Omusoba

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Yakisoba Noodle Omelette

Omusoba is a delicious fusion of omelette and Japanese yakisoba. Made with noodles, meat and vegetables stir-fried in a tangy homemade sauce and wrapped in a fluffy omelette, it's quick to make and packed with flavor!

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Omusoba

Yield

3 servings

Type

Pan-fry

Time

25 minutes

Level

Easy

Arrow

yakisoba sauce:

» oyster sauce » Worcestershire sauce » tomato ketchup » sake » sugar » black pepper » sesame oil

yakisoba:

» cooking oil » Chinese style noodles » ground pork » salt and pepper » yellow onion » green cabbage

Okonomi sauce:

» Worcestershire sauce » oyster sauce » tomato ketchup » honey » soy sauce

Omelette:

» eggs » milk » olive oil » cooking oil » Japanese mayonnaise » aonori » benishoga (red pickled ginger)

Yakisoba sauce

Take a bowl and add oyster sauce, Worcestershire sauce, tomato ketchup, sake, sugar, black pepper and sesame oil. Whisk until well combined and set by the stove.

1

Okonomi sauce

In a separate bowl, mix Worcestershire sauce, oyster sauce, ketchup, honey and soy sauce and set aside for later (topping the omelette).

2

Fry noodles

Heat a wok on medium high and add cooking oil. Once hot, fry pre-boiled noodles until slightly crispy and transfer to a plate.

3

Brown meat

Add ground pork to the same wok with a sprinkle of salt and pepper. Fry until browned.

4

Add vegetables

Add cabbage and onions and fry until softened to your liking. 

5

Flavor the noodles

Push the meat and vegetables to one side and in the empty space, add the noodles and yakisoba sauce. Mix only the noodles until evenly coated in the sauce.

6

Cut

Mix everything and stir fry for 1-2 minutes. Remove from the heat and then cut the noodles with kitchen scissors (this will make it easier to eat with the omelette).

7

Grease omelette pan

Heat a 20cm non-stick pan on medium and add cooking oil. Spread it around using kitchen paper to ensure an even finish.

8

Whisk omelette mixture

Whisk eggs, milk and olive oil in a bowl until combined and then pour it through a sieve to ensure it's smooth and lump free.

9

Make omelette

Pour one portion of mixture into the pan and tilt to spread evenly. Whisk continuously until it starts to set, then leave to cook until half-done.

10

Add noodles

Once half-cooked, place the noodles over one side of the omelette and fold it in half before transferring to a serving plate.

11

Serve

Coat with the homemade okonomi sauce, mayonnaise, aonori and pink pickled ginger and enjoy!

12

check out FULL RECIPE »

See the full post for more information plus substitutes and how to store.

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