![\"12\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/02\/12.jpg\")
<\/a><\/p>\nFried Noodle Omelette<\/strong><\/p>\n I had some leftover “yakisoba”, or Japanese style fried noodle. So I decided to make a Spanish style omelette for breakfast this morning; but not with potatoes but with the noodle. Yakisoba is usually made with pork, cabbage, and other vegetables and flavored with thick sweet sauce or spices. The yakisoba was cooked with onions, cabbage, peppers, and green onion. I also added red ginger to this omelette as it is usually served with yakisoba and it gives nice fresh spiciness. I would recommend flavoring the fried noodle with spices instead of sauce for this to keep the omelette from turning brown.<\/p>\n Fried noodle omelette: Japanese yakisoba package (noodle and salt flavored spice packet), oil, onions, cabbage, peppers, green onion, Japanese red ginger, 5 eggs, heavy cream, salt, pepper<\/p>\n \u713c\u304d\u305d\u3070de\u30b9\u30da\u30a4\u30f3\u30aa\u30e0\u30ec\u30c4\u98a8<\/strong><\/p>\n \u4e45\u3005\u306b\u30b9\u30da\u30a4\u30f3\u30aa\u30e0\u30ec\u30c4\u306e\u6c17\u5206\u3060\u3063\u305f\u4eca\u671d\u3002<\/p>\n \u30b9\u30da\u30a4\u30f3\u30aa\u30e0\u30ec\u30c4\u306b\u4f7f\u3046\u30b8\u30e3\u30ac\u30a4\u30e2\u306f\u306a\u3044\u3051\u3069\u3001\u6b8b\u308a\u7269\u306e\u713c\u304d\u305d\u3070\u304c\u3042\u308a\u3002<\/p>\n \u3067\u3001\u713c\u304d\u305d\u3070\u5165\u308a\u30aa\u30e0\u30ec\u30c4\u3001\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u713c\u304d\u305d\u3070\u306f\u5869\u5473\u3060\u3063\u305f\u306e\u3067\u3001\u30aa\u30e0\u30ec\u30c4\u3082\u8336\u8272\u304f\u306a\u3089\u305a\u3001\u304d\u308c\u3044\u306b\u51fa\u6765\u4e0a\u304c\u308a\u307e\u3057\u305f\u3002<\/p>\n \u713c\u304d\u305d\u3070\u306f\u3001\u7389\u306d\u304e\u3001\u30d1\u30d7\u30ea\u30ab\u3001\u5c0f\u30cd\u30ae\u5165\u308a\u3002<\/p>\n \u30aa\u30e0\u30ec\u30c4\u306b\u306f\u3001\u7d05\u30b7\u30e7\u30a6\u30ac\u3082\u5c11\u3057\u5473\u306e\u30a2\u30af\u30bb\u30f3\u30c8\u3068\u3057\u3066\u5165\u308c\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u7f8e\u5473\u3057\u3044\uff5e\uff01\uff01<\/p>\n \u5c0f\u3055\u304f\u5207\u3063\u305f\u3089\u3001\u30b9\u30ca\u30c3\u30af\u307f\u305f\u3044\u306b\u624b\u3067\u3064\u307e\u3093\u3067\u98df\u3079\u3089\u308c\u3061\u3083\u3044\u307e\u3059\u3002<\/p>\n \u79c1\u306f\u305d\u306e\u307e\u307e\u304c\u597d\u304d\u3060\u3063\u305f\u3051\u3069\u3001\u30bd\u30fc\u30b9\u3089\u3076\uff01\u306a\u30c6\u30ea\u30fc\u306b\u306f\u3001\u304a\u305f\u3075\u304f\u304a\u597d\u307f\u713c\u304d\u30bd\u30fc\u30b9\u3092\u30c7\u30a3\u30c3\u30d4\u30f3\u30b0\u3067\u304d\u308b\u3088\u3046\u306b\u51fa\u3057\u3066\u3042\u3052\u307e\u3057\u305f\u3002<\/p>\n \u30aa\u30ea\u30f3\u30d4\u30c3\u30af\u3001\u59cb\u307e\u308a\u307e\u3057\u305f\u306d\uff5e\uff01<\/p>\n \u3084\u3063\u3071\u308a\u30a2\u30e1\u30ea\u30ab\u9078\u624b\u304c\u4e2d\u5fc3\u306e\u5831\u9053\u306b\u306a\u3063\u3066\u3057\u307e\u3046\u306e\u3060\u3051\u308c\u3069\u3001\u3061\u3087\u3053\u3061\u3087\u3053\u3063\u3068\u65e5\u672c\u4eba\u9078\u624b\u304c\u51fa\u308b\u3068\u3057\u3063\u304b\u308a\u5fdc\u63f4\u3057\u3066\u307e\u3059\u3088\uff5e\u3002<\/p>\n \u304c\u3001\u5931\u6557\u3057\u306a\u3044\u304b\u3001\u3068\u3001\u3064\u3044\u306f\u3089\u306f\u3089\u3069\u304d\u3069\u304d\u3059\u308b\u6027\u683c\u306a\u306e\u3067\u3001\u3061\u3068\u5fc3\u81d3\u306b\u60aa\u3044\uff08\u82e6\u7b11\uff09\uff1f<\/p>\n \u7279\u306b\u307b\u3089\u3001\u30d5\u30a3\u30ae\u30e5\u30a2\u30b9\u30b1\u30fc\u30c8\u306a\u3093\u304b\u306f\u3001\u30b8\u30e3\u30f3\u30d7\u304c\u4eca\u306b\u6765\u308b\u305e\uff5e\u3063\uff01\u3001\u3068\u3044\u3046\u614b\u52e2\u306b\u5165\u308b\u3068\u3001\u3082\u3046\u898b\u3066\u3089\u308c\u307e\u305b\uff5e\u3093\uff01<\/p>\n Fried Noodle Omelette I had some leftover “yakisoba”, or Japanese style fried noodle. So I decided to make a Spanish style omelette for breakfast this morning; but not with potatoes but with the noodle. Yakisoba is usually made with pork, cabbage, and other vegetables and flavored with thick sweet sauce or spices. The yakisoba was […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,27,11,29],"tags":[],"class_list":["post-30904","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-egg","category-starches","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30904","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30904"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30904\/revisions"}],"predecessor-version":[{"id":30917,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30904\/revisions\/30917"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30904"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30904"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30904"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"