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Vegetarian Yakisoba

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Best Vegetarian Yakisoba Recipe

Come with me on a trip to Japan with this vegetarian Yakisoba recipe. This dish changed my world of cooking. I wasn’t a fan of Asian food, or very knowledgeable about Asian cuisine, but this delicious discovery changed my mind.

The recipe was like a ticket to the bustling streets of Tokyo, with a colorful mix of vegetables and a delicious sauce that balances sweet and savory. The recipe is quick and easy, and can be customized to your liking.

The story of this dish began when I shared the information that I only know about Asian cuisine the Korean ramen and sushi, and I received a recommendation to try Yakisoba. I was a little hesitant, but it aroused my curiosity. I tried it and cooked it, and I was immediately impressed by the explosion of flavors. The combination of the delicious Worcestershire sauce, and the sharp ketchup, was perfect with the spices.

vegetarian Yakisoba

A taste of Japan with homemade vegetarian yakisoba. Get ready for an explosion of flavors that will transport your taste buds straight to the vibrant streets of Tokyo!
Prep Time10 minutes
Cook Time15 minutes
Wait time5 minutes
Total Time30 minutes
dinner
Japanese
Servings: 2 persons
Calories: 725kcal

Ingredients  

  • 200 g instant Yakisoba noodles
  • ½ onion (thinly sliced)
  • ½ carrot (thinly sliced)
  • 2 cloves garlic (minced)
  • ¼ red cabbage (thinly sliced)
  • ¼ white cabbage (thinly sliced)
  • 2 tbsp vegetable oil
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Ketchup
  • 1 tbsp sugar
  • ½ tsp salt
  • ½ tsp black pepper

Instructions

  • Cook Yakisoba noodles, drain, and set aside.
  • Mix Worcestershire sauce, ketchup, sugar, salt, and black pepper to create the sauce.
  • Sauté garlic, onion, and carrot in vegetable oil until tender.
  • Add cabbage, stir-fry for a few more minutes.
  • Add packaged spices and sauce, stir-fry for a few more minutes.
  • Add noodles and stir-fry until heated through.
  • Taste and adjust seasoning if needed.
  • Serve hot, optionally garnished with green onions or sesame seeds. Enjoy!

Video

Notes

Noodle Variation: Try different noodles like ramen or udon if instant Yakisoba is unavailable for a unique twist.
Creative Veggie Choices: Customize with mushrooms, bell peppers, or snow peas for added color and flavor. Tailor based on your preferences or what’s in your fridge.
Adjustable Spice Levels: Tweak black pepper for your spice tolerance. Add red pepper flakes or hot sauce for an extra kick.
Storage and Reheat: Ideal for leftovers; store in the fridge for up to two days. Reheat in a skillet or microwave with a splash of water for noodle moisture.
Gluten-Free Option: Use gluten-free soy sauce and check noodle packaging for gluten content for a dish everyone can enjoy.
 

Nutrition

Serving: 1plate | Calories: 725kcal | Carbohydrates: 101g | Protein: 14g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 3035mg | Potassium: 913mg | Fiber: 8g | Sugar: 22g | Vitamin A: 3935IU | Vitamin C: 108mg | Calcium: 161mg | Iron: 7mg

Disclaimer

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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