Omu Soba
Servings: 2 servings
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Ingredients
- 1 cup cabbage
- 1 cup bean sprouts
- 1/2 carrot small
- 2 green onions
- 5 oz pork thinly sliced
- 2 Tbsp oil divided
- 2 pkgs Chuka men Chinese style noodles
- 6 Tbsp Yakisoba sauce or Okonomiyaki Sauce
- salt and pepper
- 3 eggs
- Japanese mayonnaise
- Aonori green dried seaweed flakes
- Katsuobushi dried bonito flakes
- Benishoga pickled red ginger
Instructions
- Prepare the vegetables and pork. Cut cabbage into 1/2" (1.2 cm) width strips. Wash and strain bean sprouts. Cut carrot into thin matchsticks. Slice green onions thinly. Cut sliced pork into bite-size pieces.
- In a large frying pan, add 1 Tbsp oil and heat at medium high heat. Cook meat first until browned. Add carrot and cook about 1-2 minutes. Then add cabbage and bean sprouts, and cook until the vegetables are wilted. Once water seeps out from the vegetables, add Chuka Men, stir under the vegetables, lower heat and cover, and cook about 2-3 minutes until noodles soften.
- When the noodles get loose and soft, keep stirring to mix with vegetables, then add sauce stirring the whole thing for a couple of minutes to coat evenly with the sauce. (Season with salt and pepper to taste.) Set aside.
- Whisk eggs in a bowl with a pinch of salt. Heat a medium frying pan with 1/2 Tbsp oil. Pour half of the egg mixture in the pan, spread it thin with a swirl motion of the pan, and cook for 15-30 seconds. Put some Yakisoba in the center of the egg. Do not overstuff. Wrap the filling with the egg using a spatula. Flip the pan over a plate, turning the egg out onto the plate. Shape the omelette into an oval shape with hands. Make another one.
- Top with Yakisoba Sauce, mayo, Aonori, Katsuobushi, chopped green onions, and Benishoga.