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!

Vegan Yakisoba (Japanese Stir-Fry Noodles)

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• Author: Floured Frame
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3–4 servings 1x
• Category: Entree
• Method: Cooking
• Cuisine: Japanese
• Diet: Vegan

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Description

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.

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Ingredients

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Main Ingredients:

• ½ large yellow onion, thinly sliced
• 1 medium carrot, thinly sliced
• 1 – 8 oz package, fresh shiitake mushrooms, thinly sliced
• 4 – 5 cabbage leaves, cut into bite-size pieces
• 3 stalks, green onions, cut into 1-inch pieces 
• 1lb pack, 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 shōga, pickled red ginger

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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 set aside. (If your package says to cook boil it first, do that as well, mine did not)
• 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 2-3 minutes. Allow the vegetables to char a little bit, it adds flavor!
• 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!

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Notes

• 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.
• I used the Worcestershire sauce I had at home: The Wizard’s Worcestershire Sauce, https://amzn.to/3ipITV6
• For the vegan oyster sauce, I used The Wegman’s Brand Oyster sauce, but you can use the Lee Kum Kee Vegetarian Stir-Fry Sauce: https://amzn.to/31zdIjd

Keywords: vegan, Japanese recipe, Japanese food, stir-fry noodles, easy recipe, entree, vegan Japanese food

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