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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

분량

15 minutes

활동 시간

25 minutes

총 시간

요리 시작

재료

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)

방향

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.

영양 정보

1회 제공량

칼로리

291 kcal

지방 전체

5 g

포화 지방

2 g

불포화 지방

트랜스 지방

1 g

콜레스테롤

33 mg

나트륨

365 mg

탄수화물 전체

51 g

식이섬유

2 g

총 당류

4 g

단백질

10 g