Vegan Yakisoba
Transform your weeknight dinners with this irresistible Vegan Yakisoba recipe—a plant-based twist on the classic Japanese stir-fried noodle dish. Packed with vibrant, tender-crisp veggies like julienned carrots, green cabbage, red bell pepper, and earthy mushrooms, this dish is bursting with color and flavor. The star of the recipe is the savory yakisoba sauce, a perfect blend of soy sauce, vegan oyster sauce, vegan Worcestershire, and a touch of maple syrup for subtle sweetness. Tossed with chewy vegan yakisoba noodles and finished with fragrant sesame oil, green onions, and optional sesame seeds, this quick and easy one-pan recipe is ready in just 30 minutes. Perfect for a wholesome dinner or a satisfying meal prep option, Vegan Yakisoba is a delicious way to enjoy Japanese-inspired comfort food.
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Recipe Information
Ingredients
- 7 ounces Vegan yakisoba noodles
- 2 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 1 medium Carrot, julienned
- 2 cups Green cabbage, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 1 cup Mushrooms, sliced
- 2 stalks Green onions, thinly sliced
- 3 tablespoons Soy sauce (gluten-free, if needed)
- 2 tablespoons Vegan oyster sauce (or hoisin sauce)
- 1 tablespoon Vegan Worcestershire sauce
- 1 teaspoon Maple syrup
- 1 teaspoon Sesame oil
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Cook the vegan yakisoba noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together the soy sauce, vegan oyster sauce, vegan Worcestershire sauce, maple syrup, sesame oil, and black pepper to create the yakisoba sauce. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the carrot, cabbage, bell pepper, and mushrooms to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Add the cooked yakisoba noodles to the skillet and pour the yakisoba sauce over the top.
Toss everything together with tongs or a spatula, ensuring the noodles and vegetables are evenly coated in the sauce.
Cook for an additional 2-3 minutes, stirring frequently, until the noodles are warmed through and slightly caramelized.
Remove from heat and sprinkle with sliced green onions and sesame seeds, if desired.
Serve immediately and enjoy your Vegan Yakisoba!
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 23.7 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 185 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1400 mg | 30% | |
*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.
