Yakisoba Pan Recipe

Yakisoba Pan Recipe

Ingredients

Makes 4

• 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)

Method

1. Heat a wok over a medium-high heat and add a little vegetable oil
2. Fry the bacon strips in this until starting to turn crisp, then remove from the wok and set aside
3. Fry the vegetables in the same wok you used :For the bacon, and when they are starting to color but stil retain some crunch, remove and put to one side.
4. Meanwhile, cook the noodles according to the packet instructions, then drain.
5. Add a little more oil to the wok and add the drained noodles, stirring them around constantly.
6. When they are beginning to get crisp in places, add the yakisoba sauce.
7. Stir through the vegetables and bacon, making sure everything is piping hot.
8. 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.

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