Omusoba (Japanese Omelet With Stir Fried Noodles and Vegetables)
1 carrot, cut into small strips
4 tablespoons neutral oil (grapeseed, canola)
2 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon sake
1 teaspoon sugar
6 ounces (170 g) chow mein noodles (ramen noodles are also good)
Kewpie Mayonnaise (optional)
Boil your noodles just short of al dente (you will finish them in the pan), rinse in cold water and set aside.
In a large pan over high heat, add 2 tbsp oil, garlic and onions, and cook for 2 minutes. Add the rest of the vegetables and cook until they are almost soft (about 8 minutes).
While the veggies are finishing up in the pan, grab another pan to make your omelets. Use 2 eggs per omelet (break in a bowl and briefly whisk). Add oil to the pan and when the oil is hot, make your first omelet. When the omelet is ready, put it on a plate and repeat the process until all your omelets are made.