XL Omusoba (serves 1~2)
Ingredients:
300g of (raw) ramen
80g of unsmoked bacon, sliced to 1-inch squares
2 cloves garlic, finely chopped
2 cabbage leaves, coarsely chopped
1 small carrot, julienned
1 stalk of negi (Welsh Onion), sliced diagonally
3 eggs, laced with (white) pepper and shoyu, beaten thoroughly
Oyster sauce
Nagasawake sauce/Shoyu
Bulldog/Tonkatsu sauce (Japanese fruit sauce)
sake
sesame oil
salt
pepper
aonori seaweed (garnishing)
mayonnaise (garnishing)
Method:
1. Without any additional oil, fry the ramen noodles on high heat with a little bit of sake. Turn over when the noodles are slightly toasted and fragrant. Cut into quarters with the frying slice/spatula and remove from heat once the noodles are free from the smell of the preservative chemicals used in the packaging.
2. To the hot wok/griddle pan, add some sesame oil and chopped garlic. Fry until fragrant.
3. Add the sliced pork/bacon. and continue to fry until the meat is well done.
4. Add in the veegtables and stir fry quickly on high heat. Drizzle with some Nagasawake sauce or shoyu (Japanese soy sauce) and sautee.
5. Add in the noodles and mix well with the fried vegetables. Add a dash of Nagasawake sauce, tonkatsu sauce (to tart up the flavours a bit) and sake. Sautee/Flambe over high heat.
6. When the noodles have fused together (should be dry or slightly moist), remove from heat and set aside.
7. To the hot wok/pan, lightly coat the surface with oil and add in the beaten eggs. Spread it around the wok/pan into a large circular sheet. Allow it to set till the hot side is slightly toasted.
8. Quickly add in the noodles onto the egg sheet. Fold over to wrap it up and shift it to the side of the pan.
9. Flip the egg/noodle ensemble onto a large plate and shape the egg wrap into the desired shape.
10. Drizzle some mayonnaise, extra tonkatsu sauce over the egg wrap and garnish with aonori seaweed.
XL Omusoba, done.
(Note 1: The weights and measures indicated are only a rough guide. You may vary the amounts or quality of the ingredients depending on the serving size required or availability.)
E&OE. YMMV.
) and delicious recipes here! 
(*enters sweet tooth mode*)
