Omusoba Recipe (Yakisoba Noodle Omelette)


Most people know about Yakisoba which is Japanese Style Chow Mein. Delicious, healthy, comfort food, good for lunch and often I cook for dinner. It is local food in Osaka (which is my hometown! ) I am a Yakisoba expert!! But it became famous around all Japan. You can use sliced Bacon or Ham instead of Pork Belly. I often do that my self:)

 Omusoba Recipe (Yakisoba Noodle Omelette)

Serves: 2,   Prep time: 10 mins,   Cook time: 10 mins,   Total: 20 mins


  • 300g cooked Yakisoba Noodles or cooked Egg Noodles
  • 2 leaves Cabbage, cut into 2 cm squares
  • 1/2 medium Onion, thinly sliced
  • 40g Pork Belly or 2-3 slices Bacon, Ham, sliced and cut into 2 cm wide strips
  • 2 tbsp Vegetables oil
  • 4 Eggs
  • 4-6 Yakisoba Sauce or Tonkatsu Sauce
  • Salt and pepper

For the topping

  • Mayonnaise*Optional
  • Aonori (dried seaweed)*Optional
  • Spring onion or chives chopped*Optional


  1. Heat 1 tbsp vegetable oil in a wide frying pan or wok on medium heat. Stir-fry cabbage, onion and pork belly (or bacon, ham) until almost cooked.
  2. Add the the noodles into the pan, then cook together few minutes or until noodle is warm. Then add the yakisoba sauce and mix. Add salt and pepper to taste. Turn off the heat.
  3. Heat 1/2 tbsp of vegetable oil in a medium frying pan. Beat 2 egg in a small bowl and pour into the pan.
  4. Quickly spread the egg and make a thin round omelet. When it’s almost cooked, turn off the heat. Place 1/2 of Yakisoba noodles in the middle of the omelet and fold sides of omelet over the noodles. Gradually tilt the fryingpanand invert the Omusoba on a plate. Repeat this process to make another one.Omusoba, Japanese noodles, Yakisoba, Japanese Food
  5. Top the Omusoba with more Yakisoba sauce,Mayo, Spring onion or Aonori if you like. Good for lunch or dinner.


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