Make a slit on top (or side) of 8 hot dog buns and spread butter (it will act as water-resistant).
Cut 11 oz yakisoba noodles in half.
Heat 1 Tbsp neutral oil in a large frying pan or cast iron skillet and cook yakisoba noodles while loosening it up.
Season the noodles with 4–5 Tbsp Worcestershire sauce and 1 Tbsp oyster sauce. Mix all together and remove from the heat.
Stuff the bread with the yakisoba noodles. Sprinkle aonori (dried green laver seaweed) and put a little bit of pickled red ginger (beni shoga or kizami beni shoga) in the center. Optionally, you can drizzle the top with Japanese Kewpie mayonnaise and Yakisoba sauce, if you‘d like. If you don’t eat it right away, wrap the sandwich with plastic wrap.