Vegan Yakisoba Recipe with Umeboshi
User Reviews
5.0
9 reviews
Excellent
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Prep Time
4 mins
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Cook Time
4 mins
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Total Time
28 mins
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Servings
4 servings
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Calories
360 kcal
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Course
Main Course
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Cuisine
Japanese
Vegan Yakisoba Recipe with Umeboshi
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Sizzling vegan yakisoba with stir-fried noodles, crispy veggies, a hint of umeboshi plum, and dripping with a complex, umami-kissed sauce. Quick, easy, and packed with oodles of friggin’ flavor—this recipe is your new crush for weeknight dinners, and weekly meal prep!
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Ingredients
Noodles:
- 16 oz. yakisoba noodles or ramen noodles
Yakisoba Sauce:
- 2 tablespoons tamari or soy sauce
- 3 tablespoon mirin
- ¼ cup vegetarian oyster sauce
- 1 ½ teaspoon mushroom powder
- 1 teaspoon garlic minced
- 1 tablespoon aonori or crumbled nori
- 2 tablespoons Sriracha optional
- 2 teaspoons cornstarch or arrowroot
To Stir-Fry:
- 2 tablespoons sesame oil
- ½ cup shallots or red onion, thinly sliced
- 2 tablespoons umeboshi plums chopped (optional, but recommended)
- ½ cup red bell pepper sliced
- 4 shiitake mushroom caps sliced
- ½ cup carrot julienne cut
- 1 cup broccoli cut into tiny pieces
- 1 cup white cabbage roughly chopped
- 6 oz. fried tofu sliced
- ½ cup scallions rough chopped
Optional Garnishes:
- Sliced scallions
- toasted sesame seeds
- nori strips
- pickled ginger thinly sliced
- Poached lotus root slices
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Instructions
- Cook the noodles in boiling water just until al dente. Drain, rinse with cold water, and set aside.
- While the noodles cook, in a small bowl, whisk together tamari, mirin, vegetarian oyster sauce, mushroom powder, minced garlic, aonori, sriracha (if using), and cornstarch until smooth. Set the sauce aside.
- Heat sesame oil over medium-high heat in a dutch oven or wok. After 90 seconds when the oil is hot, add the shallots, umeboshi plum (if using) and red bell pepper and sauté for 4-5 minutes until softened and fragrant.
- Add the shiitake mushrooms, carrots, broccoli, and cabbage. Stir-fry for 4-5 minutes until the vegetables are tender but still have some life in them.
- Add the fried tofu, scallions, continuing to sauté for 2-3 minutes until the scallions become fragrant.
- Stir in the cooked noodles, and the prepared sauce, tossing everything together to evenly coat. Cook for 3-4 minutes until the sauce caramelizes to the noodles, and everything is heated through.
- Serve immediately, garnished with sliced scallions, toasted sesame seeds, nori strips, and pickled ginger, if desired.
Equipments used:
Notes
- 🍜 Noodle-lujah!
- 🍜
- For the best texture, use fresh or frozen yakisoba or ramen noodles. Dried noodles work but won’t match the chewiness or sauce absorption. Avoid overcooking; they’ll finish cooking in the sauce.
- 🔥 Divide and Conquer:
- 🔥
- Cook over medium-high heat and work in small batches if scaling the recipe. This is important so that the sauce caramelizes on the noodles instead of steaming everything.
- 🌿 Garnish Your Wages:
- 🌿
- Add fresh scallions, chives, or other raw garnishes for a visual pop, crunchy texture, and enzymes that help make the dish easier to digest.
Nutrition Information
Show Details
Calories
360kcal
(18%)
Carbohydrates
55g
(18%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Sodium
805mg
(34%)
Potassium
451mg
(13%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
3612IU
(72%)
Vitamin C
61mg
(68%)
Calcium
110mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 55g | 18% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 805mg | 34% |
| Potassium | 451mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 3612IU | 72% |
| Vitamin C | 61mg | 68% |
| Calcium | 110mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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