Omusoba with a Twist

Ingredients

• 200g (7 oz) yakisoba noodles 200g (7 oz) yakisoba noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 100g (3.5 oz) snap peas, trimmed 100g (3.5 oz) snap peas, trimmed
• 200g (7 oz) protein of choice (chicken, pork, or tofu), thinly sliced 200g (7 oz) protein of choice (chicken, pork, or tofu), thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon ketchup 1 tablespoon ketchup
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• Salt and pepper, to taste Salt and pepper, to taste
• 4 large eggs 4 large eggs
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 18g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Cook the yakisoba noodles according to the package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. 3.
   Add the onion and garlic to the skillet and sauté until fragrant and slightly softened.
4. 4.
   Add the carrot, bell pepper, snap peas, and protein of choice to the skillet. Stir-fry until the vegetables are crisp-tender and the protein is cooked through.
5. 5.
   In a small bowl, mix together the soy sauce, oyster sauce, ketchup, grated ginger, salt, and pepper. Pour the sauce over the stir-fried vegetables and protein. Stir to coat evenly.
6. 6.
   Add the cooked yakisoba noodles to the skillet and toss gently to combine with the sauce and vegetables. Cook for an additional 2-3 minutes to heat through.
7. 7.
   In a separate bowl, beat the eggs and season with salt and pepper.
8. 8.
   Heat a non-stick skillet over medium heat and pour in half of the beaten eggs. Swirl the skillet to create a thin omelette.
9. 9.
   Once the omelette is set but still slightly runny on top, carefully transfer the yakisoba noodle mixture onto one side of the omelette.
10. 10.
    Fold the other half of the omelette over the noodle mixture to create a pocket. Cook for another minute to ensure the omelette is fully cooked.
11. 11.
    Slide the Omusoba onto a serving plate and garnish with chopped green onions. Repeat the process for the remaining ingredients.
12. 12.
    Serve hot and enjoy the delightful flavors of this Japanese classic.

Treat your ingredients with care...

• Yakisoba noodles — If using dried noodles, follow the package instructions for cooking time. If using fresh noodles, reduce the cooking time by half to avoid overcooking.
• Protein of choice — Ensure the protein is thinly sliced to ensure quick and even cooking.

Tips & Tricks

• For a spicier kick, add a dash of chili sauce or sriracha to the sauce mixture.
• Customize the vegetable selection based on personal preference or seasonal availability.
• To make the dish more substantial, add a fried egg on top of each serving.
• Substitute the yakisoba noodles with udon noodles for a different texture.
• Experiment with different protein options such as shrimp or beef.

Serving advice

Serve the Omusoba hot, straight from the skillet, to fully enjoy the contrasting textures and flavors. Pair it with a side of pickled ginger or a simple cucumber salad to refresh the palate.

Presentation advice

To enhance the presentation, garnish the Omusoba with a sprinkle of sesame seeds and a drizzle of Japanese mayo. Serve it on a traditional Japanese plate or in a bento box for an authentic touch.