Yakisoba Pan Noodles
(click to enlarge)

Yakisoba Pan Noodles


Japan
Makes:
Effort:
Sched:
DoAhead:  		 2-3/4 #
***
1 hr
Prep		 A sandwich popular in Japan, particularly from street vendors. It is the same as our Yakisoba Noodles except for more liquid in the sauce and the bun.




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Raman Noodles (1)
Chicken -or- (2)
-- Vegies
Onion
Cabbage
Carrot
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Oil
Buns (Bun)
Yakisoba Sauce
see Toppings


Yakisoba Sauce
Worcestershire (3)
Chili Garlic Sauce (4)
Soy Sauce
Oyster Sauce (5)
Honey (6)
Prep   -   (20 min)
  1. Make Yakisoba Sauce.
  2. Slice CHICKEN (or other meat) thin and into pieces about 1 inch by 1/2 inch.
  3. Chop ONION fairly fine. Chop CABBAGE to about 1/2 inch. Cut CARROT into very thin strips about 1 inch long. A julienning vegetable peeler will do very well here. Mix all.
Noodles   -   (20 min to 1-1/4 hr depending on type and thickness of noodles - can overlap other steps)
  1. Cook NOODLES by the method appropriate for the type and size. Drain. Do not overcook! You will be holding them for a bit, so tumble with a good dash of Sesame Oil (dark) or other Oil to prevent sticking. Fresh packaged Yakisoba Noodles from the refrigerated cases need no cooking.
Make   -   (20 min)
  1. In a wok or heavy bottomed pan, heat Oil over high heat and stir in Meat. Fry stirring until raw color is completely gone.
  2. Stir in Vegie mix and fry stirring until about as tender as you want them.
  3. Add Noodles. Toss with tongs until well warmed and evenly mixed with the the other ingredients. If the noodles stick, add a little more oil.
  4. Pour in Yakisoba Sauce and toss noodles until well coated and sauce aroma rises.
Assemble   -   (20 min)
  1. If not already split, split bun lenthwise from the top, leaving enough hinge to hold the sides together.
  2. Pull some of the crumb out of each side so it will hold more noodles.
  3. Fill the bun with noodles (use tongs).
  4. Apply Toppings and serve warm.
YAKISOBA SAUCE   -   (5 min)
  1. Mix together all Yakisoba Sauce items.
NOTES:

  1. Noodles:

      The preferred noodles are Ramen, wheat noodles made with alkali, but other wheat noodles can be used. In parts of Japan larger Udon Noodles are used, and similar sized noodles are used in Okinawa. Some cooks, if they can't get real Raman Noodles use, Chow Mein Noodles. Packets of fresh "Yakisoba Noodles" can be found in the refrigerated cases in larger Asian markets, but "Instant Raman" noodles are not preferred. For details see Ramen Noodles.

  2. Meats:

      For this stir fry, Chicken is common, preferably thai meat. Pork and Pork Belly are also much used, all cut thin. In Okinawa, SPAM, chopped hot dogs, and sliced ham are also used, from long exposure to the U.S. military. Vegetarians can use sliced Shiitake Mushrooms and deep fried Tofu.

  3. Worcestershire Sauce:

      Preferred is Japanese Bulldog brand, also having the advantage of being vegetarian. English Worcestershire Sauce will work fine, but contains Fish Sauce so not for strict vegetarians.

  4. Chili Garlic Sauce

      The ubiquitous Huy Fong Chili Garlic Sauce will be fine, or an Asian brand. This amount will produce a distinct bite, so if you are chili intolerant, use half Ketchup, or extremely intolerant, all Ketchup. For details see our Huy Fong Chili Sauces.

  5. Oyster Sauce:

      A sauce common to China, Southeast Asia, and Japan. For details and recommendations see our Oyster Sauce page.

  6. Honey:

      You could also use a Light Brown Sugar.

  7. Bun:

      Authentically, these should be very close to hot dog buns, but cut down from the top rather than from the side. Since hot dogs use the side cut bun set on its uncut edge, you can use them too and call it Japanese American.

  8. Toppings:

    A number of toppings are used, usually just two at a time. Listed most common down:
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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