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.
- 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
- 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
- Beni shōga, pickled red ginger
- 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!
- 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