry Yakisoba
Salt & Pepper by preference
1 tbsp Olive Oil

Seasoning

2 packets Signature Curry YakisobaSeasoning

Spices

½ tbsp Curry Powder
1 tsp Chili Powder

Toppings

1 clove Garlic
150 g Ground Beef
½ Onion
3 Mushrooms
1 cup Chickpea or Garbanzo (or ½ can)
½ cup Water
½ cup Tomato Sauce
Parsley by preference
1 tbsp Olive Oil
Salt & Pepper by preference
2 Eggs

Instructions

Mince the garlic, onion, and mushrooms.
Heat olive oil in a drying pan and sauté garlic until fragrant. Add in the ground beef and continue to sauté. Sprinkle on salt and pepper and add in the onions and mushrooms. Stir well.
Pour in tomato sauce, water, curry yakisoba seasoning, curry powder, and chili powder to the pan. Adjust to your liking if necessary. Add in the chickpeas and simmer in low heat for about 10 minutes. The keema curry is ready!
Heat oil in a separate pan and stir-fry the yakisoba noodles. Lightly season with salt and pepper.
Cook a sunny side egg and set aside.
Place the yakisoba noodles from Step 4 on a plate and pour on the keema curry from Step 3. Top one with a sunny side-up and top the other with an egg yolk (if you do not like runny eggs, top with another sunny side-up. Finish by topping parsley. Enjoy!