Craving Japanese street food? Try authentic omusoba, savory yakisoba noodles wrapped in a soft omelet. A fun way to enjoy stir-fried noodles!
Simple, classic yakisoba is always delicious, but my favorite twist is turning it into omusoba.
My husband actually prefers omusoba over regular yakisoba, since the soft, creamy egg melts right into the noodles and sweet-savory yakisoba sauce. It’s pure comfort food!
If you love yakisoba as much as we do, you’ll also enjoy making yakisoba pan (a Japanese noodle sandwich!) or even my homemade yakisoba sauce, which takes the flavor to the next level.
But if you’ve never tried omusoba before, I promise this is one of the most satisfying ways to enjoy yakisoba. It’s quick, cozy, and guaranteed to be a people pleaser at a party!
Why You'll Love This Recipe
- Balanced Meal: Adding eggs to yakisoba turns it into a well-rounded dish, packed with carbs, protein, and plenty of veggies.
- Sweet, Savory & Creamy: The homemade yakisoba sauce gives the perfect sweet-savory balance, while the fluffy omelet adds a creamy, melt-in-your-mouth texture.
- Perfect for Bento: Omusoba makes an adorable and practical bento lunch! It’s tasty, portable, and guaranteed to brighten up your lunchbox.
Notes on Ingredients
See the recipe card for the full ingredients list.
Since this sandwich uses Japanese stir-fry noodles as the filling, you’ll start with the same basics from my yakisoba recipe.
- Noodles: Choose fresh yakisoba noodles for a chewy texture; ramen noodles also work if boiled and drained.
- Sauce: Homemade yakisoba sauce makes the flavors shine, but packet sauce (diluted with water) is a shortcut option.
- Protein & Veggies: Pork with cabbage and onion is the go-to, though shrimp, chicken, or tofu are easy alternatives.
👉 Head to my yakisoba recipe for a full breakdown.
💡You can find these ingredients at Japanese or Asian grocery stores, or online at Amazon or Weee!
How to Make Omusoba
- Make the yakisoba (see my yakisoba recipe for details). Cut big veggie chunks into small pieces.
- Mix eggs and milk.
- Cook the omelet.
- Place the yakisoba on top of the omelet.
- Fold one side of the omelet and gently push it to the edge of the pan.
- Flip the pan onto a plate to transfer.
- Shape the omusoba with a paper towel.
- Garnish the omusoba.
Kurumi's Tips
- Fluff the egg: When making the omelet, gently whisk and move the eggs before they fully set. This helps create a light, fluffy texture.
- Don’t worry about small mistakes: Your omelet might not look perfect (it may have holes or uneven spots), and that’s totally fine! You can shape it with a paper towel and cover any imperfections with sauce and mayonnaise.
- (Yakisoba Tip) Give the pan some space: When too many ingredients pile up in the pan, they steam instead of stir-fry, leaving you with limp veggies. Cook in batches or use a wide surface like a cast iron griddle so everything gets that nice sizzle.
- (Yakisoba Tip) Easy on the sauce: It’s tempting to pour in extra yakisoba sauce, but less is more here. Too much can drown out the natural sweetness of the vegetables and richness of the meat. Since the pork and veggies are seasoned separately, the flavor stays balanced without going overboard.
- (Yakisoba Tip) Choose the right vegetables: Yakisoba is flexible, but steer clear of produce that releases a lot of liquid (think tomatoes or cucumbers). Excess water turns the noodles mushy, which takes away from the dish’s signature texture.
- (Yakisoba Tip) Sear the noodles first: Before adding sauce, toss the noodles with a splash of soy sauce and let them fry briefly. This caramelizes the noodles, adding a toasty, savory depth that makes the whole dish taste like it came from a restaurant wok.
What to Serve with Omusoba
Omusoba makes a satisfying meal on its own since my recipe is loaded with vegetables. But if you’d like to add something on the side, here are a few ideas:
- A fresh salad
- A protein-packed side dish (tofu, octopus, etc.)
- Soup, such as miso soup or French onion soup
Storage & Reheating Instructions
- To store: Allow the omusoba to cool to room temperature before packing it away.
- In the fridge: Place in a sealed container and enjoy within 2 days for the best flavor and texture.
- In the freezer: Wrap individual portions in plastic wrap, then tuck them into a freezer-safe bag or container. They’ll keep well for up to 2 weeks.
- To reheat: Warm gently in the microwave until heated through. For a fresher texture, you can also reheat it in a skillet over low heat.
⚠️If you plan to pack omusoba in a bento, be sure to cook the omelet all the way through and keep it cool with an ice pack until lunchtime.
FAQs
What is omusoba?
Omusoba is a Japanese street food made by wrapping stir-fried yakisoba noodles in a fluffy omelet. Originating in Osaka, it’s considered the inspiration for modan-yaki (a layered okonomiyaki dish with noodles).
