• If you want to make soft hotdog buns from scratch, you can use this tangzhong-based buns that I use for baked kare pan. Instead of dividing into 15 buns, divide into 8 buns and bake at 375 F (180 C) for 15-18 minutes or golden brown. If you use convection oven, lower the temperature by 20 F (15 C)

Prepare mie goreng:

• Combine all the sauce ingredients in a bowl and set aside
• See the notes for the kind of noodle you can use. Preheat a wok or a large pan. Add 1 Tbsp of oil. Add the diced onions and saute for about 2-3 minutes until fragrant and soft.
  
• Add shredded cabbage and carrots and saute for about 3 minutes.
  
• Add the cooked chicken meat. Give them a quick stir to combine
  
• Add the noodles followed by seasonings. Mix well to make sure the sauce is coating the noodles and everything else add more if needed. Adjust the taste to your preference.
  
You can prepare the mie goreng up to 3 days ahead and keep it in the fridge. When ready to serve, simply reheat the noodles just until they are warmed in the microwave or briefly stir-fry on a pan until heated through

Assembling:

• Only assemble the noodle buns when you are ready to serve them.
• Cut the buns open along their length and leave them hinged (don't cut all the way down). Gently open the buns wider and spread about 1/2 Tbsp of butter in a thin layer on the cut side. This butter acts as a "protective" layer to prevent the buns from getting soggy from the noodles
  
• Open the cut-side a bit wider to accomodate the noodles and pack it up with the mie goreng. Put it on a serving platter. Repeat with the rest of the buns and mie goreng
  
• Squeeze out some mayo and/or sriracha sauce on top of the noodles and top with some crispy shallots on top

For a cheesy version:

• After filling the bun with hot mie goreng, add a slice of cheddar or a small handful of shredded cheddar over the noodles. The heat from the noodles will soften the cheese. If you want the cheese fully melted, place the assembled buns on a baking sheet and briefly broil until the cheese is melted. Watch closely so the buns do not brown too much.
  

To serve:

• Serve immediately after assembling or on the same day. Do not store assembled leftover noodle buns. So I recommend only preparing as many as you want to serve