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Yakisoba Pan (Yakisoba Sandwich in a Bread/Bun)

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By Yuto Omura
https://sudachirecipes.com
Enjoy tasty yakisoba noodles in a totally different (yet delicious!) way with this yakisoba pan! Japanese-style fried noodles served in a fluffy hotdog bun and topped with refreshing pickled ginger, it's tasty and filling, perfect for lunch or as a snack!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course Bento, Breakfast, Lunch, Snacks
Cuisine American, Japanese
Servings 3 portions
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Bento, Breakfast, Lunch, Snacks
Cuisine: American, Japanese
Servings: 3 portions

Ingredients 
 

Yakisoba Sauce

  • ½ tbsp oyster sauce
  • ½ tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • ½ tsp tomato ketchup
  • 1 tsp sake or white wine
  • ¼ tsp sugar
  • 1 pinch ground black pepper
  • ½ tsp sesame oil

Yakisoba Pan

  • ½ tbsp cooking oil
  • 100 g pre-boiled Chinese-style noodles chukamen, yakisoba noodles
  • 60 g thin sliced pork belly (see note)
  • 1 pinch salt and pepper
  • 25 g yellow onion(s) sliced
  • 3 hot dog buns
  • unsalted butter
  • red pickled ginger (benishoga) optional, benishoga
  • dried green laver powder (aonori) optional, aonori

Instructions 

  • First, make the sauce. Add ½ tbsp oyster sauce, ½ tbsp soy sauce, 1 tsp Worcestershire sauce, ½ tsp tomato ketchup, 1 tsp sake, ¼ tsp sugar, 1 pinch ground black pepper and ½ tsp sesame oil to a small bowl. Mix well and set aside for later.
    homemade yakisoba sauce in a glass bowl
  • Heat a wok or frying pan on medium high and add ½ tbsp cooking oil. Add 100 g pre-boiled Chinese-style noodles and fry until slightly crispy on both sides. 
    frying yakisoba noodles in a pan until crispy
  • Transfer the noodles to a plate and add 60 g thin sliced pork belly to the same wok with 1 pinch salt and pepper. Fry until crispy.
    frying thinly sliced pork belly in a pan
  • Add 25 g yellow onion(s) to the wok and stir fry until it reaches your preferred softness. 
    frying pork with onions
  • Push the meat and onion to one side and add the noodles back to the pan. Pour your yakisoba sauce over the noodles only (not the pork and onions) and mix until they're coated.
    pork and onions pushed to one side of the pan and noodles added back in
  • Mix everything together and stir fry for another minute or so before removing the wok from the heat.
    yakisoba noodles mixed with homemade yakisoba sauce
  • Cut 3 hot dog buns through the middle and spread each side with unsalted butter. Place an equal amount of yakisoba in each bun and top with dried green laver powder (aonori) and red pickled ginger (benishoga).
    yakisoba noodles in hot dog buns topped with aonori and red pickled ginger
  • Enjoy!

Notes

If you can't find thinly sliced pork belly, you can use unsmoked bacon instead. I recommend 1 slice per portion. 
You can add more vegetables if you plan to eat it straight away. Cook all vegetables after the pork, with the firmest first (e.g. carrots) and the softest last (e.g. beansprouts). Don't add the noodles back to the pan until the vegetables are cooked through.
Be aware that adding extra ingredients will make the yakisoba more bulky and you might need extra hot dog buns.
If you're serving yakisoba pan in a lunchbox or saving it for later, I don't recommend adding extra vegetables since they can make the bread soggy. 
Wrap yakisoba pan in clingfilm for later and eat within a few hours.