6 oz. cooked fresh ramen noodles
2 eggs, lightly whisked
1 c thinly sliced cabbage
1 c mung bean sprouts
1/4 c thinly sliced scallions
2 oz. cooked and chopped chicken (optional)
1 T light soy sauce
1 T roasted sesame oil
2 T vegetable or any other neutral oil
Salt
Kewpie Mayo or any other store-bought variety
Bulldog sauce (Japanese Worcestershire)
Toasted sesame seeds
Thinly sliced scallions
Pickled red ginger
» Preheat oven to 400 F. Heat neutral oil in a medium sauté pan over medium heat until the oil just begins to smoke. Add the noodles and cook until they start to crisp up slightly stirring constantly.
» Add the cabbage, scallions and sprouts (and chicken if using). Toss in the pan with the noodles so that everything is well-incorporated and then spread the mixture out evenly in the pan.
» Whisk together the soy sauce, sesame oil and eggs. Season with salt.
» Slowly drizzle the mixed eggs over the noddles as evenly as possible.
» Remove the pan from the heat and put directly into the oven. Cook for 3 to 5 minutes, or just until the eggs barely set. Remove from the oven.
» Fold the omelette in half, drizzle with mayo and bulldog sauce, and sprinkle with scallions, sesame seeds and pickled ginger.
Photo: Bill Barrett
