Mince the onion, carrot, green pepper, chives, and wieners.
Add some oil to a frying pan and stir-fry the ingredients from Step 1. Once the onions have become transparent and everything has cooked, remove from the frying pan.
Roughly mince the yakisoba noodles.
Crack open the egg over the rice, and whisk with cooking chopsticks.
Add some oil to the frying pan and cook the rice from Step 4 on high heat. Then add the noodles from Step 3 and use a spatula to mix well while stir-frying.
Once the noodles have cooked, add the cooked ingredients from Step 2 as well as the yakisoba sauce and the Chinese soup stock. Mix together while shaking the frying pan.
Add a little black pepper, transfer to a serving plate, and top with mayonnaise and minced green onions.
Story Behind this Recipe
I bought some yakisoba at a special sale at the supermarket, so I used what was left in the refrigerator to make this dinner.
You can use other vegetables not listed here, such as cabbage and bean sprouts. Anything is fine. Mixing the egg into the rice and using powdered yakisoba sauce keep it from becoming sticky. The green onion you add last makes for a nice accent.