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two yakisoba pans on wooden chopping board

Yakisoba Pan (焼きそばパン)


  • Author: Yuto Omura
  • Total Time: 20 minutes
  • Yield: 2-3 portions 1x

Description

How to make tasty, filling and fun "yakisoba pan". A fluffy and light hot dog bun filled with delicious Japanese style fried noodles.


Ingredients

Scale

YAKISOBA SAUCE

YAKISOBA PAN

  • 1/2 tbsp Oil (vegetable or sunflower)
  • 100g (3.5oz) Fresh Chinese style wheat noodles (if using dry noodles 50g/2oz - boil them first)
  • 60g (2oz) Pork Belly thinly sliced (see note)
  • 1 pinch Salt and pepper
  • 1/8 White onion sliced
  • 2-3 Hot dog buns
  • Butter
  • Pickled ginger (optional)
  • Aonori (optional)
  • Mayonnaise (optional)

Instructions

  1. First, make the sauce. Add 1/2 tsp oyster sauce, 1/2 tbsp soy sauce, 1 tsp Worcestershire sauce, 1/2 tsp ketchup, 1 tsp sake, 1/4 tsp sugar, a pinch of black pepper and 1/2 tsp sesame oil to a small bowl. Mix well and set aside for later.
    Mixing yakisoba sauce
  2. Heat a wok or frying pan on medium high and add a drizzle of oil. 
    Adding oil to wok
  3. Place the noodles into the wok and fry them until slightly crispy on both sides. 
    crisping up yakisoba noodles
  4. Transfer the noodles to a plate and add the thinly sliced pork belly to the wok with a pinch of salt and pepper. Fry until crispy.
    frying pork belly
  5. Add the sliced onion to the wok and stir fry until it reaches your preferred softness. 
  6. Push the meat and onion to one side and add the noodles back to the pan.
    pushing pork and vegetables to one side of the pan
  7. Pour your yakisoba sauce over the noodles and mix thoroughly.
    pouring the sauce over the yakisoba noodles
  8. Once the sauce is evenly coating the noodles, mix in the pork belly and onions.
    Mix everything together and fry for another minute
  9. Fry for another minute or so and then remove from the heat.
  10. Cut the hot dog buns through the middle and spread each side with butter.
  11. Place the yakisoba inside the bun.
    two yakisoba pans on wooden chopping board top down view
  12. Sprinkle aonori (dry seaweed powder) over the noodles and place benishoga (pickled ginger) in the middle. You could also drizzle with mayonnaise if you like.
  13. Enjoy!
    holding yakisoba pan in hand

Notes

If you can't find thinly sliced pork belly, you can use unsmoked bacon instead. 2-3 slices should be enough for this recipe. 

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. 

Wrap yakisoba pan in clingfilm for later and eat within a few hours.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Bread
  • Method: Frying
  • Cuisine: Japanese

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