Yakisoba Pan
This classic Japanese street food features savory stir-fried noodles tucked into soft buns. It is a quick and satisfying meal perfect for a fun lunch.
Ingredients
Noodle Filling
- 1 tablespoon vegetable oil
- 4 slices beef bacon cut into thin strips
- 1 green bell pepper sliced into thin strips
- 1 small carrot julienned
- 1/2 small onion thinly sliced
- 2 packets 3 oz each instant egg noodles
- 3 tablespoons yakisoba sauce plus extra for drizzling
- Pickled ginger strips for garnish
- Dried green seaweed aonori for garnish
Buns
- 4 white hot dog buns
Homemade Yakisoba Sauce
- 3 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Pinch of salt
Instructions
- Prepare the sauce by whisking the oyster sauce, dark soy sauce, sugar, sesame oil, and salt in a small bowl until smooth.
- Heat a wok or large skillet over medium-high heat with a splash of oil and cook the beef bacon until it begins to crisp, then remove it from the pan and set aside.
- Add the bell pepper, carrot, and onion to the same pan and stir-fry until they are tender yet still have a slight crunch, then remove and set aside with the bacon.
- Prepare the instant noodles according to the package directions, drain them thoroughly, and add them to the hot wok with a little extra oil.
- Stir the noodles constantly until they begin to brown slightly, then pour in the yakisoba sauce and toss to coat.
- Return the cooked bacon and vegetables to the pan, tossing everything together until the mixture is heated through.
- Spoon the noodle mixture into the hot dog buns and top with a drizzle of extra sauce, pickled ginger, and a sprinkle of seaweed if desired.