Buttered Bread Rolls Stuffed with Pork and Cabbage Fried Noodles

What you need

• 2 packs steamed yakisoba noodles, about 150 g each
• 100 g (3.5 oz) thinly sliced pork belly, cut into 3 cm pieces
• 200 g (7 oz) green cabbage, cut into bite-size pieces
• 1 tbsp neutral oil
• 2 tbsp Worcestershire sauce
• 1 tbsp ketchup
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 4 soft bread rolls, hot dog style
• 30 g (2 tbsp) butter, softened
• 2 tbsp Japanese mayonnaise
• 2 tbsp pickled red ginger, beni shoga, drained
• 1 tsp dried green seaweed flakes, aonori, optional

Method

Restated from the original video

1. 1

   Stir the Worcestershire sauce, ketchup, oyster sauce, soy sauce and sugar together in a small bowl.

2. 2

   Loosen the noodles in a bowl with a splash of hot water for 1 min, then separate the strands with chopsticks and drain.

3. 3

   Heat the oil in a large wok or frying pan over high heat. Fry the pork until browned and cooked through, 2-3 min.

4. 4

   Add the cabbage and stir-fry until the edges wilt but the stalks still crunch, about 2 min.

5. 5

   Add the noodles and toss for 2 min, until hot and lightly browned in spots.

6. 6

   Pour in the sauce and keep tossing until the noodles are coated and there is no liquid left in the pan, about 1 min. Let them cool for a few minutes.

7. 7

   Split each roll lengthwise along the top, leaving the bottom hinge uncut. Spread the butter inside each roll.

8. 8

   Toast the rolls cut side down in a dry pan over medium heat until golden, 1 min.

9. 9

   Pack the noodles into the rolls. Drizzle with mayonnaise and top with ginger and seaweed. Eat warm.

Imported from krumpli.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.