Yakisoba Vegie Omelette

Serves: 4

Style: Hot Dishes, Modern, Vegetarian, Western

Difficulty: Medium


  • 270g Hakubaku Organic Yakisoba, cooked as per pack instruction
  • 8 eggs
  • 2 spring onions, finely sliced
  • 1 tsp sugar
  • 2 tbsp soy sauce
  • 2 cloves garlic, crushed
  • 2cm knob of ginger, finely grated
  • 2 tbsp vegetable oil
  • 800g mixed stir-fry vegetables; e.g.: carrot, green beans, capsicum, onion, broccoli, sugar snap peas, mushrooms,
  • 1 tbsp tonkatsu sauce
  • 2 tsp sesame oil

Yakisoba Vegie Omelette


  1. Prepare Yakisoba as per pack instruction. Drain and set aside in a large bowl.
  2. Whisk eggs, spring onions, sugar and soy sauce in a bowl. Set aside.
  3. Heat 1 tbsp vegetable oil in a wok on high heat. Add garlic and ginger and stir-fry for 1 minute until fragrant.
  4. Add mixed vegetables, tonkatsu sauce and sesame oil. Stir-fry for 3 minutes or until the vegetables are bright in colour and just tender. Add to bowl with Yakisoba and gently toss to combine. Set aside.
  5. Heat 1 tsp of the vegetable oil in a frying pan on medium heat. Add quarter of the egg mix, swirling around to spread the mixture. Cook for half a minute or until just set.
  6. Place quarter of the vegie/Yakisoba mixture on one half of the omelette. Cook for a further minute or so until the egg is set. Fold the empty half of the omelette over the filling and slide onto a warmed plate. Cover and keep warm while using the remaining egg mixture and vegie/Yakisoba filling to make three more omelettes. Serve.


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