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