Vegetable Yakisoba

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1. 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.

   Ongeveer 5 min

   Tip van de kok: For fresh noodles, a quick blanch in boiling water for 1-2 minutes is usually sufficient.

2. 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.

   Ongeveer 2 min

3. 3

   Heat the sesame oil in a large skillet or wok over medium-high heat.

   Ongeveer 1 min

   Tip van de kok: Ensure your pan is hot before adding vegetables for a good stir-fry.

4. 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.

   Ongeveer 4 min

5. 5

   Stir in the shredded green cabbage and sliced shiitake mushrooms.

6. 6

   Continue to stir-fry for another 3-5 minutes until the cabbage is tender-crisp and the mushrooms are cooked through.

   Ongeveer 4 min

7. 7

   Add the cooked yakisoba noodles to the vegetables in the pan.

8. 8

   Pour the prepared yakisoba sauce over the noodles and vegetables.

9. 9

   Toss everything together thoroughly to ensure the noodles and vegetables are evenly coated with the sauce.

   Ongeveer 2 min

   Tip van de kok: Use tongs to make tossing easier and prevent noodle breakage.

10. 10

    Cook for 1-2 more minutes, stirring constantly, until the sauce has slightly thickened and is absorbed by the noodles.

    Ongeveer 2 min

11. 11

    Remove from heat and serve immediately, garnished with chopped scallions and toasted sesame seeds.