Vegetable Yakisoba

Whenever I’m craving a noodle dish that can be made in one pan, I turn to yakisoba. Technically, yakisoba can be made with ramen or any thin wheat noodle, but in order to truly be a one-pan creation, you can buy pre-cooked yakisoba noodles from brands like Maruchan and Myojo. Much like fried rice, you can also use any spare veggies or protein you have in your kitchen. In this video and recipe, I’m using smoked tofu, shiitake mushrooms, red cabbage, carrots, and scallions, all cut into long thin pieces, but feel free to substitute with what you have on hand!

Yield: 4
Author: Diana Kuan
Vegetable Yakisoba

Vegetable Yakisoba

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
Looking for a one-pot wonder? The easy prep and delicious, savory-sweet sauce will make this a family favorite. For the best results, prep the vegetables in long, thin pieces, similar to the shape of noodles. That way, you can pick up everything in one swoop with your chopsticks.

Ingredients

  • 12 oz. yakisoba noodles (2 packets precooked, such as Myojo or Maruchan)
  • 6 to 8 fresh shiitake mushrooms
  • 2 to 3 cups shredded cabbage leaves (your choice of red, green, or Napa cabbage)
  • 1 cup shredded carrots
  • 4 scallions, shredded (see video)
  • 2 Tbsp. soy sauce (plus more to taste)
  • 2 Tbsp. hoisin sauce
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. ketchup
  • 2 teaspoons sugar
  • 3 tablespoons cooking oil, such as grapeseed or vegetable oil)
  • 2 to 3 tablespoons furikake

Instructions

  1. Prepare sauce: In a small bowl, stir together the soy sauce, hoisin sauce, Worcestershire sauce, ketchup, and sugar.
  2. Place the yakisoba in a colander, run the noodles under hot water, and separate them with your hands. Set the noodles aside.
  3. Heat the cooking oil in a wok or large pan over medium-high heat. Add the shiitake mushrooms and stir-fry until golden brown, 5 to 6 minutes. Add the carrots and cook for 2 minutes, until the carrots are slightly soften. Add the cabbage and cook for another one minute. Add the tofu and scallions. Add the noodles and the sauce and gently toss with tongs for 1 to 2 minutes so everything is well coated.
  4. Transfer to serving bowls, top with optional furikake, and serve.

Nutrition Facts

Calories

492.91

Fat (grams)

12.28 g

Sat. Fat (grams)

1.9 g

Carbs (grams)

81.91 g

Fiber (grams)

6.62 g

Net carbs

75.27 g

Sugar (grams)

12.39 g

Protein (grams)

15.2 g

Cholesterol (grams)

0.24 mg

Sodium (milligrams)

770.77 mg

Similar Recipes

Miso Ramen

Cold Sesame Noodles

Did you make this recipe?
Tag @dianakuan on instagram and hashtag itplateandpencil
RecipesDiana KuanComment