Make yakisoba pan at home! This Japanese yakisoba bun is a stir-fried noodle sandwich, a popular street food in Japan.
If you’re an anime fan like me, you’ve probably spotted yakisoba pan before, a fluffy hot dog bun stuffed with stir-fried noodles.
It may not be the healthiest choice, but this carb-loaded treat is unbelievably satisfying, especially for a picnic or quick lunch.
The best part? You can make it with leftover yakisoba, giving you another fun option besides omusoba (yakisoba wrapped in omelet).
And whatever you do, don’t skip the homemade yakisoba sauce! It makes everything taste 100× better.
Why You'll Love This Recipe
- A Delicious Way to Repurpose Leftover Yakisoba: Tired of plain yakisoba? Turn it into yakisoba pan! The fluffy bread pairs perfectly with saucy noodles, and a drizzle of mayonnaise ties it all together.
- Festive and Fun: Yakisoba pan isn’t something you eat every day, but that’s what makes it special. It’s a playful treat to enjoy at home or pack for a picnic. Sure to brighten your routine!
- Surprisingly Easy: If you’ve got leftover yakisoba, just chop up any large veggies and sandwich the noodles in a soft bun. That simple step instantly transforms regular yakisoba into something extra special.
Notes on Ingredients
See the recipe card for the full ingredients list.
This recipe is based on my yakisoba recipe, so you’ll need the same noodles, sauce, and proteins. Here are the key points:
- Noodles: Use fresh yakisoba noodles for the best chewy texture. Ramen noodles also work if boiled and drained first.
- Sauce: My homemade yakisoba sauce makes the biggest flavor difference, but packet sauce (diluted with water) is a quick substitute.
- Protein & Veggies: Thinly sliced pork, cabbage, and onion are the classic pair, but chicken, shrimp, or tofu plus seasonal veggies work just as well.
- Optional Flavor Boosts: A pinch of garam masala gives extra depth.
- Bread: I tested this with homemade Japanese coppepan (my buns turned out a little too tiny, haha), but any soft hot dog buns or sandwich breads from the grocery store will do the trick.
👉 For the complete detailed notes, check out my yakisoba recipe.
💡You can find these ingredients at Japanese or Asian grocery stores, or online at Amazon or Weee!
How to Make Yakisoba Pan
Step 1: Make the yakisoba (see my yakisoba recipe for details).
Step 2: Cut a slit and spread a thin layer of butter.
Step 3: Fill the bread with yakisoba and add your favorite garnishes.
Kurumi's Tips
- Butter the bread first: A light spread of butter prevents the noodles from soaking into the bun, keeping your yakisoba pan nice and soft.
- (Yakisoba Tip) Don’t overcrowd the pan: Piling in too many ingredients traps steam instead of stir-frying them. Use a large pan or cook in batches to keep vegetables crisp and flavorful.
- (Yakisoba Tip) Go easy on the sauce: It’s tempting to add a lot, but a little sauce goes a long way. Over-saucing can mask the natural sweetness of the veggies and the richness of the meat.
- (Yakisoba Tip) Pick the right vegetables: Stick to low-water vegetables like cabbage, onion, and bell pepper. Avoid watery ones such as tomatoes or cucumbers to prevent soggy noodles.
- (Yakisoba Tip) Toast the noodles first: Before adding the sauce, fry the noodles with a splash of soy sauce. This step adds a light caramelized flavor and a subtle, restaurant-style aroma.
What to Serve with Yakisoba Pan
Since yakisoba pan is carb-heavy, I’d pair it with something light and packed with veggies or protein, such as a fresh salad or a vegetable soup.
Storage & Reheating Instructions
- To store: For the best texture, eat yakisoba pan the same day. To keep longer, wrap each sandwich in plastic wrap and place in an airtight container or freezer bag. Freeze for 2–4 weeks. Alternatively, store yakisoba noodles in the fridge for up to 2 days and keep the bread at room temperature, assembling just before eating.
- To reheat: Defrost frozen yakisoba pan in the fridge overnight. Remove the plastic wrap, lightly spray with water to add moisture, optionally wrap in aluminum foil, and heat in the oven until warmed through.
FAQs
Yakisoba pan is a popular Japanese sandwich made by stuffing stir-fried yakisoba noodles into a soft bread roll. It was invented in Tokyo around 1950 and is commonly sold at bakeries, convenience stores, and delis across Japan.
