Instructions
- Slice the tops of 8 hot dog buns and spread softened butter evenly on the cut sides. (The butter acts as a moisture barrier.)
- Cut the blocks of yakisoba noodles in half. Heat 1 Tbsp neutral oil in a large frying pan or cast-iron skillet over medium heat.
- Add noodle blocks and heat on one side, then flip and heat the other side. Gently loosen and separate the warmed noodles with chopsticks as they soften—don't force cold noodles apart.
- Once loosened, season with 4 Tbsp Worcestershire sauce and 1 Tbsp oyster sauce. Toss frequently, stirring to coat evenly and prevent sticking. Cook until warmed through, about 2–3 minutes.
- Remove from heat. Stuff each buttered bun with yakisoba noodles. Sprinkle with aonori seaweed.
- Garnish with pickled red ginger on top. Optionally drizzle with Kewpie mayo and additional yakisoba sauce. Serve immediately, or wrap in plastic and eat within a few hours.
- Store noodles and buns separately: buns at room temperature for 2–3 days or frozen up to 1 month; noodles refrigerated up to 3 days or frozen up to 1 month.