Name: Omelette Yakisoba
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 packages Pre-steamed Yakisoba noodles; 7 oz Pork belly, thinly sliced; 2 cups Cabbage, shredded; 1/2 piece Small onion, sliced; 1/2 piece Carrot, julienned; 1/2 cup Yakisoba sauce; 8 pieces Large eggs; 4 tsp Milk; 2 tbsp Vegetable oil; 2 tbsp Kewpie mayonnaise; 1 tsp Aonori (dried seaweed powder); 1 tbsp Beni shoga (red pickled ginger)

Asian

Omelette Yakisoba

Omu-soba is a delightful Japanese fusion dish that wraps savory, sauce-coated yakisoba noodles inside a light and fluffy omelette. This recipe combines the smoky umami of stir-fried pork and vegetables with the comforting texture of fresh eggs, finished with iconic Japanese condiments.

Prep

15m

Cook

20m

Serves

Calories

620kcal

Qty	Ingredient
3 packages 450 g	Pre-steamed Yakisoba noodles
7 oz 200 g	Pork belly, thinly sliced
2 cups 150 g	Cabbage, shredded
1/2 piece 75 g	Small onion, sliced
1/2 piece 50 g	Carrot, julienned
1/2 cup 120 ml	Yakisoba sauce
8 pieces 400 g	Large eggs
4 tsp 20 ml	Milk
2 tbsp 30 ml	Vegetable oil
2 tbsp 30 ml	Kewpie mayonnaise
1 tsp 2 g	Aonori (dried seaweed powder)
1 tbsp 15 g	Beni shoga (red pickled ginger)

2 Method

Step 1. Prepare the stir-fry components by slicing the pork belly into 1-inch pieces and shredding the cabbage, carrots, and onions into thin strips.

Step 2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the pork belly and cook until browned and slightly crispy.

Step 3. Add the onion, carrots, and cabbage to the pan. Stir-fry for 3-4 minutes until the vegetables have softened but still retain a bit of crunch.

Step 4. Add the yakisoba noodles to the pan along with 2 tablespoons of water to help loosen them. Toss frequently until the noodles are heated through.

Step 5. Pour the yakisoba sauce over the mixture. Stir-fry for another 2 minutes until every strand is evenly coated and the sauce has caramelized slightly. Remove the noodles from the heat and divide into four equal portions.

Step 6. For the omelette, whisk 2 eggs with 1 teaspoon of milk in a small bowl. Heat a small non-stick pan with a light coating of oil over medium heat.

Step 7. Pour the egg mixture into the pan, swirling to create a thin, even circle. Once the egg is almost set but still slightly moist on top, place one portion of the cooked noodles in the center.

Step 8. Gently fold the sides of the omelette over the noodles. Carefully flip the omelette onto a plate so the seam is hidden underneath, or slide it out using a spatula.

Step 9. Repeat steps 6-8 for the remaining three portions.

Step 10. Garnish each Omu-soba with a drizzle of yakisoba sauce, Kewpie mayo, a sprinkle of aonori, and a side of red pickled ginger.

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Use a high-quality non-stick pan for the omelette to ensure it slides off easily without tearing.
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If you cannot find yakisoba sauce, you can make a quick version by mixing Worcestershire sauce, oyster sauce, ketchup, and a pinch of sugar.
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Don't overcook the eggs; they should be silky and just set to provide the best texture contrast with the noodles.
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Steaming the noodles briefly before adding them to the pan helps prevent them from breaking.