Step 1

Prep and cut the veggies and have them ready to go.

Step 2

Make the sauce by combining soy sauce, vegetable broth, brown sugar, cornstarch, ginger, garlic, sesame oil, rice vinegar, and sriracha together in a bowl; whisk until well combined then set aside until needed.

Step 3

Cook the yakisoba noodles in salted boiling water, per instructions. Drain, reserving a bit of cooking liquid.

Step 4

Sauté the veggies by heating the vegetable oil in a large cast iron skillet or wok over medium-high heat until very HOT.

Step 5

Add the bok choy, bell pepper, broccoli, shiitake mushrooms, carrot, snow peas, and onion to the skillet and cook, stirring often, for 3 minutes, or until the veggies are almost tender.

Step 6

Add the well-whisked sauce along with the drained noodles and toss to coat evenly. Cook, stirring constantly, for about 1 minute. Add a bit of the pasta cooking liquid if needed.

Step 7

Serve immediately with sesame seeds, green onions, and sriracha on the side. Enjoy.