Vegetable Yakisoba
User Reviews
4.6
28 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
3
-
Calories
498 kcal
-
Course
Main Course
-
Cuisine
Japanese
Vegetable Yakisoba
Report
Vegetable Yakisoba is a Japanese stir-fried noodle dish that's bursting with a sweet and tangy flavor. With shiitake mushrooms and tofu, it's a quick and easy noodle wonder that's perfect for a weeknight meal. You don’t have to be vegetarian or vegan to enjoy this savory veggie yakisoba!
Share:
Ingredients
- ½ onion (6 oz, 170 g)
- ¼ green bell pepper (3 oz, 85 g)
- 6 oz green cabbage
- 2 oz carrot
- 3 green onion or scallions
- 6 shiitake mushrooms (3 oz, 85 g)
- ½ deep-fried firm tofu 3.3 oz, 72 g, cutlet, atsuage
- 4 oz bean sprout
- 1 Tbsp neutral oil (or more as needed)
- 3 packets yakisoba noodles (one package of pre-steamed noodles contains 3 packets, 16–17 oz or 454–480 g, enough for 3 servings)
- 6 Tbsp yakisoba sauce (recipe below)
For the Toppings (optional)
- aonori dried green laver seaweed
- pickled red ginger aka beni shoga or kizami beni shoga
For the Yakisoba Sauce (Makes ¾ cup, 180 ml)
- 7 Tbsp Worcestershire sauce (I used Lea & Perrins Worcestershire Sauce; use this vegan Worcestershire sauce for vegan)
- 2 Tbsp oyster sauce (if you‘re allergic to shellfish or vegetarian, use Lee Kum Kee Vegetarian Stir-Fry Sauce)
- 2 Tbsp ketchup
- 1½ Tbsp soy sauce
- 1½ Tbsp sugar
Instructions
- Gather all the ingredients. If you‘re making the homemade yakisoba sauce, gather the additional condiments (see the image on the right).
To Make the Homemade Yakisoba Sauce
- In a mason jar, combine 2 Tbsp oyster sauce, 2 Tbsp ketchup, 1½ Tbsp soy sauce, and 1½ Tbsp sugar for the sauce (don‘t add the Worcestershire sauce yet). Mix well together. Make sure that each ingredient is well incorporated.
- Add 7 Tbsp Worcestershire sauce and whisk it all together. Set aside.
To Prepare the Ingredients
- Thinly slice ½ onion and ¼ green bell pepper. If the bell pepper is tall, cut the slices in half crosswise.
- Discard the tough core of 6 oz green cabbage leaves. Cut the leaves into pieces 1 inch (2.5 cm) square.
- Cut 2 oz carrot into 2-inch (5-cm) lengths and slice into thin slabs. Then, cut them into julienned strips.
- Cut 3 green onions/scallions into 2-inch (5-cm) lengths and cut the thick bottom parts in half lengthwise.
- Cut off and discard the stems of 6 shiitake mushrooms and thinly slice the caps.
- Slice ½ deep-fried firm tofu cutlet (atsuage) and cut the slices in half lengthwise to make thin strips.
To Cook the Yakisoba
- Heat a wok (or large frying pan) on medium-high heat. Once it’s hot, add 1 Tbsp neutral oil and swirl it around to make sure it coats the entire surface of the wok.
- Add the onion and the white part of the green onions. Cook, stirring often, until the onion slices are translucent.
- Add the bell pepper, cabbage, and carrot. Stir to cook until they are mostly wilted.
- Add the shiitake mushrooms, green part of the green onions, and tofu. Mix all together.
- Add 4 oz bean sprouts and mix everything. I like to keep the texture of the vegetables tender but not too soft, so I move on to the noodles when the vegetables are 80–85% cooked through.
- Place the squares of 3 packets yakisoba noodles in the pan on a bed of the stir-fried vegetables. Cover the noodles with the vegetables from the sides of the pan. Then, lower the heat and let the noodles steam for 2–3 minutes.
- Increase the heat back to medium or medium high. Gently loosen up the noodles and toss all the ingredients together using a spatula and/or tongs in each hand.
- Drizzle 6 Tbsp yakisoba sauce over the ingredients, saving some in case you wish to add more later. Toss everything together and taste; add more sauce if desired.
To Serve
- Serve the Vegetable Yakisoba on individual plates and garnish with aonori (dried green laver seaweed) and pickled red ginger (beni shoga or kizami beni shoga).
To Store
- You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.
Nutrition Information
Show Details
Calories
498kcal
(25%)
Carbohydrates
84g
(28%)
Protein
22g
(44%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.03g
(2%)
Sodium
1106mg
(46%)
Potassium
690mg
(15%)
Fiber
12g
(48%)
Sugar
14g
(28%)
Vitamin A
3487IU
(70%)
Vitamin C
58mg
(64%)
Calcium
150mg
(15%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 84g | 28% |
| Protein | 22g | 44% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Sodium | 1106mg | 46% |
| Potassium | 690mg | 15% |
| Fiber | 12g | 48% |
| Sugar | 14g | 28% |
| Vitamin A | 3487IU | 70% |
| Vitamin C | 58mg | 64% |
| Calcium | 150mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
28 reviews
Excellent
Other Recipes
You'll Also Love