More Japanese Main Dish Recipes
Looking for other recipes like this? Try these:
💌 If you tried this recipe and liked it, I’d love to hear from you! Leave a comment and review below, or send a photo of your dish to my email. I’d be so happy to see your creation!
📖Recipe
Omusoba (Authentic Japanese Omelet-Wrapped Yakisoba)
Craving Japanese street food? Try authentic omusoba, savory yakisoba noodles wrapped in a soft omelet. A fun way to enjoy stir-fried noodles!
Ingredients
Method
Prep the ingredients
- (Optional) Use the leftover yakisoba: One serving of yakisoba makes two omusoba (yields 4 servings). Cut any large vegetables into smaller pieces if needed.
- Mix the sauce: Combine 1 tablespoons water, 1 tablespoons oyster sauce, ½ tablespoon Worcestershire sauce, ½ tablespoon ketchup, ½ teaspoon soy sauce, ¼ teaspoon honey, A pinch of ground black pepper, and A pinch of garam masala in a small bowl and set aside. If using packaged yakisoba sauce, dilute it with water.
- Cut the veggies: Peel and cut ½ carrot into 0.25cm wide strips, slice ¼ onion into 0.25cm thin slices, remove the core of ⅛ cabbage, cut into 2.5cm squares, and separate the layers, especially the hard parts. Crush the thick part of the cabbage core with the palm of your hand. Cut ¼ green bell pepper into 0.25cm thin strips along the grain.
- Season the meat: Place 75 g sliced pork belly in a bowl, season with ½ tablespoon sake, ⅛ teaspoon kosher salt, and A pinch of ground black pepper. Rub with your hands, straighten rolled slices if needed, then add 1 teaspoons cornstarch and knead. Set aside.
Fry the ingredients
- Cook the meat: Heat a large pan over medium heat. Add oil if the pan isn’t nonstick. Fry the pork until color changes (~1 min), then wipe off excess oil.
- Add onions and carrots: Fry for 1–2 minutes until slightly softened. (Optional quick-cooking veggies are added later.)
- Add cabbage and bell pepper: Add cabbage, green bell pepper, ⅛ teaspoon kosher salt, and A pinch of ground black pepper. Add ½ tablespoon sake, cover immediately, and steam for 1–2 minutes.
- Set aside: Transfer meat and veggies to a plate. They should remain bright and slightly firm.
Fry the noodles
- Clean the pan: Wipe the pan with a paper towel; do not preheat yet.
- Coat noodles with oil: Add ½ tablespoon sesame oil, place 1 yakisoba noodles in the pan, and press to coat both sides.
- Season the noodles: Drizzle ½ teaspoon sake and ¼ teaspoon soy sauce over noodles evenly.
- Fry: Heat over medium-high and cook until golden and crispy (~5 minutes per side). Move noodles occasionally, but don’t loosen them.
Combine everything
- Add sauce and loosen noodles: Turn off heat, wipe extra oil, pour yakisoba sauce over noodles, and gently separate with chopsticks.
- Return veggies: Turn heat to high, add cooked veggies (and quick-cooking optional ones), cover, and steam ~1 minute.
- Mix: Combine noodles and veggies evenly.
Make omusoba
- Heat a medium pan over medium heat and lightly oil with a paper towel.
- Mix 4 eggs and 2 tablespoons milk in a bowl.
- Cook the omelet: Pour half of the egg mixture, rotating the pan to spread thinly. Scramble gently while still liquid to create fluffiness. Stop stirring once edges start to set.
- Add yakisoba: Turn off the heat and place half the noodles on the omelet. Fold one edge over and push it to the pan’s edge.
- Transfer to a plate: Flip the omelet carefully and shape with a paper towel.
- Garnish: Top with yakisoba sauce, mayonnaise, aonori, katsuobushi, and/or pickled ginger.
- Repeat: Make the second omusoba with the remaining egg mixture.
Notes
- (Note 1): Optional veggies: You can add other veggies like bean sprouts and green chives. If you use these, don’t stir-fry them with the other veggies early on! Make sure to add them at the last step when you return the cooked cabbage, onions, and carrots to the pan.
- Ingredients Notes
- Noodles: Choose fresh yakisoba noodles for a chewy texture; ramen noodles also work if boiled and drained.
- Sauce: Homemade yakisoba sauce makes the flavors shine, but packet sauce (diluted with water) is a shortcut option. Use non-Japanese Worcestershire sauce.
- Protein & Veggies: Pork with cabbage and onion is the go-to, though shrimp, chicken, or tofu are easy alternatives.
- Cooking tips: Don’t overcrowd the pan to avoid soggy yakisoba. Go easy on the sauce since ingredients are seasoned separately.
- Serving suggestions: Omusoba is a complete meal, but pairs well with salad, protein-rich sides (tofu, octopus), or soup like miso or French onion.
- Storage & Reheating: Cool completely before storing. Keeps 2 days in the fridge or 2 weeks in the freezer. Reheat in the microwave, or microwave then pan-fry for best texture.
📌Pin This Recipe For Later!
Comments
No Comments