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.
Makes 4
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.
COOK’S
TIP:
Homemade yakisoba sauce:
3 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp superfine (caster) sugar
1 tsp sesame oil
Sea salt, to taste
To
make your own yakisoba sauce, simply mix everything together until combined.
