Print

Vegan Yakisoba


  • Author: Lisa Kitahara
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 2 servings 1x

Description

Japanese Yakisoba easily made Vegan with just a couple everyday ingredients all in one pan. The perfect quick & easy lunch for any day of the week!


Scale

Ingredients

Yakisoba Sauce:

  • 2 tbsp vegan mushroom sauce
  • 2 tbsp sugar-free ketchup
  • 2 tbsp Bull Dog Tonkatsu or Fruit & Vegetable Sauce*
  • 12 tsp sugar
  • 1 tbsp soy sauce

Yakisoba noodles:

  • 2 servings of yakisoba noodles* (200g)
  • 1/2 medium onion (80g)
  • 1 cup bean sprouts (110g)
  • 1 cup cabbage, chopped (100g)
  • 3 green onions, greens and whites separated (60g)
  • 1/2 cup soy curls (60g)
  • 4 dried shiitake mushrooms, rehydrated and sliced (20g)
  • 1/2 small carrot, thinly sliced (80g)
  • black pepper (to taste)

Toppings:

  • Beni Shoga (pink pickled ginger)
  • Aonori (dried seaweed)

Instructions

  1. In a small bowl, whisk together the yakisoba sauce until mixed together.
  2. In a wok or large pan, fry the sliced onions, the white parts of the scallions, carrots and soy curls until onions becomes tender 1-2 minutes. Add the cabbage, bean sprouts and shiitake mushrooms and fry for another 1 minute. Add in the sliced green onions and noodles, and stir fry for another 1 minute. Add in the yakisoba sauce and mix until everything is well coated. Transfer yakisoba to serving places and top with aonori and serve with shoga.

  • Cuisine: Japanese

Nutrition

  • Serving Size: 1/2 the recipe
  • Calories: 554.5
  • Sugar: 12.15
  • Sodium: 2330mg
  • Fat: 5.5
  • Saturated Fat: 0.7
  • Unsaturated Fat: 0.5
  • Trans Fat: 0
  • Carbohydrates: 102.5
  • Fiber: 11.9
  • Protein: 29.5
  • Cholesterol: 0

Keywords: vegan yakisoba stir fry noodles