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Omusoba, Japanese stir fry noodles (yakisoba) wrapped in omelet.

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!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings (2 omusoba)
Course: Main Course
Cuisine: Japanese
Calories: 271
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1 tablespoons water
  • 1 tablespoons oyster sauce
  • ½ tablespoon Worcestershire sauce shake the bottle before use
  • ½ tablespoon ketchup
  • ½ teaspoon soy sauce
  • ¼ teaspoon honey
  • A pinch of ground black pepper
  • A pinch of garam masala optional
For the veggies
  • ½ carrot medium, 25g
  • ¼ onion medium, 50g
  • ⅛ cabbage small, 150g
  • ¼ green bell pepper 50g, see note 1
  • ⅛ teaspoon kosher salt
  • A pinch of ground black pepper
  • ½ tablespoon sake
For the meat
  • 75 g sliced pork belly
  • ½ tablespoon sake
  • ⅛ teaspoon kosher salt
  • A pinch of ground black pepper
  • 1 teaspoons cornstarch
For the noodles
  • 1 yakisoba noodles
  • ½ tablespoon sesame oil
  • ½ teaspoon sake
  • ¼ teaspoon soy sauce
For the omelet
  • 4 eggs
  • 2 tablespoons milk
For the toppings
  • Red pickled ginger
  • Aonori dried green laver seaweed
  • Yakisoba sauce
  • Mayonnaise

Method
 

Prep the ingredients
  1. (Optional) Use the leftover yakisoba: One serving of yakisoba makes two omusoba (yields 4 servings). Cut any large vegetables into smaller pieces if needed.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. Add onions and carrots: Fry for 1–2 minutes until slightly softened. (Optional quick-cooking veggies are added later.)
  3. 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.
  4. Set aside: Transfer meat and veggies to a plate. They should remain bright and slightly firm.
Fry the noodles
  1. Clean the pan: Wipe the pan with a paper towel; do not preheat yet.
  2. Coat noodles with oil: Add ½ tablespoon sesame oil, place 1 yakisoba noodles in the pan, and press to coat both sides.
  3. Season the noodles: Drizzle ½ teaspoon sake and ¼ teaspoon soy sauce over noodles evenly.
  4. 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
  1. Add sauce and loosen noodles: Turn off heat, wipe extra oil, pour yakisoba sauce over noodles, and gently separate with chopsticks.
  2. Return veggies: Turn heat to high, add cooked veggies (and quick-cooking optional ones), cover, and steam ~1 minute.
  3. Mix: Combine noodles and veggies evenly.
Make omusoba
  1. Heat a medium pan over medium heat and lightly oil with a paper towel.
  2. Mix 4 eggs and 2 tablespoons milk in a bowl.
  3. 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.
  4. 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.
  5. Transfer to a plate: Flip the omelet carefully and shape with a paper towel.
  6. Garnish: Top with yakisoba sauce, mayonnaise, aonori, katsuobushi, and/or pickled ginger.
  7. 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.
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