Delightful Vegetarian Yakisoba: A Flavorful Stir-Fry Feast

Posted on

Yakisoba, literally translating to “fried noodles” in Japanese, is a popular stir-fried noodle dish loved for its simplicity and versatility. While traditionally made with meat, vegetarian yakisoba offers a plant-based alternative that’s just as flavorful and satisfying. This recipe is perfect for busy weeknights, requiring minimal prep time and readily available ingredients.


One-Pot Veggie Yakisoba Recipe - Momsdish
One-Pot Veggie Yakisoba Recipe – Momsdish

1 tablespoon neutral oil (vegetable, canola, peanut)

  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 cup shredded carrots
  • 8 ounces firm tofu, drained and cubed
  • 1 (10-ounce) package yakisoba noodles (fresh or dried)
  • ½ cup vegetarian oyster sauce
  • ¼ cup soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon sriracha (or to taste)
  • 1 teaspoon sesame oil
  • ¼ cup chopped fresh cilantro, for garnish
  • Lime wedges, for garnish (optional)

  • Optional additions:

    ½ cup sliced mushrooms

  • ½ cup bean sprouts
  • ¼ cup chopped scallions

  • Instructions:

    1. Prep the vegetables: Wash and chop all vegetables as listed in the ingredients. Drain and cube the tofu. If using dried yakisoba noodles, cook them according to package instructions and set aside. Fresh yakisoba noodles typically require just a quick parboil for a few minutes.

    2. Heat the oil: In a large wok or skillet, heat the neutral oil over medium-high heat. Once hot, add the onion and cook until softened and translucent, about 3-4 minutes.

    3. Add the aromatics: Stir in the minced garlic and cook for an additional minute until fragrant. Be careful not to burn the garlic.

    4. Incorporate the vegetables: Add the bell pepper, broccoli, and carrots to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.

    5. Brown the tofu: Push the vegetables to one side of the pan and add the cubed tofu. Saute the tofu for 3-4 minutes per side, or until golden brown.

    6. Combine and sauce: Combine all the cooked vegetables and tofu in the pan. Add the cooked yakisoba noodles (if using dried), vegetarian oyster sauce, soy sauce, brown sugar, sriracha, and sesame oil. Toss well to coat the noodles and vegetables evenly in the sauce.

    7. Cook until heated through: Continue to cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and everything is heated through.

    8. Garnish and serve: Remove the pan from heat and sprinkle with chopped fresh cilantro. Serve hot with lime wedges on the side for an extra squeeze of citrusy flavor.

    Nutrition Facts (per serving):

    This recipe yields approximately 4 servings. Please note that these are approximate values and may vary depending on the specific ingredients you use.

    Calories: 400

  • Fat: 15g
  • Saturated Fat: 3g
  • Carbohydrates: 50g
  • Sugar: 10g
  • Protein: 20g
  • Sodium: 800mg (depending on the sodium content of your soy sauce)

  • Conclusion:

    Vegetarian yakisoba is a quick, flavorful, and satisfying meal that’s perfect for busy weeknights. It’s easily customizable with your favorite vegetables and protein alternatives. The combination of textures and flavors makes this dish a crowd-pleaser. So next time you’re looking for a delicious and easy plant-based option, give this vegetarian yakisoba recipe a try!

    Frequently Asked Questions (FAQs):

    1. Can I substitute the tofu for another protein source?

    Absolutely! You can easily swap the tofu for tempeh, seitan, or even your favorite plant-based ground “meat.” Adjust the cooking time based on the chosen protein alternative.

    2. What kind of noodles can I use?

    While yakisoba noodles are ideal for this dish, you can also use other Asian-style noodles like chow mein, pad thai noodles, or even whole wheat spaghetti in a pinch.

    3. How can I make this dish gluten-free?

    Simply use gluten-free noodles like brown rice noodles or chickpea noodles.

    4. Can I make this dish ahead of time?