Japanese•comfort

Yakisoba Pan 焼きそばパン

Yakisoba Pan is the ultimate carb heavy Japanese soul food! Yakisoba stuffed Japanese hot dog buns (Koppe-pan) is a must try Japanese savoury bread!

Ingredients

Quantities are shown as originally provided.

1
Open the packet of noodles and pour on boiling water to loosen the noodles with chopsticks or Boil water in a large pot and cook the noodles for a minute then drain the water to set aside.
2
Heat 1/2 tbsp olive oil in a frying pan and add the noodles to the pan.
3
Using an egg flipper, press the noodles down again to the bottom of the pan to brown the noodles over medium to high heat.
4
When the noodles are browned and cooked after about 5 minutes, remove the noodles to a bowl and set aside.
5
Place the frying pan back on the medium to high heat and add another 1/2 tbsp of olive oil to the pan.
6
Add sliced sausages to cook.
7
When the sausages are cooked, move them to the side of the pan and add beaten egg to the pan to scramble.
8
Add sliced onion and cabbage to the pan.
9
Place the drained noodles over the onion, cabbage, egg and sausage to steam cook.
10
Combine all Yakisoba sauce ingredients in a small mixing bowl.
11
When the onion and cabbage are cooked, pour the Yakisoba sauce.
12
Cook them all together till all the liquid evaporates.
13
Turn the heat off and divide the Yakisoba into 4 equal portions using kitchen scissors.
14
Make a slit 2/3 down the hot dog bun and spread margarine on the each side of the slit.
15
Fill the slit with 1/4 of Yakisoba.
16
Top with the red pickled ginger and sprinkle on the Aonori seaweed flake.
17
Put mayonnaise on top if you like to serve.