Yakisoba Pan Recipe

Japanese yakisoba pan with shiitake mushrooms, stir-fried udon noodles served in a hot dog bun.

Yakisoba Pan Recipe

The idea of a noodle sandwich sounds a bit crazy, but yakisoba pan is incredibly cheap "street food" in Japan, and it is pure genius as far as I am concerned!

Course Lunch

Cuisine Anglo Japanese

Diet Vegan, Vegetarian

Keyword yaki soba bun, yaki soba pan, yakisoba bread, yakisoba pan

Prep Time 10

Cook Time 10

Total Time 20

Servings Buns

Calories 387kcal

Author Brian Jones

Ingredients

4 tablespoon Light Soy Sauce
1 tablespoon Vegan Oyster Sauce
1 tablespoon Tomato Ketchup
1 tablespoon Hendersons Relish
1 tablespoon Mirin
Pinch of MSG
400 g Udon Noodles 14oz (Cooked/Prepared Weight)
100 g Shiitake Mushrooms 1-1½ Cups
2 Garlic Cloves
1 tablespoon Cooking Oil
4 Large Hotdog Buns
30 g Butter 2 tablespoon
1 tablespoon Pickled Ginger
Mayonnaise To taste
3 Spring Onions
Sesame Seeds

Instructions

Mix together the soy sauce, oyster sauce, tomato ketchup, Henderson's relish, mirin, and MSG, then set aside.
Cook the udon noodles as per the instructions on the packet. I usually use wok-ready noodles. I soak them in boiling water for a couple of minutes, then separate them and refresh them in cold water.
Peel the garlic and chop it as finely as you can.
Slice the shiitake mushrooms into 3-4mm (⅛") thin slices.
Heat a wok over a very high heat, and when it begins to shimmer, add the oil. Throw in the shiitake mushrooms and store fry for 2 minutes.
Throw in the garlic and stir-fry for 30 seconds.
Add the drained noodles and stir fry for 1 minute.
Push the noodles to the side of the wok, add the sauce and then cook until the sauce reduces almost all the way down and coats the noodles nicely without there being a pool of sauce in the wok.
Remove from the heat, transfer to a bowl and allow to cool a little.
Slice the hotdog buns vertically but not all of the way through, then generously butter them on both sides of the cut.
Slice the spring onions at a 45° angle as thinly as you can.
Load the hotdog buns with the noodles, then top as desired with pickled ginger, spring onions, sesame seeds and mayonnaise. Special props if you use Japanese mayo!

Notes

I serve two buns per serving, because I am greedy!

Nutrition