About the Recipe
You may have head of Omurice. But did you know that you can also make a very similar dish using noodles? I'm not sure which of these dishes I prefer, they are both really quick ways of creating a great lunch or supper meal. Why not try them both and see which you prefer?
Ingredients
60g /2 oz bean sprouts, rinsed
1/4 sweet pointed cabbage
1/2 medium onion
1/4 bell pepper
3cm / 1.5 inch piece of carrot, peeled
2 packs of dried yellow noodles*
4 tbsp Bulldog brown sauce
1 - 2 tbsp vegetable oil
4 eggs
salt & pepper
Bulldog brown sauce
mayonnaise
For the topping: Dried seaweed flakes (aonori) or some shredded nori seaweed or finely chopped spring onion.
I used a packet of dried yellow noodles from my local supermarket but you can also use Yakisoba noodles which come with a with brown sauce in the packet. You can find these at most good Japanese, Chinese and Korean super markets.
Preparation
Remove the core of the cabbage and chop the leaves into small pieces so that they stir fry quickly.
Finely slice the onion and the bell pepper.
Finely slice the carrot and cut the slices into matchsticks.
Bring a medium saucepan of water to the boil. Cook the dried noodles according to the instructiosn on the packet.
When the noodles are cooked, drain.
Pour 1/2 tbsp of vegetable oil into a medium frying pan. Pre-heat the oil until it is nice and hot, then add the onion, bell pepper and carrot. Stir fry for 2 minutes keeping all the vegetables moving around the pan. Next, add the bean sprounts and season with a sprinkle of black pepper and a pinch of salt. Stir fry for 1 minute more.
Without turning off the heat, add the cooked noodles and 4 tbsp of Bulldog brown sauce. Mix the noodles and sauce into the vegetable for 1-2 minutes longer, before removing to a bowl or plate.
Now to make your omelettes. Heat another 1 tsp of vegetable oil in the frying pan.
Break 2 eggs into a bowl and whisk briefly to blend the yolk and white. Next, pour the omelette mix into the hot frying pan. Spread the mix around in the frying pan to get a nice, uniform round shape.
When the omelette is almost set but still soft, reduce the heat and add half of the stir fried noodles (yakisoba) into the middle of omelette.
Now, using a fish slice, gently fold the edges of the omelette over the filling. Take your serving plate and carefully invert your Omusoba onto the plate
Reapt for your second Omusoba.
Season with a good drizzle of Bulldog brown sauce and mayonnaise. Top with some dried seaweed flakes (aoko) or, if these aren't available, perhaps some shredded nori or finely chopped spring onion.