Steps

1. In a bowl, combine 2 packs of powdered yakisoba sauce (included with Maruchan yakisoba noodles), 2 tbsp sake, 1 tbsp Mirin (Sweet Rice Wine), 2/3 tsp Hondashi (Japanese dashi powder), 2 tsp oyster sauce, 4 dashes pepper, and 4 dashes garlic powder. Mix well to create the special sauce. [Tip!] Mixing the powdered sauce and seasonings beforehand helps the flavor adhere better to the noodles.
   🕒 03:53
2. Cut 140g pork loin into bite-sized pieces.
   🕒 05:13
3. Cut the rehydrated 10g wood ear mushrooms into 2-3 pieces, roughly the same size as the bean sprouts.
   🕒 05:38
4. Place 2 packs of yakisoba noodles in a heatproof dish and microwave at 600W for 2 minutes to loosen them. [Tip!] Pre-heating the noodles in the microwave makes them easier to separate and shortens the cooking time.
   🕒 06:52
5. Heat a generous 1 tbsp lard in a frying pan over medium heat. Add the loosened yakisoba noodles and stir-fry until browned. Once cooked, transfer to a tray. [Tip!] Frying the noodles with lard significantly enhances their aroma and flavor.
   🕒 07:31
6. Add 2 tsp lard to the same frying pan and stir-fry 140g pork loin. Once cooked through, lightly season with a pinch of salt and pepper, then add the pre-cut 10g wood ear mushrooms and stir-fry briefly.
   🕒 08:35
7. Return the pre-fried yakisoba noodles to the frying pan with the pork and wood ear mushrooms, then add the prepared special sauce and toss to coat everything.
   🕒 09:33
8. Finally, add 200g bean sprouts and stir-fry briefly. [Tip!] To maintain their crisp texture, avoid overcooking the bean sprouts.
   🕒 10:19
9. Once the yakisoba is done, push it to one side of the frying pan, cover, and keep warm.
   🕒 11:00
10. In a bowl, combine 2 eggs, 1 tbsp water, and salt and pepper to taste. Mix gently to create the egg mixture.
    🕒 11:26
11. Heat 2 tsp oil in a frying pan over medium heat. Once warm, reduce to medium-low and pour in the egg mixture. When the egg starts to set, push it towards the center to create a half-cooked, runny texture.
    🕒 12:01
12. Place half of the warm yakisoba on top of the half-cooked egg, shape it by folding the egg around the yakisoba, and transfer to a plate.
    🕒 12:59
13. Prepare another egg mixture using the remaining 2 eggs, 1 tbsp water, and salt and pepper to taste. Follow the same steps to make a second Om-Soba with the remaining yakisoba.
    🕒 13:21
14. Divide into a 'sauce camp' and a 'ketchup camp'. For one, drizzle with okonomi sauce to taste, mayonnaise to taste, aonori (dried green laver) to taste, and red pickled ginger (beni shoga) to taste. For the other, drizzle with ketchup to taste, mayonnaise to taste, dried parsley to taste, and bonito flakes powder to taste. Finish by adding Tabasco or Majisco to taste, if desired.
    🕒 14:56