Sriracha Omusoba

Sriracha Omusoba
Epic Spicy Feast

Serves: 2
Cook Time: 30 minutes

Ingredients

1 pack Sapporo Ichiban Sriracha Yakisoba
1/4 cup chicken thighs, chopped
1/2 cup yellow onion, sliced
1/4 cup carrot, julienned
1/4 cup cabbage, chopped
4 eggs, divided
Yakisoba sauce, for topping
Japanese mayonnaise, for topping
Bonito flakes, for topping
Aonori (dried seaweed powder), for topping
Beni shoga (red pickled ginger), for topping

Directions

STEP

Cook yakisoba noodles according to the package. Drain and set aside.

STEP

Heat oil in a medium side pan and cook the chicken until it is no longer pink and slightly browned.

STEP

Cook the onion, carrot, then cabbage until tender.

STEP

Add the cooked yakisoba noodles and seasoning packet. Mix well to combine.

STEP

Heat olive oil in a separate pan over med-low heat. Whisk together 2 eggs and pour in the mixture.
Be sure to cover the pan in an even layer while slightly moving the pan around in a circle.
Cook for about 15-20 seconds until it looks cooked yet runny.

STEP

Add half of the yakisoba mixture. Use a spatula to fold in the ends of the egg. Flip the pan over a serving plate and shape the omelette into an oval shape.

STEP

Repeat steps 5 and 6 to make the second omelette.

STEP

Top each omelette with yakisoba sauce, mayonnaise, bonito flakes, aonori, and beni shoga.

STEP

Serve immediately and enjoy.