This Neoburi Soba is an easy abura soba-inspired noodle hack made using Neoguri instant noodles. Inspired by a recipe from Song Yunhyeong on iKON TV, these noodles are tossed in a savoury, slightly sweet soy and sesame oil sauce rather than served in a traditional broth. I've given the original recipe my own twist by adding sticky glazed Spam, a soy-marinated egg yolk, crispy prawn katsu, spring onions and seaweed. The result is a quick, flavour-packed bowl of chewy noodles that's salty, savoury, slightly sweet and ridiculously satisfying!
1 servings
Some secret knowledge
This is best eaten fresh, especially once the egg yolk has been mixed through.
This is best eaten fresh, especially once the egg yolk has been mixed through.
Place the egg yolk in a small container and gently pour over the light soy sauce and mirin.
Cover and refrigerate overnight, or for at least a few hours.
If you're short on time, you can also use a regular egg yolk.
Finely dice the onion and spring onions.
Cut the Spam into strips and set everything aside.
Add the sugar, light soy sauce, Neoguri seasoning, olive oil, sesame oil and chicken powder to a bowl.
Mix well until everything is combined.
Heat a little oil in a pan over medium heat.
Add the Spam pieces and fry until golden brown around the edges.
Add the sugar and soy sauce, then toss everything together until the Spam is sticky, caramelised and glossy.
Remove from the pan and set aside.
Bring a pot of water to a boil and cook the Neoguri noodles according to the packet instructions, usually around 5 minutes then drain well.
Add the cooked noodles to a bowl with the sauce.
Mix thoroughly until every noodle is coated in that savoury, glossy sauce.
Top the noodles with the glazed Spam, diced onion, spring onion, crispy prawn katsu, strips of seaweed, sesame seeds and your soy-marinated egg yolk.
Give everything a good mix, break that yolk into the noodles and get slurping.
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