Vegetarian Yakisoba Sauce Recipes

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VEGETARIAN YAKISOBA SAUCE.



Vegetarian Yakisoba Sauce. image

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

2 cups soy sauce
1/4 cup rice vinegar
1 cup mirin
3 tablespoons sugar
1/4 cup vegetarian worcestershire sauce

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



Vegetarian Yakisoba image

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

8 ounces soba noodles
1/4 cup soy sauce
1 tablespoon Worcestershire sauce (note, regular worc. sauce contains fish) or 1 tablespoon vegetarian worcestershire sauce (note, regular worc. sauce contains fish)
2 teaspoons sambal oelek or 2 teaspoons other hot chili paste
1/2 tablespoon sugar
2 teaspoons sesame oil
1 1/2 tablespoons vegetable oil
1 small onion, peeled and sliced
2 garlic cloves, minced
2 carrots, peeled and julienned
1/2 head cabbage, cored and shredded
4 scallion tops, chopped
1 tablespoon toasted sesame seeds (optional)

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

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