Yakisoba Pan Recipe: How to Make a Fried Noodle Sandwich
Written by MasterClass
Last updated: Jul 21, 2022 • 3 min read
Yakisoba pan is a fun way to serve leftover stir-fried noodles. This carb-on-carb dish is so popular in Japan that even convenience stores offer it for sale. Once you’ve tried it, you’ll find yourself making extra yakisoba so that you can make noodle sandwiches the next day.
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What Is Yakisoba Pan?
Yakisoba pan (“yakisoba bread”) is a street snack of stir-fried noodles in a split-top hot dog bun. Chefs make this popular Japanese dish with “Chinese-style” noodles, diced meat (usually pork belly, but sometimes chicken), and veggies, which they toss with a thick, sweet sauce similar to Worcestershire sauce.
In Japan, convenience stores and bakeries commonly sell yakisoba pan.
5 Tips for Making Yakisoba Pan
Here’s what to know about the main components of yakisoba pan:
- 1. Choose the right noodles. Chefs typically make yakisoba with yellow wheat noodles called chukamen or chukasoba. You can find yakisoba noodles at Japanese grocery stores or make the dish with other ramen noodles (which have a similar flavor and texture). Yakisoba noodles are a component in modan-yaki, or okonomiyaki (Japanese savory pancakes) topped with noodles.
- 2. Use a wok. When stir-frying, few pans will get you as close to your desired results as a wok, which conducts heat differently than a standard frying pan or skillet. Either pan will do in a pinch, but investing in a large wok gives the ingredients direct exposure to high heat without trapping steam, which can make the noodles gummy or too soft.
- 3. Select sturdy buns. The split-top bun adds another level of texture to yakisoba noodles. Use split-top koppepan (Japanese hot dog buns) to make yakisoba pan if you can find them online or at a specialty grocer. Brioche hot dog buns, which are sturdier than other hot dog buns, are a good substitute.
- 4. Consider the mix-ins. Yakisoba made specifically for yakisoba pan often features minimal ingredients, making the dish easier to eat with your hands and less likely to become soggy. Consider using fewer mix-ins, or chop them into smaller pieces, if you plan to make your yakisoba pan ahead of time.
- 5. Use plenty of mayonnaise. Spreading the hot dog buns with Japanese mayonnaise makes the dish more satisfying and prevents the sandwich from getting soggy. If you don’t have Japanese mayo, use unsalted butter.
Easy Yakisoba Pan Recipe
makes
prep time
20 mintotal time
30 mincook time
10 minIngredients
For the sauce:
For the yakisoba pan:
- 1
In a small bowl, whisk together Worcestershire sauce, oyster sauce, soy sauce, mirin, ketchup, and hot sauce to make the yakisoba sauce. Taste and adjust the seasoning as needed.
- 2
Rinse the bean sprouts under cold water and drain them well.
- 3
In a wok or large frying pan over medium-high heat, heat the sesame oil until it begins to shimmer.
- 4
Add the pork to the pan and stir-fry until it browns, about 2 minutes.
- 5
Add the long onion, cabbage, and carrot. Stir-fry until the cabbage begins to wilt and the onion starts to brown, about 2 more minutes.
- 6
Add garlic and bean sprouts to the pan. Stir-fry until the garlic is fragrant, about 30 seconds.
- 7
Add noodles and use the tongs to distribute the ingredients evenly. Stir-fry, continuing to toss, until the noodles are warm through, about 2 minutes.
- 8
Pour the sauce over the noodles and veggies, toss to coat, and stir-fry for about 1 minute more.
- 9
Coat the insides of the hot dog buns with mayonnaise, then use tongs to tuck the noodles inside.
- 10
Garnish the hot dog with katsuobushi (dried bonito flakes), aonori, and beni shoga, and serve immediately.
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