Yakisoba Pan Sandwich Recipe

While in the UK and US we might be found wolfing down burgers and kebabs after a night out, I like to imagine the Japanese scarfing down fried noodle sandwiches or “yakisoba pan” (“yakisoba” meaning fried noodles in sauce, and “pan” meaning bread). Apparently, this sandwich is widely available in convenience stores. Noodles are fried with vegetables, such as carrot and bell pepper, then seasoned with yakisoba sauce (an intense, umami-rich concoction) and stuffed into a hot dog bun. The sandwich is finished with strips of pickled ginger, dried seaweed, and often sweetened mayo.

Yakisoba Pan

INGREDIENTS

Vegetable oil, for frying

4 slices bacon, cut into strips

1 green bell pepper

1 small carrot, cut into thin strips

½ small onion, thinly sliced

2 x 3oz (85g) packets instant egg noodles

2–3 tbsp yakisoba sauce (or make your own—see Cook’s Tip below), plus extra for garnishing

4 white hot dog buns, split open

Strips of pickled ginger, to serve

Dried green seaweed (aonori), to serve (optional)

Heat a wok over a medium-high heat and add a little vegetable oil. Fry the bacon strips in this until starting to turn crisp, then remove from the wok and set aside. Fry the vegetables in the same wok you used for the bacon, and when they are starting to color but still retain some crunch, remove and put to one side. Meanwhile, cook the noodles according to the packet instructions, then drain. Add a little more oil to the wok and add the drained noodles, stirring them around constantly. When they are beginning to get crisp in places, add the yakisoba sauce. Stir through the vegetables and bacon, making sure everything is piping hot. When ready to serve, pile the noodle mixture into the buns and garnish with a final drizzle of yakisoba sauce, strips of pickled ginger, and a sprinkling of dried seaweed, if using.