Don’t let anyone tell you that you can’t put noodles on bread. “It’s so heavy!” “That’s too unhealthy!” “Think of all that carb-on-carb action!” They may protest vehemently, but they’ll be wrong. Yakisoba pan has been a konbini staple since the 1950s, keeping hungry salary men full and fed ever since. Perhaps if convenience stores in the US could embrace the pasta sandwich, we would all be a bit better off.

Making The Case For Yakisoba Pan

Few other grab-and-go meals can beat that affordability, longevity, and satisfaction. Wrap these sandwiches up for school lunch, travel snacks, late night munchies; you name it. They’re every bit as comforting at any temperature or time of day. Typically, the noodles nestled inside are more like ramen noodles made primarily with white flour, but buckwheat soba makes more sense to me, given the name and added nutrition. Even if you splurge on the highest quality—which you should, given how much each component counts—you’ll still be able to feed an army on a budget.

Fun On A Bun

Think about it merely as yakisoba, AKA stir-fried soba noodles, packaged in an edible container. If you’d consider pairing garlic bread with spaghetti and meatballs, you’re already there. The soft hoagie roll yields easily to the earthy wheat noodles within, seasoned simply with soy sauce and sesame oil. Typically, there’s little more than a bit of pickled ginger for garnish on top, but I prefer to add some veggies for more texture and flavor. Any old frozen vegetable mix will do; the last thing I want to do is make this into a whole production. Yakisoba pan is simple, first and foremost. Add whatever you want and leave out what you don’t.

Newsworthy Noodles

Can we start a new movement that embraces bread as the vehicle for more foods? Yes, even MORE than we currently regard as acceptable, of which I’m aware there’s an extensive list. The fact of the matter is, there’s nothing that doesn’t work well as a sandwich, soba noodles included.

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Yield: Makes 6 Servings

Yakisoba Pan

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Yakisoba pan is the ultimate grab-and-go meal for noodle lovers! Quick, easy, and always satisfying, it's a staple for anyone craving comfort on a budget.

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 6 - 7 Ounces Buckwheat Soba
• 1 Teaspoon Toasted Sesame Oil
• 2 Cups Frozen Stir Fry Vegetables, Thawed
• 2 Tablespoons Soy Sauce
• 6 Hoagie Rolls
• 3 Tablespoons Vegan Mayonnaise (Optional)
• 3 Scallions, Thinly Sliced
• 3 Tablespoons Pickled Ginger

Instructions

1. Cook the soba noodles just shy of al dente, drain, and rinse under cold water to immediately stop the cooking. Drain thoroughly again.
   
2. In a medium saucepan, heat the sesame oil over medium heat. Add the vegetables and noodles, cooking for 2 minutes. Drizzle with soy sauce and cook for 1 - 2 minutes further, until hot all the way through and the sauce has absorbed.
   
3. Split the hoagie rolls and spread the insides with mayo, if using. Pack the noodles into the rolls and top each with scallions and pickled ginger. Enjoy hot, warm, at room temperature, or even cold.

Notes

To make these sandwiches in advance, let the noodles cool completely before packing the sandwiches. Wrap them individually in plastic and keep refrigerated for 2 - 3 days.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  La Tourangelle Toasted Sesame Oil
• 
  Eden Foods, Organic, Shoyu Soy Sauce, 10 fl oz
• 
  Eden Foods, Organic Buckwheat Soba, 8 oz

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 393Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 9mgSodium: 905mgCarbohydrates: 61gFiber: 8gSugar: 6gProtein: 14g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.