Boil water, prepare the noodles as instructed on the package.

Chop up bacon and cabbage into bite sized squares. I prefer thinly sliced bacon. Slice the green onions in small bits, keep half of it aside to use as topping.

Heat up some vegetable oil and fry the bacon until done. Add cabbage, green onion and some roasted sesame seeds (optional) until cabbage is soft. Then add the noodles.

Heat up all sauce ingredients in a saucepan on a low temperature. Stir well to keep from sticking. Pour half of it into your frying pan, mix well and add spring onions.

Beat eggs and a pinch of salt until blended. Heat up butter into a frying pan and pour egg mixture in it.

When the omelette is done, transfer to a plate. Coat with the remaining sauce. Add the noodle mix to one half of the omelette. Fold it and coat again with more sauce, add Japanese mayonnaise, green onion, roasted sesame seeds, crispy fried onions (and/or other toppings of choice).

Cut in half and serve!