Vegetable Yakisoba is a Japanese dish of fried noodles and can be made with a variety of meats, just vegetables or vegetables and Tofu. The dish is fried in a wok and then tossed with a savoury and sweet sauce.
Yakisoba is often served at takeaway restaurants that specialise in Japanese food or Japanese fusion cuisine all over the world. It’s so delicious and extremely quick to make at home, it will be ready before the takeaway delivery arrives so you don’t always have to order this in, you can make it at home from scratch so that you know exactly what has gone in it and how it was prepared!
Veggies to Use for a Yakisoba
You can use most vegetables in a yakisoba dish, it’s one of those dishes that you can use when you’ve got a few things left in the fridge that needs eating. Cabbage normally form part of a vegetable yakisoba dish but can be swapped out if you don’t have it available. Vegetable options include:
- Zucchini / Courgette
- Sugar snap peas
- French beans
- Bell peppers
- Baby corn
- Bok Choy
- Spring onion
- Brown onion
Yakisoba noodles are very similar to ramen noodles (which is a good replacement for yakisoba noodles). The noodles in vegetable yakisoba are Chinese noodles made from wheat, they are yellow but don’t contain any egg. You can find these noodles pre-cooked from most supermarkets, which is the easiest option as you can just add them straight to the wok.
We’re using cooked noodles in this recipe, but if you’ve got the uncooked option just follow the pack instructions and portion recommendation. Once cooked add them to the wok in the same way as outlined in the recipe.
Adding Tofu (optional)
If you enjoy Tofu and would like to add extra protein to the dish you can easily do so. Just make sure you’ve removed as much moisture as possible before frying. You can marinade the Tofu a bit of soy sauce or similar for extra flavour, but again remember to remove as much moisture as possible before adding to the wok.
Vegetarian or Vegan Worcestershire
Traditional shop-bought Worcestershire usually contain anchovies or fish sauce so be mindful that it’s not vegetarian or vegan. However, you can make your own or buy a vegan version from a store. Here is a handy recipe for a homemade vegan Worcestershire sauce from Karissa’s Vegan Kitchen if you’d like to make your own.
If this recipe is made as a meatless Monday or part of a less meat diet then you can use traditional Worcestershire sauce if that is what you have in your cupboard.
For the Noodles
- 1 organic onion sliced
- 1 organic bell pepper chopped
- 100g organic mushrooms
- 100 g roughly chopped organic cabbage
- 1 large carrot cut Julienne style
- 4 portions wok ready or cooked yakisoba noodles
- 2 tbsp good quality organic vegetable oil
For the Sauce
- 2 tbsp Worcestershire – vegan or homemade (see linked recipe above)
- 2 tbsp dark soy sauce
- 1/4 tsp rice wine vinegar
- 1/2 tsp organic tomato puree
- 2 tbsp vegetarian oyster sauce
- 1 tbsp organic brown sugar
- In a bowl combine all the ingredients for the sauce and mix well.
- Heat the vegetable oil in a wok, add the vegetables and stir fry on medium to high heat until they become tender.
- Add the noodles to the wok and fry for a minute or two.
- Lastly, add the sauce and stir for another two minutes. Remove from the heat and serve.