Vegan Beef Yakisoba
Savor the irresistible flavors of this Vegan Beef Yakisoba, a plant-based twist on the classic Japanese stir-fried noodle dish! Featuring tender buckwheat soba noodles, hearty vegan beef strips, and a vibrant mix of fresh vegetables like crisp sugar snap peas, sweet red bell peppers, and savory shredded cabbage, this recipe bursts with texture and color. Infused with an aromatic blend of garlic, ginger, soy sauce, and mirin, each bite is a harmonious balance of savory and slightly sweet notes. Simple to prepare in under 40 minutes, this dairy-free, meat-free yakisoba is perfect for a quick weeknight dinner or a crowd-pleasing meal that’s as wholesome as it is satisfying. Garnished with green onions and toasted sesame seeds, it’s a delightful dish that showcases the best of vegan Japanese cuisine!
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Recipe Information
Ingredients
- 8 ounces Buckwheat soba noodles
- 1 cup Vegan beef strips
- 1 medium, julienned Carrot
- 2 cups, shredded Green cabbage
- 1 medium, sliced Red bell pepper
- 1 cup Sugar snap peas
- 1 small, thinly sliced Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 3 tablespoons Soy sauce (gluten-free if needed)
- 1 tablespoon Mirin
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 stalks, chopped Green onions
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook buckwheat soba noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the vegan beef strips and cook until browned, about 4-5 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the onions, garlic, and ginger, and sauté for 1-2 minutes until fragrant.
Add the carrots, cabbage, and red bell pepper to the skillet, and stir-fry for 3-4 minutes until they start to soften.
Stir in the sugar snap peas and cook for an additional 2 minutes.
Return the vegan beef strips to the skillet and mix well with the vegetables.
In a small bowl, combine the soy sauce, mirin, and sesame oil. Pour the sauce over the noodle and vegetable mixture.
Add the cooked soba noodles to the skillet and gently toss everything together to ensure the noodles are well-coated in the sauce.
Season with salt and black pepper to taste.
Cook for another 2-3 minutes until everything is heated through.
Garnish with chopped green onions and sesame seeds before serving hot.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 24.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5363 mg | 233% | |
| Total Carbohydrate | 143.0 g | 52% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 33.8 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2136 mg | 45% | |
*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.
