This chicken noodle dish (yakisoba) is an easy stir-fry project and is made more delicious with an omelet blanket and topped with nori strips and bonito flakes.Â
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Chicken Omusoba Recipe
This chicken noodle dish is blanketed by a fluffy omelet.
Ingredients
Chicken Omusoba Ingredients
- 500 Grams chicken thigh fillet cut into strips
- 2 tablespoons ginger juice (from squeezed grated ginger)
- 1/4 Cup vegetable oil
- 250 Grams soba noodles cooked according to package directions
- 2 cups cabbage shredded
- 1 Cup carrots shredded
- 1 Cup sitsaro (snow peas)
- 1 teaspoon sesame oil
- 1/4 Cup Soy Sauce
- 1/4 Cup mirin
- 2 tablespoons sugar
- 1 tablespoon hot sauce or to taste
- 3 tablespoons tomato ketchup
- 2 medium eggs beaten and kept in refrigerator overnight
- Japanese mayonnaise to serve
- sweet soy sauce to serve
- bonito flakes for topping
- nori or seaweed strips for topping (optional)
Instructions
- Marinate chicken strips in ginger juice for 30 minutes. Set aside.
- In a bowl, combine soy sauce, mirin, sugar, hot sauce and ketchup. Whisk to combine. Set aside.
- In a non-stick pan, heat up vegetable oil. Pour egg mixture, swirl pan to create a thin-like egg crepe. When cooked, set aside. (To achieve a thin crepe-like egg, crack eggs in a bowl; cover and leave at room temp for 3 hours prior to cooking).
- Heat up oil in pan and sauté chicken strips until cooked, about 5-7 minutes. Add the vegetables and sesame oil. Continue sautéing until vegetables are cooked. Add the cooked noodles and toss to mix. Remove from heat and pour prepared sauce. Toss to coat evenly. Return to stove over medium fire, just to heat through.
- Transfer to a serving dish. Top with cooked egg, Japanese mayonnaise, sweet soy sauce, bonito flakes and crispy nori (if using).
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