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Yakisoba Pan (Yakisoba Dog)

Name: Yakisoba Pan (Yakisoba Dog)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Ingredients: 8 hot dog buns; butter (for the buns); 1 Tbsp neutral oil; 11 oz yakisoba noodles (2 5.5-oz packages) 2; 4 Tbsp Worcestershire sauce; 1 Tbsp oyster sauce; aonori (dried green laver seaweed) (to serve); pickled red ginger (beni shoga or kizami beni shoga) (to serve); Japanese Kewpie mayonnaise (to serve; optional)

8 servings

porzioni

15 minutes

tempo di preparazione

25 minutes

tempo totale

Inizia a Cucinare

Ingredienti

8 hot dog buns

butter (for the buns)

1 Tbsp neutral oil

11 oz yakisoba noodles (2 5.5-oz packages) 2

4 Tbsp Worcestershire sauce

1 Tbsp oyster sauce

aonori (dried green laver seaweed) (to serve)

pickled red ginger (beni shoga or kizami beni shoga) (to serve)

Japanese Kewpie mayonnaise (to serve; optional)

Istruzioni

Gather all the ingredients.

Make a slit on top (or side) of 8 hot dog buns and spread butter (it will act as water-resistant).

Cut 11 oz yakisoba noodles in half.

Heat 1 Tbsp neutral oil in a large frying pan or cast iron skillet and cook yakisoba noodles while loosening it up.

Season the noodles with 4 Tbsp Worcestershire sauce and 1 Tbsp oyster sauce. Mix all together and remove from the heat.

Stuff the bread with the yakisoba noodles. Sprinkle aonori (dried green laver seaweed) and put a little bit of pickled red ginger (beni shoga or kizami beni shoga) in the center. Optionally, you can drizzle the top with Japanese Kewpie mayonnaise and Yakisoba sauce, if you‘d like. If you don’t eat it right away, wrap the sandwich with plastic wrap.

You can use side-split hot dog buns, too.

Nutrizione

Dimensione della Porzione

Calorie

291 kcal

Grassi Totali

5 g

Grassi Saturi

2 g

Grassi Insaturi

Grassi Trans

1 g

Colesterolo

33 mg

Sodio

365 mg

Carboidrati Totali

51 g

Fibra Alimentare

2 g

Zuccheri Totali

4 g

Proteine

10 g