Photograph of the finished Yakisoba pan

Japan · Bánh mì kẹp mì xào Yakisoba pan

Yakisoba pan

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bread Bread 4 loaves
  • Photograph of Fresh noodles Fresh noodles 14.1 oz
  • Photograph of Pork belly Pork belly 5.6 oz
  • Photograph of Cabbage Cabbage 7.1 oz
  • Photograph of Carrot Carrot 2.8 oz
  • Photograph of Okonomiyaki sauce Okonomiyaki sauce ⅓ cup
  • Photograph of Japanese mayonnaise Japanese mayonnaise 2 ⅔ tbsp
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Nori seaweed Nori seaweed 0.1 oz
  • Photograph of Oil Oil 2 ⅛ tbsp

Method

  1. 1 Slice the pork belly, cabbage, and carrots into bite-sized strips.
  2. 2 Sauté the meat for 3 minutes until cooked through, then add the vegetables and stir-fry for another 2 minutes.
  3. 3 Add the fresh noodles to the pan, drizzle with a little water, stir-fry for 3 minutes, season with sauce until evenly coated and slightly browned.
  4. 4 Slice the bread roll lengthwise, open it up, and sandwich the hot stir-fried noodles in the middle.
  5. 5 Pour Japanese mayonnaise over the dish, sprinkle with shredded pickled ginger and crumbled seaweed, and eat immediately.
Start cooking