Cup of Yum
1. 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

Cup of Yum
1. 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.
2. Add 7 Tbsp Worcestershire sauce and whisk it all together. Set aside.

To Prepare the Ingredients

1. Thinly slice ½ onion and ¼ green bell pepper. If the bell pepper is tall, cut the slices in half crosswise.
2. Discard the tough core of 6 oz green cabbage leaves. Cut the leaves into pieces 1 inch (2.5 cm) square.
3. Cut 2 oz carrot into 2-inch (5-cm) lengths and slice into thin slabs. Then, cut them into julienned strips.
4. Cut 3 green onions/scallions into 2-inch (5-cm) lengths and cut the thick bottom parts in half lengthwise.
5. Cut off and discard the stems of 6 shiitake mushrooms and thinly slice the caps.
6. Slice ½ deep-fried firm tofu cutlet (atsuage) and cut the slices in half lengthwise to make thin strips.

To Cook the Yakisoba

1. 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.
2. Add the onion and the white part of the green onions. Cook, stirring often, until the onion slices are translucent.
3. Add the bell pepper, cabbage, and carrot. Stir to cook until they are mostly wilted.
4. Add the shiitake mushrooms, green part of the green onions, and tofu. Mix all together.
5. 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.
6. 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.
7. 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.
8. 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

1. 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

1. 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.