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Lunch + Brunch, Recipes   |   June 11, 2015

yakisoba, cheese, arugula + sriracha mayo crepe

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As bizarre as this yakisoba, cheese, arugula + sriracha mayo crepe sounds, somehow it just works. One day, while on a little adventure in Beverly Hills with my stepdaughter, Gigi, we stopped into Harajuku Crepe – organic crepes on the go. Pasta and noodles are Gigi’s favorite, so she asked if we could split the savory yakisoba noodle crepe. I thought it sounded strange, but gave it a try. OMG it was so delicious – we ate the whole thing. As I was eating this crepe, I kept wishing I had ordered a whole one for myself – which I ended up doing when I returned a few weeks later. Both of us still get a craving for that crepe, so instead of driving all the way to Beverly Hills, I decided to make them at home instead.  Oh boy, they were scrumptious. Now my hubby is hooked on this crepe too.  So I’ll be making them again and again.

Aware that this yakisoba, cheese, arugula + sriracha mayo crepe is not the usual healthy recipe that I like to cook or post, I just couldn’t resist sharing it. Sometimes we need to give into our cravings and cheat a bit. And once you try this crepe, you will be thankful that I did share it. By the way, it does have arugula in it – isn’t that healthy?

This is such an easy lunch or snack to make. The crepe rolls into a cone, so no plates or utensils are needed. Most grocery stores carry the Japanese yakisoba noodles and sriracha mayo.  Definitely let me know if you do make this crepe and your thoughts on it.


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yakisoba noodle crepe

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yakisoba, cheese, arugula + sriracha mayo crepe

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  • Author: Adoring Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Lunch or Snack
  • Cuisine: Japanese
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Ingredients

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  • 3/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon non-aluminum baking powder
  • 2 tablespoons powdered sugar
  • 2 eggs
  • 2/3 cup milk
  • 1/3 cup water
  • 1/2 teaspoon vanilla
  • unsalted butter
  • 1 package yakisoba noodles, cooked as directed
  • Shredded mozzarella cheese
  • Some Arugula
  • Sriracha Mayo

Instructions

  1. Cook the yakisoba noodles according as directed on package.
  2. For the crepe: In a large bowl, sift the flour, salt, baking powder, and powdered sugar. In another bowl, using a whisk beat the eggs, add milk, water, and vanilla, then beat again. Pour the liquid ingredients into the dry ingredients and combine. Heat a skillet, add a pat of butter and melt. Measure 1/2 cup of the batter and pour into the skillet, moving the skillet so that the batter spreads into a think layer, evenly all around the skillet. Cook the crepe over medium heat, when it is slightly brown underneath, reverse it, add a sprinkling (approximately 1/4 cup) of cheese in the shape of an upside down triangle onto the crepe, Continue to cook crepe so that the other side browns a bit and cheese starts to melt. Repeat until crepe batter is gone.
  3. To assemble the crepe: Lay the crepe flat. Add some of the noodles onto the melted cheese, then add arugula and a good squirt of sriracha mayo. Fold over 1 side of the crepe and continue to roll until you have a cone.

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Notes

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