Vegetarian Yakisoba Recipes
VEGETABLE YAKISOBA
Try this delicious, colorful, veggie-packed Vegetable Yakisoba, a simple Japanese noodle stir-fry with lots of flavor and texture!
Provided by Sarah
Categories Noodles
Time 25m
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the mirin, Ponzu sauce, oyster sauce, and Worcestershire sauce until thoroughly combined.
- Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, cabbage, and bell pepper.
- Stir-fry for another 2 minutes, and then add the noodles. Pour the sauce mixture over the noodles. The liquid will help break them up.
- Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Add the scallions and stir-fry for 1 more minute. Serve, garnished with black sesame seeds if desired.
Nutrition Facts : Calories 615 kcal, Carbohydrate 85 g, Protein 14 g, Fat 25 g, SaturatedFat 9 g, Sodium 657 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
VEGETARIAN YAKISOBA SAUCE.
I really love Yakisoba but the commercial sauces often contain shrimp and or oyster extracts which contradict with the vegetarian diet. This version uses no animal products and is similar to the original. Make sure you use vegetarian worcestershire sauce, which is easily available in supermarkets.
Provided by PinkCherryBlossom
Categories Sauces
Time 5m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Combine all items and whisk well.
- Sauce can be stored in a tightly closed container in the fridge for upto 3 months.
Nutrition Facts : Calories 607.9, Fat 0.6, SaturatedFat 0.1, Sodium 33627.7, Carbohydrate 84.5, Fiber 4.6, Sugar 51.1, Protein 61.7
VEGETARIAN YAKISOBA
A yummy vegetarian version of this traditional Japanese dish (from elliemay.com). *The toasted sesame seeds are optional but very yummy.
Provided by esmerelda smoot
Categories Japanese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a medium pot of water to a boil.
- Cook the soba noodles in the boiling water for about 2 minutes or until they are al dente.(cooking any longer will cause the noodles to clump together.).
- Drain the noodles, rinse lightly with cold water and drain again. (This is important so the noodles won't stick.).
- Combine the soy sauce, Worcestershire sauce, chili paste, sugar, and sesame oil in a small bowl and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- When hot, add the onions, garlic, carrots, and cabbage. Cook for 3 to 5 minutes, stirring frequently, until the vegetables begin to soften and brown slightly.
- Add the soba noodles and the soy sauce mixture and cook just long enough to reheat the noodles and thoroughly coat them in the sauce.
- Serve garnished with the chopped scallions and toasted sesame seeds.
Nutrition Facts : Calories 325.6, Fat 8, SaturatedFat 1.1, Sodium 1540.8, Carbohydrate 57.5, Fiber 3.9, Sugar 8.5, Protein 12.3
VEGETABLE YAKISOBA
Yakisoba is a Japanese dish of fried noodles and can be made with a variety of meats, just vegetables or vegetables and Tofu. The dish is fried in a wok and then tossed with a savoury and sweet sauce.
Provided by Leah Smith
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- In a bowl combine all the ingredients for the sauce and mix well.
- Heat the vegetable oil in a wok, add the vegetables and stir fry on medium to high heat until they become tender.
- Add the noodles to the wok and fry for a minute or two.
- Lastly, add the sauce and stir for another two minutes. Remove from the heat and serve.
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VEGETARIAN YAKISOBA NOODLES | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Reviews 5Servings 4Cuisine AsianCategory Main
- Make the sauce by combining soy sauce, vegetable broth, brown sugar, cornstarch, ginger, garlic, sesame oil, rice vinegar, and sriracha together in a bowl; whisk until well combined then set aside until needed.
- Cook the yakisoba noodles in salted boiling water, per instructions. Drain, reserving a bit of cooking liquid.
- Sauté the veggies by heating the vegetable oil in a large cast iron skillet or wok over medium-high heat until very HOT.
ONE-POT VEGGIE YAKISOBA RECIPE - MOMSDISH
From momsdish.com
4.8/5 Total Time 40 minsCategory Main CourseCalories 243 per serving
- Preheat skillet on high heat with a little bit of oil. Individually cook all vegetables and set them aside.
- Add all vegetables back into the same skillet. Separate noodles according to package instructions. Add noodles to the skillet.
