Name: Vegetable Yakisoba
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Ingredients: 1 medium Onion thinly sliced; 1/4 Green bell pepper, thinly sliced; 1 small Cabbage, cut into 1-inch square; 1/4 cup Carrot, julienned; 3 Onions/scallions, cut into 2-inch lengths and cut the thick bottom parts in half lengthwise; 6 Shiitake mushrooms, thinly sliced; 1/2 Deep-fried firm tofu cutlet; 4 oz Bean sprouts; 1 Tbsp Cooking oil; 3 packets Yakisoba noodles; 6 Tbsp Yakisoba sauce; Aonori; Pickled red ginger; 7 Tbsp Worcestershire sauce; 2 Tbsp oyster sauce; 2 Tbsp ketchup; 1 Tbsp ½ soy sauce; 1 Tbsp ½ sugar

Description

Vegetable Yakisoba (焼きそば) is a classic Japanese stir-fried noodle dish featuring tender noodles, crisp seasonal vegetables, and a savory-sweet sauce. Quick to prepare and full of color and flavor, this recipe is perfect for busy weeknights or when you want a comforting, wholesome meal. With simple steps and easy-to-find ingredients, Vegetable Yakisoba delivers a satisfying balance of textures and tastes, making it a favorite for both new and experienced home cooks.

Instructions

Heat a wok (or large frying pan) on medium-high heat. Once it’s hot, add 1 Tbsp cooking oil and swirl it around to make sure it coats the entire surface of the wok.
Add the onion and the white part of the green onions. Cook, stirring often, until the onion slices are translucent.
Add the bell pepper, cabbage, and carrot. Stir to cook until they are mostly wilted.
Add the shiitake mushrooms, green part of the green onions, and tofu. Mix all together.
Add 4 oz bean sprouts and mix everything. Keep the vegetables tender but not too soft—move on to the noodles when the vegetables are 80–85% cooked through.
Place the squares of 3 packets yakisoba noodles in the pan on a bed of the stir-fried vegetables. Cover the noodles with the vegetables from the sides of the pan. Lower the heat and let the noodles steam for 2–3 minutes.
Increase the heat back to medium or medium-high. Gently loosen up the noodles and toss all the ingredients together using a spatula and/or tongs in each hand.
Drizzle 6 Tbsp yakisoba sauce over the ingredients, saving some in case you wish to add more later. Toss everything together and taste; add more sauce if desired.
Serve the Vegetable Yakisoba on individual plates and garnish with aonori (dried green laver seaweed) and pickled red ginger.

For the Yakisoba Sauce

Yakisoba Sauce

Prepare the sauce by combining oyster sauce, ketchup, soy sauce, and sugar in a bowl. Mix thoroughly until all ingredients are fully incorporated. Add Worcestershire sauce and whisk it all together.

Vegetable Yakisoba