Vegetable Yakisoba
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
Converted for display; the recipe amounts stay equivalent.
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
Store leftover yakisoba in an airtight container in the refrigerator.
Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if needed to prevent drying.
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