A recipe for Yakisoba Pan (Japanese Yakisoba Bread)! Noodles are tossed with thinly sliced meat, vegetables, and a sauce before serving in individual buns.
I was inspired to make this Yakisoba Pan (焼きそばパン) after coming across it at Hamada-Ya Bakery in Torrance, California. I have been a longtime fan of Yakisoba, but this was my first time seeing it in a portable sandwich form.
It is definitely the perfect way to use up the leftover noodles.
To make Yakisoba Pan, toss Yakisoba noodles with thinly sliced meat (usually pork), vegetables, and a thick salty and sweet sauce until everything is evenly distributed and heated through.
The stir-fried noodles are then stuffed inside a top-slit hot dog bun and garnished with benishōga (red pickled ginger) and aonori (powdered seaweed) for a quick and delicious snack.
Notable Ingredients
I use fresh Yakisoba (Chinese-style alkaline noodles) found in the refrigerated section at my local Japanese and Korean markets. If you cannot locate them, substitute with an 8 ounce package of dried chūkasoba or Chinese-style yellow noodles. Be careful not to overcook to prevent the noodles from falling apart as they are stir-fried.
Fresh noodles only need a minute or so. Rinse with cold water and drain well to remove any excess starch and moisture. If you won’t be adding them to the pan immediately, toss with a drizzle of oil to keep the noodles from sticking.
Known as Koppepan (コッペパン) in Japan, hot dog buns serve as the vessel for the Yakisoba. Try to find or make the buns with the bread split across the top instead of along the side. This will hold the noodles inside better.
I topped the sandwiches with beni shōga (紅生姜- thinly sliced red pickled ginger) and aonori (青のり- powdered seaweed). I found both ingredients at my local Japanese market. Katsuobushi (鰹節- bonito flakes) and mayonnaise are also popular.
Yakisoba Pan Recipe
Adapted from Just One Cookbook
Yakisoba Pan (Japanese Yakisoba Bread)
Ingredients
Yakisoba Sauce:
- 1 1/2 tablespoons (22 milliliters) sake
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 1 tablespoon (15 milliliters) oyster sauce
- 1 tablespoon (15 milliliters) ketchup
- 1 tablespoon (15 milliliters) soy sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon freshly ground black pepper
Yakisoba:
- 12 ounces (340 grams) fresh yakisoba noodles or 8 ounces (227 grams) dried chūkasoba
- 1 tablespoon (15 milliliters) vegetable oil
- 6 ounces (170 grams) thinly sliced pork belly or pork shoulder
- 1/2 carrot peeled and shredded
- 1/2 onion peeled and thinly sliced
- 1/4 green cabbage thinly sliced
- 8 hot dog buns split on the top
- 2 tablespoons (28 grams) butter or mayonnaise for spreading on hot dog buns
- Aonori (powdered seaweed) for garnish
- Beni shōga (red pickled ginger) for garnish
Instructions
To make the yakisoba sauce:
- In a small bowl, whisk together the sake, Worcestershire sauce, oyster sauce, ketchup, soy sauce, sugar, and black pepper. Cover and refrigerate until ready to use.
To make the Yakisoba:
- 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 started to simmer, toss in the noodles. Continue to toss until well coated. Remove from heat. Adjust seasonings to taste, adding more black pepper and/or soy sauce if needed.
- 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.
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