We'll start by preparing the noodle buns. Boil your chinese ramen noodles, and make sure to remove any excess water from them. Mix all the ingredients marked with a ◯, and combine with the noodles.
Spread half of the noodle mixture on the bottom of a circular cake mold. Once you've evened-out the noodles as best you can, layer on a sheet of plastic wrap. Then, repeat the same step with the other remaining half of the noodles so you have two noodle layers of the same shape.
Let it rest in the refrigerator for 30 minutes so they can settle into their circular shapes. Your noodles buns are ready to go!
Next, we'll be moving on to the meat to sandwich inside the buns. Grease your pan with oil, and begin cooking through your onions. Then add the pork, as well as the seasoning ingredients marked with a ●.
I'd recommend preparing the pork at the same as the buns, since the meat will cook through pretty quickly.
Grease a frying pan with oil, and start cooking the noodle buns over medium to low heat. The important thing is make sure you get a nice crisp on the outside. You don't need to worry so much about the inside of the buns.
Place the lettuce and cooked pork on top of the noodle buns, and squirt on some mayo. You're all done!
You might get some of the sauce on your hands, so I'd recommend wrapping it with some paper or preparing plenty of wipes!
Story Behind this Recipe
This recipe uses yakiniku sauce as seasoning for the buns.
Let the noodles chill in the refrigerator for about 30 minutes, so they can stiffen into a proper circle. You might able to get away with using just 1 pack of noodles for two servings. This time around, I had the impression that there was too much of the bun. If you like strongly seasoned food, make sure to add enough of the condiments when you're preparing your noodles.