Description
Stir fried yakisoba noodles wrapped in an omelet and topped with mayonnaise and tonkatsu sauce.
Ingredients
Units
Scale
- 8 large eggs
- 1 carrot, julienned
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cabbage, shredded
- 1/4 cup vegetable oil
- 2 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon sake
- 1 teaspoon sugar
- 1 sheet nori, shredded
- 6 ounce chow mein noodles or ramen noodles
- Tonkatsu sauce
- Kewpie mayonnaise (optional)
- Salt and pepper, to taste
Instructions
- Boil the noodles: Boil the chow mein noodles just short of al dente (you will finish them in the pan), rinse in cold water and set aside.
- Cook the vegetables: In a large pan over high heat, add 2 tablespoons of oil, garlic and onions, and cook for 2 minutes. Add the rest of the vegetables and cook until they are almost soft but still yielding a crunch (about 8 minutes).
- Add the noodles and seasonings: Lower the heat and add noodles, water, soy sauce, sake, rice vinegar, sugar and nori. Mix well and cook for a couple of minutes.
- Make the omelets: Grab another pan to make your omelets. Whisk 2 eggs and set aside. Add 1 tablespoon of oil to a skillet and when the oil is hot, add the whisked eggs. Leave for a few minutes until the omelet is ready and transfer it to a plate. Repeat the same process until all 4 omelets are made.
- Make the omurice: Equally divide the stir fried noodles and vegetables and push them to one side of each omelet. Fold the empty side over the stir fried noodles.
- Serve: Top with tonkatsu sauce and kewpie mayonnaise and serve
Notes
This omusoba recipe taste best when eaten immediately. For leftovers, keep in a storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 454
- Sugar: 7.1g
- Sodium: 906mg
- Fat: 24.4g
- Saturated Fat: 14.3g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 43.8g
- Fiber: 3.7g
- Protein: 19.3g
- Cholesterol: 372mg
