Vegetarian Yakisoba
Savor the vibrant flavors of Japan with this quick and easy Vegetarian Yakisoba recipe, a delightful stir-fry featuring tender yakisoba noodles, a medley of fresh, colorful vegetables, and a perfectly balanced savory sauce. With shiitake mushrooms, julienned carrot, crisp cabbage, and red bell peppers, this dish delivers incredible texture and nutrition in every bite. The umami-packed sauce, combining soy sauce, vegetarian oyster sauce, sesame oil, and sugar, ensures each strand of noodle is coated with rich, authentic flavor, while the optional sesame seeds add a subtle, nutty garnish. Ready in just 30 minutes, this classic Japanese comfort food is perfect for busy weeknights, an elegant dinner for guests, or any time you crave a satisfying, plant-based meal. Easy to customize, quick to prepare, and bursting with flavor, Vegetarian Yakisoba is guaranteed to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 12 oz Yakisoba noodles (pre-cooked or steamed)
- 1 medium, julienned Carrot
- 2 cups, chopped Green cabbage
- 1 medium, sliced Red bell pepper
- 1 cup, sliced Mushrooms (shiitake or button)
- 3 stalks, chopped Green onion
- 2 cloves, minced Garlic
- 3 tbsp Soy sauce (reduced sodium)
- 2 tbsp Vegetarian Worcestershire sauce
- 1 tbsp Oyster sauce (vegetarian or mushroom-based)
- 1 tbsp Sesame oil
- 2 tbsp Vegetable oil
- 1 tsp Sugar
- 1 tbsp Sesame seeds (optional, for garnish)
Instructions
Prepare all vegetables: julienne the carrot, chop the cabbage, slice the red bell pepper and mushrooms, and chop the green onions.
In a small bowl, mix the soy sauce, vegetarian Worcestershire sauce, vegetarian oyster sauce, sesame oil, and sugar. Set the sauce aside.
Heat 2 tablespoons of 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 carrots, cabbage, bell peppers, and mushrooms to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
Push the vegetables to one side of the skillet and add the pre-cooked yakisoba noodles. If the noodles are clumped together, you can run them under warm water and gently separate them before adding to the pan.
Pour the prepared sauce over the noodles and vegetables. Toss everything together with tongs or chopsticks to coat evenly and heat through.
Cook for about 3-4 minutes, stirring frequently, until the noodles are slightly caramelized and well mixed with the vegetables and sauce.
Remove from heat and transfer to serving plates. Garnish with chopped green onions and sesame seeds, if desired.
Serve hot and enjoy your Vegetarian Yakisoba!
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3258 mg | 142% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 29.4 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2132 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.
