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Vegan Yakisoba Recipe with Umeboshi

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!

Prep Time
4 mins
Cook Time
4 mins
Total Time
28 mins
Servings: 4 servings
Calories: 360 kcal
Course: Main Course
Cuisine: Japanese

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

Instructions

    Cup of Yum
  1. Cook the noodles in boiling water just until al dente. Drain, rinse with cold water, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add the fried tofu, scallions, continuing to sauté for 2-3 minutes until the scallions become fragrant.
  6. 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.
  7. Serve immediately, garnished with sliced scallions, toasted sesame seeds, nori strips, and pickled ginger, if desired.

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

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

% 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.