Abura Soba (Soupless Noodles in Rich Soy Sesame Oil Sauce)
Quick answer
- Total time
- 20 min
- Level
- Medium
- Servings
- 1 serving
- Ingredients
- 10
About this dish
With no broth to dilute it, the soy, sesame oil, and oyster sauce mixture at the bottom of the bowl clings straight to the noodles, so every mouthful lands at full strength.
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A small splash of vinegar keeps the oil from feeling heavy, and a bowl that starts to taste greasy just needs one more toss from the bottom up.
Ingredients
Instructions
- 1
Finely slice 20g of green onion and cut the soft-boiled egg in half.
Keep the chashu pork, bonito flakes, and nori ready beside the bowl so the hot noodles can be finished without waiting.
- 2
In the bottom of a wide serving bowl, add 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon oyster sauce, and 0.5 tablespoon vinegar. Stir until the oyster sauce is fully dissolved and the base looks glossy and even.
- 3
Bring plenty of water to a full boil, then add 130g of ramen noodles.
Keep the heat high and loosen the strands with chopsticks, cooking for 2 to 3 minutes until the noodles are springy, not soft or swollen.
- 4
Drain the noodles in a strainer and shake hard, then let the steam escape for about 10 seconds.
Do not leave visible water on the noodles, because excess moisture will dilute the sauce before it coats properly.
- 5
Push the chopsticks to the bottom and toss upward for at least 30 seconds.
The noodles should turn evenly brown and glossy, with very little sauce left pooled in the bowl, rather than pale strands sitting above the seasoning.
- 6
Top with 2 slices of chashu pork, the soft-boiled egg, green onion, 5g bonito flakes, and 1 sheet of nori.
If the oil feels heavy, toss once more so the vinegar spreads through the bowl, then eat while hot.
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