Recipe

Yakisoba Pan with a Twist

Savory Delight: Yakisoba Pan Reinvented

4.5 out of 5

Indulge in the flavors of Japanese cuisine with this unique twist on the classic Yakisoba Pan. This recipe combines the umami-rich yakisoba noodles with a fluffy bread roll, creating a delightful fusion of textures and tastes.

Sandwich/Wrap› Sandwich› Yakisoba pan

Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Vegetarian (if using vegetarian yakisoba noodles), Dairy-free, Nut-free, Egg-free

Allergens

Wheat (if using regular yakisoba noodles and bread rolls)

Not suitable for

Vegan (due to the Worcestershire sauce), Gluten-free (unless using gluten-free yakisoba noodles and bread rolls)

Ingredients

200g (7 oz) yakisoba noodles 200g (7 oz) yakisoba noodles
2 tablespoons vegetable oil 2 tablespoons vegetable oil
1 onion, thinly sliced 1 onion, thinly sliced
1 carrot, julienned 1 carrot, julienned
1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
2 cups (470ml) cabbage, shredded 2 cups (470ml) cabbage, shredded
2 tablespoons soy sauce 2 tablespoons soy sauce
1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
1 tablespoon ketchup 1 tablespoon ketchup
Salt and pepper to taste Salt and pepper to taste
4 bread rolls 4 bread rolls

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 10g, 1g
Carbohydrates (total, sugars): 55g, 10g
Protein: 8g
Fiber: 5g
Salt: 2g

Preparation

1.
Cook the yakisoba noodles according to the package instructions. Drain and set aside.
2.
Heat the vegetable oil in a large pan or wok over medium heat.
3.
Add the sliced onion, julienned carrot, and bell pepper to the pan. Stir-fry for 2-3 minutes until the vegetables start to soften.
4.
Add the shredded cabbage to the pan and continue stir-frying for another 2 minutes.
5.
Push the vegetables to one side of the pan and add the cooked yakisoba noodles to the other side.
6.
In a small bowl, mix together the soy sauce, Worcestershire sauce, and ketchup. Pour the sauce over the noodles and vegetables.
7.
Stir-fry everything together for 2-3 minutes, ensuring the noodles are well coated with the sauce. Season with salt and pepper to taste.
8.
Slice the bread rolls in half horizontally, leaving one side intact to create a pocket.
9.
Fill each bread roll with a generous portion of the yakisoba mixture.
10.
Serve the Yakisoba Pan immediately and enjoy!

Treat your ingredients with care...

Yakisoba noodles — If using dried yakisoba noodles, follow the package instructions for cooking. If using fresh yakisoba noodles, blanch them in boiling water for a minute before using in the recipe to loosen them up.

Tips & Tricks

Customize the yakisoba filling by adding your favorite protein such as grilled chicken, shrimp, or tofu.
For an extra kick of heat, add a drizzle of sriracha or sprinkle some chili flakes on top of the yakisoba filling.
If you prefer a sweeter flavor, increase the amount of ketchup in the sauce.
Toast the bread rolls before filling them for added crunch and flavor.
Experiment with different types of bread rolls, such as brioche or whole wheat, to add variety to the dish.

Serving advice

Serve the Yakisoba Pan as a handheld meal, perfect for on-the-go lunches or picnics. Pair it with a side of pickled ginger or a simple green salad to balance the flavors.

Presentation advice

To enhance the presentation, garnish the Yakisoba Pan with a sprinkle of sesame seeds and finely chopped green onions. Serve it on a wooden board or a Japanese-style bento box for an authentic touch.