Vegan Yakisoba (Japanese Stir-Fry Noodles)

Yakisoba, a classic Japanese stir-fry noodle dish. Usually with a mix of vegetables and meat, but in this version, I packed it all with vegetables. Seasoned with a sweet and savory sauce, and it's just as delicious and just as hearty! It's so easy to make, a one-pan dish, and perfect for a quick and easy meal.

Yakisoba basically means "fried buckwheat noodles". Yaki = fried and soba = buckwheat noodles. This is a common dish in most Japanese restaurants here in America, but it is also a common street food in Japan. In Japan, they usually cook yakisoba on a hot iron plate called a teppan. If you've eaten at a teppanyaki place, then you probably know what I'm talking about. Obviously, most home cooks do not own a teppan, but you can use a large pan or even a wok!

This dish is so popular in America that you can actually make it at home. When you buy the yakisoba noodles at the Asian supermarket, it comes with its own sauce already. However, Worcestershire sauce isn't plant-based friendly, which is the main ingredient in them. So, I decided to make my own, which is pretty simple to make. Most of the ingredients you should already have in your pantry!

Fun Fact:

Yakisoba noodles are usually vegan friendly. They contain an alkaline solution called kansui, which gives them their misleading yellow color. It also gives the noodles the classic chewy texture. So, how do I know this? Because I actually made my own ramen noodles. And upon my research, they contain the same ingredients. But as always, make sure to read the ingredients to be sure it doesn't contain any eggs.

Top tips:

• Prep all the vegetables before starting. I've mentioned this plenty of times, but prepping all your ingredients first will make the process go by smoothly and quickly.
• Use a large frying pan/wok/griddle. It's good to have a cooking area so that all the ingredients have enough contact with the surface of the pan. Getting that nice char on the vegetables will give it added flavor!
• Don't cook all the ingredients at once. This will cause the noodles and vegetables to steam instead of frying them. Instead, cook vegetables in order that states in the recipe card.

If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy cooking!

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📖 Recipe

Vegan Yakisoba (Japanese Stir-fry Noodles)

Keisha

Yakisoba, a classic Japanese stir-fy noodle dish. Usually with a mix of vegetables and meat, but in this version I packed it all with vegetables. Seasoned with a sweet and savory sauce, and it's just as delicious and just as hearty! It's so easy to make, a one pan dish, and perfect for a quick and easy meal.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Entree

Cuisine Japanese

Servings 6 servings

Equipment

• ▢
  Small mixing bowl
• ▢
  Chopping Board
• ▢
  Sharp knife
• ▢
  Large pan or wok

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Ingredients

  

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Main Ingredients:

• ▢ ½ large yellow onion (thinly sliced)
• ▢ 1 medium carrot (thinly sliced)
• ▢ 8 ounce fresh shiitake mushrooms (thinly sliced)
• ▢ 4 - 5 cabbage leaves (cut into bite size pieces)
• ▢ 3 stalks (green onions, cut into 1 inch pieces)
• ▢ 1 pound yakisoba noodles (see notes)
• ▢ 3 tablespoons vegetable oil (for cooking)

Yakisoba Sauce:

• ▢ ¼ cup vegan worcestershire sauce (see notes)
• ▢ 1 tablespoon vegan oyster sauce (see notes)
• ▢ 1 tablespoon ketchup
• ▢ 2 teaspoon soy sauce
• ▢ 2 teaspoon granulated sugar

Toppings:

• ▢ Beni Shoga (pickled red ginger, optional)

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Instructions

 

• In a small bowl, combine the sauce ingredients, vegan worcestershire sauce, vegan oyster sauce, ketchup, soy sauce, and sugar. Set aside.
• Clean and cut all the veggies. Thinly slice the onions, carrots, and shiitake mushrooms. Cut the cabbage into bite size pieces and cut the green onions into 1 inch pieces. Set aside.
• Break up the noodles from the package, and heat 3 tablespoons of oil in a large pan or wok on medium-high heat. First saute the onions and carrots. Cook for 1-2 minutes until the onions are soft.
• Next, add cabbage and shiitake mushrooms, cook until the cabbage is tender. About another 1-2 minutes.
• Lastly, add in the green onions and yakisoba noodles. Using the tongs to combine all the ingredients together with the noodles. Add all the yakisoba sauce from earlier and mix it all together. Remove from heat. Plate the yakisoba and garnish with pickled red ginger. Serve immediately and enjoy!

Notes

• Yakisoba noodles are usually accidentally vegan. Don't be fooled by the yellow color. It's caused by an ingredient called kansui, a sodium bicarbonate solution. It also causes the noodles to have the classic chewy texture. But as always, make sure to read the ingredients to be sure it doesn't contain any eggs.

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The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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