• Soba Noodles
  • Yakisoba sauce
  • 2 eggs (Added with soy sauce, salt/pepper)
  • Sliced ginger
  • Chinese cabbage
  • Carrots
  • Sliced chicken/pork, seasoned (with soy sauce, sesame oil and pepper)
  • Tonkatsu Sauce
  • Seaweed Flakes
  • Bonito flakes
  • Mayonnaise

Cook Soba noodles in boiling water.

Add about 1 tablespoon of oil to the wok, and heat it with medium heat. Next, add in ginger and fry, followed by the carrots and cabbage. After frying vegetables, add in meat followed by yaki soba.

On a frying pan, add in the egg, turn to slow-medium heat. When the egg is still a little runny, add in the yakisoba close to one side and use a pair of chopsticks/spoon to fold the omelette (don’t worry too much about it if it gets broken or anything). Now that you’re almost done, get a plate, and flip the frying pan over it, and there you go, the holes are covered and you get a pretty decent-looking omusoba! If there’s still some noodles leftover, you can add it at the side.

Now the fun part! You can decorate the omelette with tonkatsu sauce, sprinkling some bonito flakes or seaweed flakes over it and what-not. And well, (attempt) to make it in a heart-shape, like what I’ve (destructed) below. You can also add some mayonnaise.