Vegan Chicken Yakisoba
Elevate your weeknight dinners with this flavorful Vegan Chicken Yakisoba, a plant-based twist on the classic Japanese stir-fried noodle dish. Packed with juicy vegan chicken strips, tender yakisoba noodles, and a colorful medley of fresh vegetables like cabbage, carrots, and red bell peppers, every bite bursts with vibrant textures and taste. The homemade yakisoba sauce, featuring a savory blend of soy sauce, vegan Worcestershire sauce, and ketchup, lends a tangy and umami-packed depth to the dish. Finished with aromatic garlic, ginger, and a drizzle of nutty sesame oil, this quick and easy recipe comes together in just 35 minutes and serves as the ultimate crowd-pleaser for vegans and non-vegans alike. Ideal for lunch, dinner, or meal prepping, this Vegan Chicken Yakisoba is proof that hearty and healthy can go hand in hand!
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Recipe Information
Ingredients
- 250 grams Vegan chicken strips
- 200 grams Yakisoba noodles
- 1 cup Cabbage
- 1 medium Carrot
- 1 medium Red bell pepper
- 2 stalks Green onion
- 2 cloves Garlic
- 1 teaspoon Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Vegan Worcestershire sauce
- 1 tablespoon Ketchup
- 2 tablespoons Sesame oil
- 1 tablespoon Sunflower oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame seeds
Instructions
Begin by prepping the vegetables: thinly slice the cabbage, julienne the carrot, and slice the red bell pepper into thin strips. Chop the green onions, separating the white and green parts. Mince the garlic and ginger.
Prepare the yakisoba noodles according to the package instructions, usually by boiling them for a few minutes, then draining and setting aside.
In a small bowl, whisk together the soy sauce, vegan Worcestershire sauce, and ketchup to make the yakisoba sauce.
Heat the sunflower oil in a large frying pan or wok over medium-high heat. Add the vegan chicken strips and cook for 5 minutes, stirring occasionally, until they are golden brown. Remove from the pan and set aside.
In the same pan, add the garlic, ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant.
Add the cabbage, carrot, and red bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the vegan chicken strips to the pan along with the cooked yakisoba noodles. Pour the prepared yakisoba sauce over the mixture.
Toss everything together to ensure the sauce evenly coats the noodles and vegetables. Cook for another 2-3 minutes.
Drizzle the sesame oil over the top and toss once more.
Season with salt and black pepper to taste. Garnish with the sliced green parts of the green onions and sprinkle sesame seeds on top.
Serve hot and enjoy your delicious Vegan Chicken Yakisoba!
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5166 mg | 225% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 23.4 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1859 mg | 40% | |
*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.
