Yakisoba Pan

Ingredients

• •2 servings fresh chuka men (Chinese-style wheat noodles), or fresh ramen noodles
• •2 tbsp neutral oil
• •1 cup thinly sliced cabbage
• •1/2 carrot, julienned
• •1/4 onion, sliced
• •2 tbsp water
• •Salt and pepper
• •3 tbsp yakisoba sauce (or 1 tbsp each oyster sauce, soy sauce, Worcestershire sauce, ketchup, plus 1 tsp sugar and a few drops sesame oil)
• •2 hot dog buns (koppe pan) or soft sub rolls
• •1 tbsp butter, softened
• •Aonori (dried green seaweed flakes) and pickled red ginger, for garnish

Steps

1. 1.Heat the oil in a large skillet or flat griddle over medium-high heat and add the cabbage, carrot, and onion, cooking until just starting to soften, about 2 minutes.
2. 2.Add the noodles and the water, cover, and let steam for about 2 minutes to loosen and soften the noodles without needing to separate them by hand.
3. 3.Uncover, season with a little salt and pepper, then raise the heat and stir-fry with minimal stirring for a couple of minutes so the noodles pick up a light char (koge) where they touch the pan, instead of steaming soft all over.
4. 4.Pour in the yakisoba sauce and toss to coat evenly, cooking another 1-2 minutes until the sauce clings to the noodles rather than pooling in the pan.
5. 5.Butter the insides of the buns and toast lightly in a dry pan or under the broiler until just golden.
6. 6.Stuff each bun generously with the hot noodles, letting some spill out the ends, and top with a sprinkle of aonori and a few strands of pickled red ginger.