Gluten-Free Yakisoba
Discover the perfect fusion of traditional Japanese street food and gluten-free goodness with this irresistible Gluten-Free Yakisoba recipe! Featuring tender gluten-free yakisoba noodles paired with vibrant, stir-fried vegetables like julienned carrot, shredded cabbage, and bell peppers, this dish is bursting with flavor and texture. A savory sauce made with gluten-free tamari, Worcestershire, and oyster sauce (or vegan alternatives) ties everything together, creating a rich umami profile. Whether you add your favorite protein—such as chicken, shrimp, tofu, or beef—or keep it veggie-packed, this quick and easy recipe is ready in just 25 minutes, making it perfect for weeknight dinners. Topped with a sprinkle of sesame seeds and fresh green onions, this one-pan wonder satisfies cravings while accommodating gluten-free diets.
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Recipe Information
Ingredients
- 300 grams Gluten-free yakisoba noodles
- 1 medium Carrot
- 2 cups (shredded) Cabbage
- 1 medium Bell pepper
- 2 stalks Green onion
- 2 cloves Garlic
- 1 teaspoon (minced) Ginger
- 3 tablespoons Gluten-free tamari (or soy sauce alternative)
- 1 tablespoon Worcestershire sauce (gluten-free variety)
- 2 tablespoons Oyster sauce (gluten-free variety, or substitute with vegan mushroom sauce if vegetarian/vegan)
- 1 teaspoon Sugar
- 2 teaspoons Sesame oil
- 2 tablespoons Vegetable or neutral cooking oil
- 200 grams Cooked protein of choice (optional, such as chicken, shrimp, tofu, or beef)
- 1 teaspoon Sesame seeds
Instructions
Prepare the gluten-free yakisoba noodles as per the instructions on the package (typically involves boiling for a few minutes, then draining and rinsing under cold water). Set aside.
Slice the carrot into julienne strips, shred the cabbage, thinly slice the bell pepper, and cut the green onions into 2-inch pieces. Mince the garlic and ginger.
In a small bowl, whisk together tamari, gluten-free Worcestershire sauce, gluten-free oyster sauce, sugar, and sesame oil to create the sauce. Set aside.
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Add the minced garlic and ginger to the pan, stirring for 30 seconds until fragrant.
Add the carrot, cabbage, and bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
If using a cooked protein, add it to the pan at this stage and stir until heated through.
Add the cooked gluten-free yakisoba noodles to the pan and gently toss to combine with the vegetables and protein.
Pour the prepared sauce evenly over the noodles and vegetables. Stir well to coat everything in the sauce.
Cook for an additional 2-3 minutes, stirring constantly, until the sauce is heated and evenly distributed.
Remove from heat, garnish with sesame seeds and sliced green onions, and serve immediately.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 4964 mg | 216% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 26.3 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1611 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
