Recipes | EASY Omusoba (Yakisoba Omelette) オムそば

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar + water

Rice vinegar reduces sugar content while maintaining acidity.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

Wedge onions thinly into 3-5 mm slices.

Cut cabbage leaves and shabu shabu slices into bite size pieces (approx 1*2 inches).

Prepare the noodles according to package instructions (some noodles require cooking through, some blanching briefly to loosen up the noodles and some don’t).

Add 1 tbsp cooking oil to a frying pan. Preheat well and add in the onions to sauté over medium heat until translucent and fragrant.

Add in meat and cabbage pieces to continue stir fry until cooked.

Add noodles and yakisoba sauce to sauté until all ingredients are coated well in the sauce. The noodles should be lightly cooked in step 4 so do not fry the noodles in the pan for too long, otherwise the noodles will be overcooked and become mushy. Transfer the cooked noodles into another plate.

Clean the frying pan briefly until no sauce left. Apply a new thin layer of cooking oil to the pan if needed, and preheat well over medium heat.

Crack 2-3 eggs in a bowl and mix well. Once the pan is well preheated, add the eggs into the pan and spread until forming a thin, round sheet.

Add the noodles back to the pan. Roll the noodles in the egg sheet carefully, be careful not to break the egg sheet.

Plate the omusoba and garnish with sauce, mayonnaise and powdered seaweeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens