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Vegan Yakisoba Recipe

This yakisoba is packed with bold, savory flavor, tender noodles, and crisp vegetables tossed in a rich, umami sauce. It’s a quick and satisfying stir-fry that brings comforting street-food flavors straight to your kitchen.
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Course: Main Course
Cuisine: Japanese, Vegan
Keyword: Vegan Yakisoba Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories: 250kcal

Ingredients

Yakisoba Sauce:

  • 2 tablespoons vegan mushroom sauce
  • 2 tablespoons sugar-free ketchup
  • 2 tablespoons Bull Dog Tonkatsu or Fruit & Vegetable Sauce*
  • 1 –2 teaspoons sugar adjust to taste
  • 1 tablespoon soy sauce

Yakisoba Noodles:

  • 2 servings yakisoba noodles 200g
  • 1/2 medium onion thinly sliced (80g)
  • 1/2 cup soy curls 60g
  • 4 dried shiitake mushrooms rehydrated and sliced (20g)
  • 1/2 small carrot finely sliced (80g)
  • 1 cup chopped cabbage 100g
  • 1 cup bean sprouts 110g
  • 3 green onions whites and greens separated (60g)
  • Freshly ground black pepper to taste

Toppings:

  • Beni Shoga pickled pink ginger
  • Aonori dried seaweed flakes

Instructions

  • In a small mixing bowl, combine the ingredients for the yakisoba sauce—vegan mushroom sauce, ketchup, Tonkatsu or fruit & vegetable sauce, soy sauce, and sugar. Whisk until fully blended and smooth. Set aside.
  • Heat a wok or large skillet over medium-high heat. Add the sliced onions, white parts of the green onions, soy curls, and carrot. Stir-fry for about 1 to 2 minutes, until the onions begin to soften and become translucent.
  • Next, toss in the cabbage, bean sprouts, and sliced shiitake mushrooms. Continue stir-frying for another minute, allowing the vegetables to wilt slightly while still retaining some crunch.
  • Add the cooked yakisoba noodles and the green parts of the scallions to the pan. Stir everything together and continue frying for another minute to allow the ingredients to blend and heat through evenly.
  • Pour the prepared yakisoba sauce over the mixture and toss well until the noodles and vegetables are thoroughly coated and glossy with sauce.
  • Transfer the hot yakisoba to serving plates. Garnish with a generous pinch of aonori and serve alongside beni shoga for a vibrant, tangy contrast. Serve immediately while hot.

Nutrition

Calories: 250kcal