ramyaramesh3007Try this quick 15-minute Japanese silky stir-fried noodles, coated in a salty, umami sauce and packed with vegetables!
Yakisoba is a Japanese stir-fried dish that I first tried 3 years ago, and I was amazed at how humble the recipe was but at the same time, it tasted so good! It only takes 15 minutes and requires super simple ingredients to make – and is extremely versatile.
The biggest challenge for me was finding vegan Worcestershire sauce, but I managed to find it at an online grocer. I’ve attached the brand and packaging below (Woolworths Worcestershire Sauce). The sauce is both vegan-friendly and gluten free!
Ingredients You Need
- Noodles – Use authentic Yakisoba Noodles (image below). However, to make it gluten free you can substitute this with brown rice ramen or any other gluten free noodles. It works great with maggi noodles as well!
- Vegetables – cabbage, shitake mushrooms, carrots and spring onions as a garnish. You can also add tofu as a protein source if you’d like – I’ve added a easy soy marinated tofu on top.
- Yakisoba Sauce – vegan worcestershire sauce, vegetarian oyster sauce, tomato ketchup, soy sauce (gluten free if required), agave or maple syrup
- Garnish – toasted sesame seeds, spring onions, cabbage and pickled ginger (if you have it!).
Gluten Free Options
Since Yaki Soba noodles are not normally gluten free, to make them gluten free you can substitute this with brown rice ramen or any other gluten free noodles (just not pasta!)
You can also replace the soy sauce with tamari for a gluten free version of this dish.
I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.
Vegan Yakisoba
Ingredients
- 2 servings yakisoba noodles
- 1/2 white onion
- 1 tbsp sesame oil
- 1/2 cup shitake mushrooms
- 1/4 green cabbage (about 1.5 cups)
- 1/2 cup thinly sliced carrots
Yakisoba Sauce
- 3 tbsp vegan worcestershire sauce
- 1 tbsp vegetarian oyster sauce
- 2 tsp tomato ketchup
- 2 tsp soy sauce (add more depending)
- 1 tsp sugar
Soy Marinated Tofu
- 200g extra firm tofu
- 1 tbsp soy sauce
Instructions
- Boil yakisoba noodles according to package instructions.
- Marinate the tofu cubes or slices in soy sauce for 5 minutes.
- Make the yakisoba sauce – combine worchestershire sauce, oyster sauce, ketchup, soy sauce and sweetener.
- Heat sesame oil in a pan and add carrots and shitake mushrooms.
- Once they are half cooked, add cabbage and stir fry for a few minutes.
- Add in your noodles and give it a toss.
- Add in the sauce, and a splash of noodle water if the mixture is too dry.
- Pan fry the marinated tofu until crispy on both sides.
- Top it with some sliced cabbage, spring onions, sesame seeds and pickled ginger (if you have it) Serve!