More Japanese Main Dish Recipes
Looking for other recipes like this? Try these:
💌 If you tried this recipe and liked it, I’d love to hear from you! Leave a comment and review below, or send a photo of your dish to my email. I’d be so happy to see your creation!
📖Recipe
Yakisoba Pan (Japanese Yakisoba Bun Noodle Sandwich)
Ingredients
Method
- (Optional) Use the leftover yakisoba: One serving of yakisoba makes 2 to 4 yakisoba pan depending on the size of the bread. Cut any large vegetables into smaller pieces if needed.
- Mix the sauce: Combine 1 tablespoon water, 1 tablespoon oyster sauce, ½ tablespoon Worcestershire sauce, ½ tablespoon ketchup, ½ teaspoon soy sauce, ¼ teaspoon honey, A pinch of ground black pepper, and A pinch of garam masala in a small bowl and set aside. If using packaged yakisoba sauce, dilute it with water.
- Cut the veggies: Peel and cut ½ carrot into 0.25cm wide strips, slice ¼ onion into 0.25cm thin slices, remove the core of ⅛ cabbage, cut into 2.5cm squares, and separate the layers, especially the hard parts. Crush the thick part of the cabbage core with the palm of your hand. Cut ¼ green bell pepper into 0.25cm thin strips along the grain.
- Season the meat: Place 2.6 ounces sliced pork belly in a bowl, season with ½ tablespoon sake, ⅛ teaspoon kosher salt, and A pinch of ground black pepper. Rub with your hands, straighten rolled slices if needed, then add 1 teaspoon cornstarch and knead. Set aside.
- Cook the meat: Heat a large pan over medium heat. Add oil if the pan isn’t nonstick. Fry the pork until color changes (~1 min), then wipe off excess oil.
- Add onions and carrots and fry for 1–2 minutes until slightly softened. (Optional quick-cooking veggies are added later.)
- Add cabbage and bell pepper: Add cabbage, green bell pepper, ⅛ teaspoon kosher salt, and A pinch of ground black pepper. Add ½ tablespoon sake, cover immediately, and steam for 1–2 minutes.
- Set aside: Transfer meat and veggies to a plate. They should remain bright and slightly firm.
- Clean the pan: Wipe the pan with a paper towel; do not preheat yet.
- Coat noodles with oil: Add ½ tablespoon sesame oil, place 1 yakisoba noodles in the pan, and press to coat both sides.
- Season the noodles: Drizzle ½ teaspoon sake and ¼ teaspoon soy sauce over noodles evenly.
- Fry: Heat over medium-high and cook until golden and crispy (~5 minutes per side). Move noodles occasionally, but don’t loosen them.
- Add sauce and loosen noodles: Turn off heat, wipe extra oil, pour yakisoba sauce over noodles, and gently separate with chopsticks.
- Return veggies: Turn heat to high, add cooked veggies (and quick-cooking optional ones), cover, and steam ~1 minute.
- Mix: Combine noodles and veggies evenly.
- Prep the bread: Cut a slit in the buns and spread a thin layer of unsalted butter on the inside.
- Assemble: Fill with yakisoba and top with aonori, bonito flakes, pickled ginger, mayonnaise, or your favorite toppings.
Notes
- (Note 1): Optional veggies: You can add other veggies like bean sprouts and green chives. If you use these, don’t stir-fry them with the other veggies early on! Make sure to add them at the last step when you return the cooked cabbage, onions, and carrots to the pan.
- Ingredient Notes
- Noodles: Choose fresh yakisoba noodles for a chewy texture; ramen noodles also work if boiled and drained.
- Sauce: Homemade yakisoba sauce makes the flavors shine, but packet sauce (diluted with water) is a shortcut option. Use non-Japanese Worcestershire sauce.
- Protein & Veggies: Pork with cabbage and onion is the go-to, though shrimp, chicken, or tofu are easy alternatives.
- Cooking tips: Don’t overcrowd the pan to avoid soggy yakisoba. Go easy on the sauce since ingredients are seasoned separately.
- Serving suggestions: Something light and veggie- or protein-packed, like a salad or vegetable soup.
- Storage & Reheating: Eat on the same day for best texture, or freeze wrapped for 2–4 weeks. To reheat, defrost, sprinkle a little water, wrap in foil if desired, and warm in the oven.
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Kurumi says
Don’t be afraid of this carb-on-carb combo! You’ll love the mix of saucy yakisoba tucked inside a soft, fluffy bun with a touch of mayo. It’s perfect for BBQs too! I hope you give it a try and feel the same kind of nostalgia I do 🙂