Late-Night Omusoba from Cup Yakisoba
Just wrap your usual cup yakisoba in fluffy egg. A street-stall-style late-night snack with mayo and aonori.
Ingredients
- Store-bought cup yakisoba (sauce flavor)1
- Eggs2
- Milk (or water)1 tbsp
- Vegetable oil1 tsp
- Mayonnaiseto taste
- Aonori & pickled red gingerto taste (the included furikake is fine)
Directions
- Make the cup yakisoba per the package, drain and mix in the sauce. Save the included furikake for finishing.
- Beat the eggs and mix in the milk.
- Heat oil in a pan over medium, pour in the egg and stir 2-3 times into a soft-set thin omelette.
- Lay the yakisoba in a line across the center of the egg and fold both sides over to wrap. If wrapping is tricky, just laying it on top is fine.
- Cover with a plate and flip the pan to plate it, then top with mayonnaise, aonori and pickled ginger. Frying the drained yakisoba in the pan for 1 minute before wrapping gives it a toasty street-stall flavor.