Bring a large pot of salted water to a boil. Add the noodles and cook until just tender- about 1-2 minutes for fresh or closer to 5 minutes for dried. Drain, rinse with cold water, and lightly shake to remove any excess moisture. Drizzle with a little vegetable oil and toss lightly to coat.
In a large wok or pan, drizzle oil over medium high heat. Add the pork slices and cook, stirring occasionally, until browned. Mix in the carrots and onion. Continue to cook, stirring, until beginning to soften. Stir in the cabbage, then add the prepared sauce.
Once the sauce has come to a boil, toss in the noodles. Continue to toss until well coated. Remove from heat.
Spread a little butter or mayonnaise on the inside of each hot dog bun and fill with the prepared yakisoba. Top with powdered seaweed and pickled ginger. Serve immediately or wrap and refrigerate for up to a day.