vegan yakisoba

Yakisoba would normally have oyster sauce, chicken, and sometimes even egg noodles. This vegan version will totally fool everyone!

yakisoba

tbsp vegan worcestershire sauce

tbsp vegetarian oyster sauce

maple syrup

tbsp Sriracha

tbsp rice wine vinegar

C vegetable oil

250 g 100% buckwheat noodles

grapeseed oil

yellow onion, thinly sliced

oz veggie chicken strips

garlic cloves,

C shitake mushrooms, sliced

C sliced carrot (about 2 large carrots)

C chopped savoy cabbage (about 1/2 a head)

C bean sprouts

ginger

nori

In a saucepan on medium-low heat, whisk together all of the ingredients for the sauce. Continue whisking until the sauce is brought to a low simmer, then remove from heat and set aside.

Chop all of your veggies in advance and have everything prepared and ready to stir fry.

Bring a pot of water to a boil for the noodles. Cook for 5 to 6 minutes, then drain, and run under cool water using your hands to rinse and separate the noodles.

Heat 3 tablespoons of vegetable oil in a wok or large frying pan over medium-high. Fry onion for 3 minutes. Then add in minced garlic and the veggie chicken strips. Brown up the veggie chicken strips in the pan for approximately 6 to 8 minutes, then add in your veggies and grated ginger.

Stir fry everything for another 6 to 7 minutes or until the cabbage, mushrooms, carrots, and bean sprouts are softened but not over cooked. During this cook time, you might need to add 1 more tablespoon of vegetable oil if things are sticking to the pan.

Lower the heat to medium and toss in the noodles and the yakisoba sauce, stir frying everything in the wok for another 3 to 4 minutes.&nbsp;

Place yakisoba in a serving dish and top with crushed roasted nori seaweed.

Our Vegan Yakisoba recipe is a plant-based version of the classic Japanese noodle dish. Packed with veggies, coated with an umami-rich sauce, and served with crispy tofu, our Yakisoba noodles are a favorite meal at home.

Vegan Yakisoba with Tofu

ketchup

soy sauce (or tamari

vegan Oyster Sauce

200 g Yakisoba noodles (or chow mein noodles)

shiitake mushrooms

cabbage

carrot (large)

red pepper

broccoli

water or vegetable stock

Tofu schnitzel (or plant-based protein of your choice)

Ginger Pickled

seaweed

Using a medium size bowl combine the ketchup, soy sauce or tamari, maple syrup, and Vegan Oyster sauce.

Cook the noodles following the package directions, drain, and reserve. You can add some sesame oil to avoid them from sticking.

Finely slice the mushrooms, cabbage, carrots, and red peppers, and chop the broccoli.

Heat some coconut or vegetable oil using a wok or a large pan. Add the cut veggies and stir-fry for a couple of minutes. Pour the water or vegetable stock and keep stirring until almost all the water has evaporated.

When the veggies are cooked to your taste (we like them to still be a little crunchy), add the cooked noodles and sauce to the wok or pan.

Stir until everything is well combined, season with salt to your taste.

Add the tofu schnitzel or cooked protein of your choice.

Garnish with dried seaweed and ginger pickled, serve and enjoy.

Top 2 vegan yakisoba recipes from across the web

The most viewed vegan yakisoba recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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yakisoba

Vegan Yakisoba with Tofu

Top 2 vegan yakisoba recipes from across the web

The most viewed vegan yakisoba recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

yakisoba

Vegan Yakisoba with Tofu

The most viewed vegan yakisoba recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine