Steps

1. Place 1 pack of Chinese noodles in a heatproof dish, cover with plastic wrap, and microwave for 50 seconds at 600W. Loosen the noodles gently. [Pro Tip!] Pre-heating in the microwave makes the noodles easier to separate. Keep covered with plastic wrap to prevent drying until use.
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2. In a bowl, add 1 pack of powdered sauce and dissolve by mixing in 2 tbsp of Cooking Sake (Rice Wine). [Pro Tip!] Dissolving the powdered sauce with sake ensures it blends evenly with the noodles and prevents a mushy texture. If you dislike sake, water can be used as a substitute, but sake evaporates better and adds more richness.
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3. Crack 1 egg into a separate bowl and whisk well.
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4. Heat Vegetable Oil (to taste) in a frying pan over medium heat.
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5. Add 50g of thinly sliced pork to the heated pan and stir-fry with a light sprinkle of salt and pepper. [Pro Tip!] If the meat pieces are large, cut them before stir-frying.
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6. Once the pork is halfway cooked, add 60g of vegetable mix and stir-fry for about 1 minute.
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7. Add the loosened Chinese noodles and quickly mix everything together while further separating the noodles.
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8. Pour in the dissolved sauce mixture and stir-fry over medium-high heat for about 1 minute, allowing the moisture to evaporate.
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9. Push the yakisoba to one side of the pan. Pour 0.5 tsp of Soy Sauce into the empty space and lightly scorch it. Once the soy sauce is bubbling, mix it with the yakisoba. [Pro Tip!] Scorching the soy sauce at the end adds a fragrant aroma to the yakisoba.
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10. Transfer the yakisoba to a separate plate.
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11. Heat Vegetable Oil (to taste) in a 24cm frying pan over medium heat for about 30 seconds.
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12. Pour the whisked egg mixture into the heated pan all at once. Quickly swirl the pan to spread the egg into a thin omelette.
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13. Once the egg mixture stops moving, remove from heat and cook for about 20 more seconds. Turn off the heat and let it sit for another 30 seconds. [Pro Tip!] Aim for a half-cooked surface, but feel free to cook both sides if you prefer. The edges will start to peel away, making it easier to remove from the pan. If your non-stick coating is worn, ensure you use sufficient oil.
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14. Carefully place the cooked omelette onto a cutting board lined with plastic wrap.
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15. Spoon the prepared yakisoba onto one half of the omelette. Fold the omelette in half and shape it. [Pro Tip!] Trying to wrap it in the pan can lead to mistakes, so using plastic wrap makes it much easier.
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16. Prepare a plate, place it over the omelette on the plastic wrap, then invert to plate the dish.
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17. Drizzle with Okonomiyaki Sauce (to taste) and add thin lines of Mayonnaise (to taste). [Pro Tip!] To create thin mayonnaise lines, remove the cap from the mayonnaise bottle, stretch plastic wrap tightly over the opening, secure it with a rubber band, and poke several small holes with a toothpick.
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18. Finally, sprinkle with Aonori (Dried Green Seaweed) (to taste) and it's ready to serve. Adjust toppings as desired.
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