DinnerMain Course

Vegetable Yakisoba

Name: Vegetable Yakisoba
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 450 g yakisoba noodle fresh or dried; 2 tbsp sesame oil; 0.5 pcs yellow onion thinly sliced; 1 pcs carrot julienned; 2 cup green cabbage shredded; 1 pcs bell pepper thinly sliced, any color; 100 g shiitake mushroom sliced; 4 tbsp soy sauce; 2 tbsp vegan Worcestershire sauce; 1 tbsp mirin; 1 tsp sugar; 1 tsp ginger grated; 1 clove garlic minced; 2 pcs scallion chopped; 1 tsp toasted sesame seed

This quick and flavorful vegan yakisoba features stir-fried noodles with a medley of fresh vegetables and a savory homemade sauce. It's a satisfying and easy weeknight dinner that comes together in under 30 minutes.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Easy

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gyakisoba noodle, fresh or dried
2 tbspsesame oil
0.5 pcsyellow onion, thinly sliced
1 pcscarrot, julienned
2 cupgreen cabbage, shredded
1 pcsbell pepper, thinly sliced, any color
100 gshiitake mushroom, sliced

sauce

4 tbspsoy sauce
2 tbspvegan Worcestershire sauce
1 tbspmirin
1 tspsugar
1 tspginger, grated
1 clovegarlic, minced

garnish

2 pcsscallion, chopped
1 tsptoasted sesame seed

Equipment

wok · large skillet · tongs · small bowl · whisk

The method

Step by step

1
If using dried yakisoba noodles, cook them according to package directions until al dente, then drain and rinse with cold water to prevent sticking.
About 5 min
Cook’s note: For fresh noodles, a quick blanch in boiling water for 1-2 minutes is usually sufficient.
2
In a small bowl, whisk together the soy sauce, vegan Worcestershire sauce, mirin, sugar, grated ginger, and minced garlic to create the yakisoba sauce.
About 2 min
3
Heat the sesame oil in a large skillet or wok over medium-high heat.
About 1 min
Cook’s note: Ensure your pan is hot before adding vegetables for a good stir-fry.
4
Add the sliced yellow onion, julienned carrot, and sliced bell pepper to the hot pan and stir-fry for 3-4 minutes until they begin to soften.
About 4 min
5
Stir in the shredded green cabbage and sliced shiitake mushrooms.
6
Continue to stir-fry for another 3-5 minutes until the cabbage is tender-crisp and the mushrooms are cooked through.
About 4 min
7
Add the cooked yakisoba noodles to the vegetables in the pan.
8
Pour the prepared yakisoba sauce over the noodles and vegetables.
9
Toss everything together thoroughly to ensure the noodles and vegetables are evenly coated with the sauce.
About 2 min
Cook’s note: Use tongs to make tossing easier and prevent noodle breakage.
10
Cook for 1-2 more minutes, stirring constantly, until the sauce has slightly thickened and is absorbed by the noodles.
About 2 min
11
Remove from heat and serve immediately, garnished with chopped scallions and toasted sesame seeds.

Keep it good

Storage

Store leftover yakisoba in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if needed to prevent drying.