VEGAN YAKISOBA (JAPANESE STIR-FRY NOODLES)- OKONOMI KITCHEN
From okonomikitchen.com
5/5 (4)Total Time 20 minsCuisine JapaneseCalories 555 per serving
- In a wok or large pan, fry the sliced onions, the white parts of the scallions, carrots and soy curls until onions becomes tender 1-2 minutes. Add the cabbage, bean sprouts and shiitake mushrooms and fry for another 1 minute. Add in the sliced green onions and noodles, and stir fry for another 1 minute. Add in the yakisoba sauce and mix until everything is well coated. Transfer yakisoba to serving places and top with aonori and serve with shoga.
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VEGETABLE YAKISOBA - OR WHATEVER YOU DO
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5/5 (1)Category Blackstone Griddle RecipesServings 8Total Time 25 mins
- Preheat your griddle to medium-high heat, place 1 tablespoon of oil on the griddle, add a dash of sesame oil, and quickly stir-fry the vegetables until they are crisp-tender (about 3-4 minutes). Remove from the griddle, cover, and set aside.
- Preheat the other tablespoon of oil on the griddle and add in the noodles, the vegetables, and the shrimp. Stir fry for one minute and then add on the sauce.
- Stir until thickened, keeping as much of it with the noodles (and not running into the grease bucket) and serve immediately.
VEGAN YAKISOBA - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (7)Category Large PlatesCuisine JapaneseCalories 465 per serving
- In a small bowl, combine all the sauce ingredients plus 3 tbsp of water. If skipping mushroom soy sauce, add 2½ tbsp of shittake infused water instead of water and an extra 2 tsp of soy sauce (or tamari). Set aside.
- Cook your noodles just a couple of minutes less than you would normally. Refresh under a cold tap and set aside.
VEGETABLE YAKISOBA | VEGAN YAKISOBA RECIPE - COOKING FROM ...
From cookingfromheart.com
Cuisine JapaneseCategory Main CourseServings 2Total Time 45 mins
- 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.
- 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 tbsp vegan oyster sauce, 2 tbsp tomato ketchup, 2 tsp dark soy sauce, 2 tsp sugar and 1/2 tsp garlic powder – mix well together and set it aside.
VEGAN YAKISOBA: STIR-FRIED SOBA NOODLES WITH TOFU
From tofubud.com
5/5 (1)Total Time 25 minsServings 2
- While your tofu presses, make your homemade yakisoba sauce. Combine mushroom sauce, ketchup, Worcester, coconut sugar, and soy sauce in a small mixing bowl. Whisk together until thoroughly combined.
- Take your tofu block out of the press, and cut the block in half. Save ½ of the block for another recipe, and cut the other half into 1-inch cubes.
- Heat a large wok over medium-high heat. Fry the chopped onions, the white parts of the green onions, sliced carrots, and tofu until the onions become tender, approximately 1-2 mins.
VEGAN GARLIC SRIRACHA TOFU YAKISOBA - RABBIT AND WOLVES
From rabbitandwolves.com
5/5 (6)Category Main CourseServings 4Total Time 45 mins
- Start by pressing your tofu. Drain and cut the tofu into cubes. Place them on a paper towel, cover with more paper towels and place something heavy on top. Press the tofu while you prep the veggies and sauce.
- Then in a small mixing bowl, combine the soy sauce, rice wine vinegar, liquid smoke, sriracha (using 1 tbsp. if you want it less spicy and 2 if you want it pretty spicy), and sugar of choice. Whisk to combine and set that aside as well.
- Now, once the tofu has been pressed for at least 15 minutes or so, the longer the better, heat the sesame oil in a wok or non stick pan on medium high.
VEGAN YAKISOBA (JAPANESE STIR-FRY NOODLES) - FLOURED FRAME
From flouredframe.com
Cuisine JapaneseCategory EntreeServings 3-4Total Time 25 mins
- In a small bowl, combine the sauce ingredients, vegan Worcestershire sauce, vegan oyster sauce, ketchup, soy sauce, and sugar. Set aside.
- Clean and cut all the veggies. Thinly slice the onions, carrots, and shiitake mushrooms. Cut the cabbage into bite-size pieces and cut the green onions into 1-inch pieces. Set aside.
- Break up the noodles from the package, and set aside. (If your package says to cook boil it first, do that as well, mine did not)
- Heat 3 tablespoons of oil in a large pan or wok on medium-high heat. First, saute the onions and carrots. Cook for 1-2 minutes until the onions are soft.
VEGAN YAKISOBA - SIMPLE VEGAN BLOG
From simpleveganblog.com
Reviews 4Category Main DishCuisine VeganTotal Time 30 mins
- Sauté the tofu in a skillet until golden brown. We didn’t add oil or any liquid, but it’s up to you. Set aside.
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