Vegan Yakisoba
Try this quick 15-minute Japanese stir-fried noodles, coated in a salty, umami sauce and packed with vegetables!
Servings: 2
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!