- 1 package of 12 Hawaiian-style rolls, such as Kings
- 4 Louisiana hot links, such as Evergood or Farmer John
- 1/2 tablespoon olive oil
- 1/4 pound cabbage, shredded
- One 4- or 5-ounce package fresh or thawed frozen yakisoba noodles with seasoning packet
- 1/4 cup bean sprouts
- 1/4 cup chopped green onions,
- Okonomi or tonkatsu sauce
- 1 tablespoon aonori flakes (green seaweed)
- 1 tablespoon chopped pickled red ginger
Cut the Hawaiian rolls into four 3-roll rows, keeping the rows intact. Make a lengthwise vertical cut through the top of each row of rolls, making sure to only cut half way through, to make 4 large hot dog buns.
Bring a large pot of water to a boil. Add the hot links and boil for 3 minutes, then shut off heat.
Heat the oil in a frying pan over medium-high heat and add the shredded cabbage, yakisoba noodles and the seasoning packet. Add 1/4 cup of water and cook, covered, for 3 minutes. Stir the noodles while adding the bean sprouts and green onions. Make sure the seasoning is mixed completely with the noodles, then remove from heat.
Cut the hot links just enough to break the casing (they will be easier to eat). Heat a grill pan and cook. Toast the sides of the buns then place a grilled hot link inside each. Top with the yakisoba noodle mixture and drizzle with the okonomi sauce to taste. Add a good pinch of aonori to each and sprinkle with red ginger to taste.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.