← Nouns Cooking · Japanese

Ingredients

• 300 g pre-steamed yakisoba noodles (2 packs)
• 1 tbsp Vegetable oil
• 2 small sausages or 80 g pork belly, sliced
• ¼ Onion, thinly sliced
• 1 handful Cabbage, thinly sliced
• 2 tbsp Worcestershire sauce
• 1 tbsp Tonkatsu sauce
• 1 tbsp Oyster sauce
• 1 tsp Ketchup
• 1 tsp Sugar
• 4 soft hot dog rolls
• 4 tsp butter or margarine, softened
• 4 tsp Pickled red ginger (beni shoga)
• 2 tsp Aonori (green seaweed flakes)
• 1 tbsp Japanese mayonnaise (optional)

Method

1. Loosen the noodles by rinsing them briefly under warm water, or microwave the packs for 1 minute. Stir the sauce ingredients together.
2. Heat the oil in a frying pan over medium-high heat. Fry the sausage and onion for 2 min, then add the cabbage and cook for 1–2 min until wilted.
3. Add the noodles and a splash of water and toss for 2 min until hot and separated. Pour in the sauce and toss for 1 minute more until the noodles are evenly brown and slightly sticky.
4. Split the rolls from the top, without cutting all the way through, and spread the insides with margarine.
5. Stuff each roll with noodles, then top with red ginger, a sprinkle of aonori and a squiggle of mayonnaise.

Tips

• Leftover yakisoba is perfect here, and yakisoba pan tastes great cold for lunch boxes (keep chilled).
• Contains wheat, soy and shellfish (oyster sauce).

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101 Chopstick Chronicles