Omusoba is a Japanese dish in which yakisoba noodles are wrapped in omelette.
Ingredients:
- 2 packages pre-steamed chukamen noodles (150g/package)
- 1/2 Tbsp vegetable oil
- 1/4 lb. boneless pork rib, thinly sliced and cut into 1 1/2 inch length
- 2 inches carrot, cut into thin rectangles
- 1 green bell pepper, cored and julienned
- 1/4 medium onion, thinly sliced
- 2 green head cabbage leaves, chopped
- 4-6 Tbsp yakisoba sauce, or 2 small packages of yakisoba seasoning, or 4-6 Tbsp Worcestershire sauce
- salt and pepper
- 2 large eggs
- 2 tsp vegetable oil
- For topping:
- 1 1/2 Tbsp ketchup
- 1 1/2 Tbsp Worcestershire sauce
Preparation:
Lightly loosen chuka noodles and set aside. Heat 1/2 Tbsp of vegetable oil in medium skillet on medium heat. Stir-fry the pork until almost cooked. Sprinkle with salt and pepper to season. Add carrots, onion, and green bell pepper in the skillet and stir-fry for a couple of minutes. Add cabbage in the skillet and stir-fry for a minute. Add noodles in the skillet. Pour 1/4 cup of water over the noodles and over the skillet. Turn down the heat to low and steam for a few minutes. Remove the lid and add yakisoba seasoning or sauce. (*Adjust the amount of sauce to your taste.) Stir-fry the noodles quickly. Stop the heat. Heat 1 tsp of vegetable oil in a large skillet. Beat an egg in a small bowl and pour the egg in the skillet. Quickly spread the egg and make a thin round omelet. When it's almost cooked, stop the heat. Place 1/2 of yakisoba noodles in the middle of the omelet and fold top and bottom sides of omelet over the rice. Gradually tilt the skillet and invert the omusoba on a plate. Repeat this process to make another one. Put ketchup and Worcestershire sauce in sauce pan and mix quickly over low heat to make sauce. Top omusoba with the sauce, or okonomiyaki sauce, or tonkatsu sauce if available.
*Makes 2 servings