Vegetable Yakisoba | Vegan Yakisoba Recipe - Cooking From Heart (2024)

Learn how to make quick and delicious Vegetable Yakisoba recipe with step by step pictures. Best one-pot vegan yakisoba recipe, made right at home!

Yakisoba is a quick, delicious and simple noodles recipe from Japanese cuisine. Who doesn’t love one-pot meals, that are too good to resist?! This vegan version of Japanese noodles loaded with vegetables is one such dish that comes together quickly, making meal times exciting. This is our first encounter with Japanese cuisine in the kitchen and we have been intrigued by it ever since we started watching a Japanese food show. Luckily, we were able to find some local supplies of ingredients and ended up making Vegetable Yakisoba at home. A quick disclaimer - this is my version of Yakisoba and while it may not called traditional or authentic, it definitely was too good.

Vegan Yakisoba

What is Yakisoba? In Japanese, ‘Yaki’ means fried and ‘Soba’ means Noodles. Yakisoba is a Japanese stir-fried noodles dish that is often made with lots of vegetables (and meat at times). Soba noodles are thick, buck-wheat based noodles but it is also possible to find white or wheat-based soba noodles.

Everything is quickly stir-fried in a flat pan, making it easier to mix a whole bunch of ingredients together. We make a special Yakisoba sauce that makes this dish and it is the most important part of the recipe. As I made Vegetable Yakisoba, I used vegan/vegetarian sauces to make my Yakisoba sauce.

What is Yakisoba Sauce?

Yakisoba Sauce has 5 main ingredients –

1. Dark Soy Sauce
2. Vegan Oyster Sauce
3. Vegan Worcestershire Sauce
4. Tomato Ketchup
5. Sugar

In my Yakisoba sauce, I didn’t use Worcestershire sauce but instead added Garlic Powder. The sauce should be thick, creamy and rich, perfect for coating the noodles. From the sauce ingredients it must be clear that the Vegetable Yakisoba is not spicy but a mildly sweet stir-fried noodle dish. The sauce is added just before the noodles are added in, that way the noodles remain moist and delicious.

Tips & Important Notes for making Veggie Yakisoba

Technically, a flat pan is used for stir-frying yakisoba noodles. But at home, I used a large stainless wok that came in handy while keeping up with the high temperature. If you plan on using non-stick wok, make sure the temperature is set on low since non-stick should not be used on high-heat.

Any choice of vegetables can be added but mushrooms add a lot of flavor to yakisoba and should not be skipped.

Add the yakisoba sauce right before mixing in the noodles and because of the sugars in the sauce, it begins to melt and coat the vegetables & noodles easily. While the noodles are still moist, remove from heat.

Serving Suggestions

Vegetable Yakisoba is best served hot/warm as a main-dish (works best for quick dinners) without any sides, as it is loaded with vegetables. If you can find pickled ginger, add thin juliennes of it on top before serving the noodles.

Check out other noodles recipes

• Vegetable Curry Noodles
• Singapore Noodles
• Vegetable Mamak Mee Goreng
• Noodle Soup
• Vegetable Chow Mein
• Veg Manchow Soup

Video Recipe

Vegetable Yakisoba Recipe with Step by Step Pictures

In a large pot bring 3-4 cups of water to boil. Add salt as needed and when the water is boiling, drop soba noodles.

Cook for 6 mins until the noodles are soft (or follow the package instructions).

Drain off the noodles and add them immediately to cold water to stop the cooking process. Drain off the water and spread the noodles on a large plate.

Prepare the Yakisoba sauce by adding 2 tablespoon vegan oyster sauce, 2 tablespoon tomato ketchup, 2 teaspoon dark soy sauce, 2 teaspoon sugar and ½ teaspoon garlic powder – mix well together and set it aside.

In a wok heat 1.5 tablespoon oil. Add 6-8 garlic cloves finely chopped along with the green parts of the spring onions.

Now add finely sliced onions and carrots. Cook them on medium heat for 3-4 mins.

Next add 6-8 button mushrooms sliced. Fry for 3-4 mins.

Finally add finely sliced cabbage and broccoli florets. Fry for another 3-4 mins.

Now push all the vegetables to a side and add the prepared yakisoba sauce.

Mix it well and the sauce should turn a bit runny. Add salt as needed.

Add the cooked soba noodles.

Gently toss the noodles until the sauce is well coated.

Garnish with chopped spring onions on top and remove from heat.

Serve hot immediately.

Recipe Notes

• Check out Homemade Tomato Ketchup Recipe
• Be cautious about adding extra salt as all sauces are loaded with salt.
• Any choice of vegetables can be used depending on availability.
• Each vegetable takes different time to cook, so add them in the order mentioned in the recipe. Vegetables should retain their crunch, so don’t overcook them.

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📖 Recipe

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