Step 1

Gather all the ingredients. If you're making the homemade yakisoba sauce, gather the additional condiments (see the image on the right).

Step 2

Combine all the sauce ingredients, except for the Worcestershire sauce, in a mason jar and mix well together. Make sure that each ingredient is well incorporated.

Step 3

Add the Worcestershire sauce and whisk it all together.

Step 4

Thinly slice the onion and green bell pepper. If the bell pepper is tall, cut the slices in half crosswise.

Step 5

Discard the tough core of the green cabbage leaves. Cut the leaves into pieces 1 inch (2.5 cm) square.

Step 6

Cut the carrot into 2-inch (5 cm) lengths and slice into thin slabs. Then, cut them into julienned strips.

Step 7

Cut the green onions into 2-inch (5 cm) lengths and cut the thick bottom parts in half lengthwise.

Step 8

Discard the shiitake stems and thinly slice the caps.

Step 9

Slice the fried firm tofu and cut the slices in half lengthwise to make thin strips.

Step 10

Heat a wok (or large frying pan) on medium-high heat. Once it’s hot, add the oil and swirl it around to make sure it coats the entire surface of the wok.

Step 11

Add the onion and the white part of the green onions. Cook, stirring often, until the onion slices are translucent.

Step 12

Add the bell pepper, cabbage, and carrot. Stir to cook until they are mostly wilted.

Step 13

Add the shiitake mushrooms, green part of the green onions, and tofu. Mix all together.

Step 14

Add the bean sprouts and mix everything. I like to keep the texture of the vegetables tender but not too soft, so I move on to the noodles when the vegetables are 80-85% cooked through.

Step 15

Place the squares of pre-steamed 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. Then, lower the heat and let the noodles steam for 2-3 minutes.

Step 16

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.

Step 17

Drizzle the 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.

Step 18

Serve the Vegetable Yakisoba on individual plates and garnish with aonori and pickled red ginger.

Step 19

You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.