Vegetable Yakisoba

5 from 13 votes

Try this delicious, colorful, veggie-packed Vegetable Yakisoba, a simple Japanese noodle stir-fry with lots of flavor and texture!

Prep Time15

Cook Time10

Total Time25

Course: Noodles

Cuisine: Japanese

Servings:

Calories: 615kcal

Author: Sarah

Ingredients

2 tablespoons mirin (such as Mizkan Mirin Sweet Cooking Seasoning)
2 tablespoons ponzu sauce (such as Mizkan Ponzu Citrus-Seasoned Soy Sauce)
1 tablespoon oyster sauce (or vegetarian oyster sauce)
2 teaspoons Worcestershire sauce (vegan Worcestershire if making vegetarian)
2 tablespoons oil
8 fresh shiitake mushrooms (thinly sliced)
1 small onion (peeled and thinly sliced)
1 medium carrot (julienned)
1 cup green cabbage (julienned)
1/2 red bell pepper (julienned)
1 pound fresh yakisoba noodles
3 scallions (julienned)
toasted sesame seeds (optional garnish)

US Customary - Metric

Instructions

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

Vegetable Yakisoba by The Woks of Life. 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