If you can't find Okonomiyaki Sauce in the store, or if you just want to try making your own, try my Okonomiyaki Sauce, recipe #166839! Make this ahead of time so it has time to cool before you use it. It tastes best at room temperature.

Mix flour and water to make batter.

Heat a griddle or large flat cooking surface (or several skillets) on about medium heat, and spray lightly with Pam.

Spread batter in a circle making a thin layer and let it cook slightly until it's dry around the edges but still a little soft in the center (similar to a crepe, it won't get brown, maybe a little golden by the very end, if anything).

Add a handful of shredded cabbage on top of the pancake.

Top the cabbage with a handful of bean sprouts.

Add tempura crunchies, salt and pepper.

Top with bacon slices (or shrimp, chicken, any other meats/veggies you like).

Using two large spatulas, flip over so the bacon will fry against the hot cooking surface.

Lift the pancake and drizzle some water on the cabbage so it will steam as it cooks.

Cook the yakisoba noodles in an empty space on the griddle (or in another skillet).

Add a little oknonmiyaki sauce to the noodles while they cook.

Mash down on the cabbage stack some to compress it so the cabbage will cook evenly.

Break an egg in another empty space, and scramble a little.

Using spatulas, scoop up the noodles into a pile and set them down on top of the egg (don't worry, the egg will finish cooking with the noodles attached, it helps hold it all together).

Scoop up the cabbage pile (pancake side up) and set it down on top of the noodles.

By now the egg should be done. Transfer entire pile to a plate.

Top the pancake with okonomiyaki sauce (and optionally, a little mayonnaise).

Garnish with thinly sliced green onions and a light sprinkle of nori (seaweed) flakes.