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Vegetarian Yakisoba Noodles

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Course: Main Course
Cuisine: Asian

Ingredients

Sauce:
  • ¼ cup soy sauce
  • ¼ cup vegetable broth **You can also use chicken broth
  • 1 tbsp brown sugar
  • 2½ tsp cornstarch
  • 2 tsp ginger paste
  • 2 cloves of garlic, minced
  • 2 tsp toasted sesame oil
  • 1 tsp unseasoned rice vinegar
  • sriracha, to taste
Other Ingredients:
  • 8 oz yakisoba noodles, cooked per instructions in salted water
  • 1½ tbsp vegetable oil
  • 2 small bok choy, ends trimmed and sliced in half lengthwise
  • ¼ bell pepper, sliced
  • ½ cup broccoli florets
  • 7 shiitake mushrooms, stems removed & sliced
  • 2 small carrots, peeled & thinly cut on a diagonal
  • A handful of snow peas, trimmed
  • ¼ yellow onion, sliced
  • Toasted sesame seeds, for serving, if desired
  • Green onions, sliced, for serving, if desired

Instructions

    Cup of Yum
  1. Prep and cut the veggies and have them ready to go. 
  2. Make the sauce by combining soy sauce, vegetable broth, brown sugar, cornstarch, ginger, garlic, sesame oil, rice vinegar, and sriracha in a bowl; whisk until well combined, then set aside until needed.
  3. Cook the yakisoba noodles in well-salted boiling water per instructions. Drain, reserving a bit of cooking liquid.
  4. Sauté the veggies by heating the vegetable oil in a large cast iron skillet or wok over medium-high heat until very HOT.
  5. Add the bok choy, bell pepper, broccoli, shiitake mushrooms, carrot, snow peas, and onion to the skillet and cook, stirring often, for 3 minutes or until the veggies are almost tender.
  6. Finish by adding the well-whisked sauce and the drained noodles and toss to coat them evenly.
  7. Cook, stirring constantly, for about 1 minute. Add a bit of the pasta cooking liquid if needed.
  8. Serve immediately with sesame seeds, green onions, and sriracha on the side. Enjoy.