Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 601kcal 30%
Fat 14g 21%
Saturated Fat 3g 15%
Carbohydrates 100g 33%
Fiber 8g 32%
Sugar 26g 52%
Protein 17g 34%
Cholesterol 0mg 0%
Sodium 1,708mg 71%

Percent Daily Values are based on a 2,000 calorie diet.

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Vegetable Yakisoba

Name: Vegetable Yakisoba
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Ingredients: ½ onion (6 oz, 170 g); ¼ green bell pepper (3 oz, 85 g); 6 oz green cabbage; 2 oz carrot; 3 green onions/scallions; 6 shiitake mushrooms (3 oz, 85 g); ½ deep-fried firm tofu cutlet (atsuage) (3.3 oz, 72 g); 4 oz bean sprouts; 1 Tbsp neutral oil (or more as needed); 3 packets yakisoba noodles (one package of pre-steamed noodles contains 3 packets, 16–17 oz or 454–480 g, enough for 3 servings); 6 Tbsp yakisoba sauce (recipe below); For the Toppings (optional):; aonori (dried green laver seaweed); pickled red ginger (beni shoga or kizami beni shoga); For the Yakisoba Sauce (Makes ¾ cup, 180 ml):; 7 Tbsp Worcestershire sauce (I used Lea & Perrins Worcestershire Sauce; usethis vegan Worcestershire saucefor vegan); 2 Tbsp oyster sauce (if you‘re allergic to shellfish or vegetarian, use Lee Kum KeeVegetarian Stir-Fry Sauce); 2 Tbsp ketchup; 1½ Tbsp soy sauce; 1½ Tbsp sugar

Prep 20m

Cook 20m

Total 40m

This delicious vegetable yakisoba recipe features a flavorful mix of onions, bell peppers, cabbage, carrots, green onions, mushrooms, tofu, and bean sprouts stir-fried with yakisoba noodles in a savory homemade sauce. Top with a sprinkle of aonori and pickled red ginger for an authentic finishing touch.

Noodle

Stir Fried Noodle

Nutrition Facts

Vegetable Yakisoba

Ingredients

For The Toppings (optional)

For The Yakisoba Sauce (makes ¾ Cup, 180 Ml)

Steps

Nutrition Facts

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