Vegetarian Chicken Yakisoba
Dive into the vibrant flavors of this Vegetarian Chicken Yakisoba, a plant-based twist on the classic Japanese stir-fry dish. Packed with colorful vegetables like crisp green bell peppers, tender cabbage, and sweet julienned carrots, this recipe is a feast for both the eyes and the palate. The savory sauce, a harmonious blend of soy sauce, oyster sauce, mirin, and sesame oil, coats springy yakisoba noodles and golden-browned plant-based chicken strips, delivering an umami-rich experience in every bite. Perfect for quick weeknight dinners, this hearty dish comes together in just 35 minutes and is garnished with fresh green onions and nutty sesame seeds for an irresistible finish. Healthy, satisfying, and full of flavor, this vegetarian yakisoba is destined to become a family favorite!
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Recipe Information
Ingredients
- 8 oz dried yakisoba noodles
- 8 oz plant-based chicken strips
- 2 tbsp vegetable oil
- 0.5 onion, thinly sliced
- 1 carrot, julienned
- 1 green bell pepper, thinly sliced
- 2 cups cabbage, thinly sliced
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 1.5 tbsp oyster sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1 tsp sesame oil
- 2 green onions, chopped
- 1 tbsp sesame seeds
Instructions
Boil a pot of water and cook the yakisoba noodles according to package instructions, then drain and rinse with cold water to prevent sticking. Set aside.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the plant-based chicken strips and cook, stirring occasionally, until they are heated through and slightly browned, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the onion, carrot, and green bell pepper and stir-fry for 3-4 minutes until they begin to soften.
Add the cabbage and garlic to the skillet and continue to stir-fry for another 2-3 minutes until the cabbage is tender.
Return the cooked plant-based chicken to the skillet. Add the cooked yakisoba noodles and toss everything to combine.
In a small bowl, mix together the soy sauce, oyster sauce, mirin, sugar, and sesame oil. Pour the sauce over the noodles and vegetables in the skillet.
Toss everything well to ensure that the sauce coats all the ingredients evenly. Cook for another 2-3 minutes, stirring frequently, until everything is heated through.
Garnish with chopped green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5666 mg | 246% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 24.9 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1911 mg | 41% | |
*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.
