Open the packet of noodles and pour on boiling water to loosen the noodles with chopsticks or Boil water in a large pot and cook the noodles for a minute then drain the water to set aside.
Heat 1/2 tbsp olive oil in a frying pan and add the noodles to the pan.
Using an egg flipper, press the noodles down again to the bottom of the pan to brown the noodles over medium to high heat.
When the noodles are browned and cooked after about 5 minutes, remove the noodles to a bowl and set aside.
Place the frying pan back on the medium to high heat and add another 1/2 tbsp of olive oil to the pan.
Add sliced sausages to cook.
When the sausages are cooked, move them to the side of the pan and add beaten egg to the pan to scramble.
Add sliced onion and cabbage to the pan.
Place the drained noodles over the onion, cabbage, egg and sausage to steam cook.
Combine all Yakisoba sauce ingredients in a small mixing bowl.
When the onion and cabbage are cooked, pour the Yakisoba sauce.
Cook them all together till all the liquid evaporates.
Turn the heat off and divide the Yakisoba into 4 equal portions using kitchen scissors.
Make a slit 2/3 down the hot dog bun and spread margarine on the each side of the slit.
Fill the slit with 1/4 of Yakisoba.
Top with the red pickled ginger and sprinkle on the Aonori seaweed flake.
Put mayonnaise on top if you like to serve.
Video
Notes
*1 Yakisoba noodles or Ramen Noodles 1 packet(5.5oz)*2, 3 Can be substituted with cupcicums and scalions etc. *4 If you can get Yakisoba sauce, use 5 tbsp of it. *5 Sake can be substituted with dry sherry or chinese wine.*6 If you don't have mirin, you can omit this.