Vegetable Yakisoba | One-Pot Vegan Yakisoba Recipe

Ingredients

• 2 tbsp Vegan Oyster Sauce
• 2 tbsp Tomato Ketchup (recipe in notes)
• 2 tsp Dark Soy Sauce
• 2 tsp Sugar
• 1/2 tsp Garlic Powder
• 150 grams Soba Noodles (Buck Wheat Noodles)
• 2 cups Mixed Vegetables Finely Sliced (Chinese Cabbage/Cabbage, Onions, Mushrooms, Carrots, Broccoli)
• 2-3 Spring Onion Stalks
• 6-8 Garlic Cloves Finely Chopped
• 1.5 tbsp Oil
• Salt as needed
• Water as needed

Instructions

1. 1

   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.

2. 2

   Cook for 6 mins until the noodles are soft (or follow the package instructions).

3. 3

   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.

4. 4

   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.

5. 5

   In a wok heat 1.5 tbsp oil. Add 6-8 garlic cloves finely chopped along with the green parts of the spring onions.

6. 6

   Now add finely sliced onions and carrots. Cook them on medium heat for 3-4 mins.

7. 7

   Next add 6-8 button mushrooms sliced. Fry for 3-4 mins.

8. 8

   Finally add finely sliced cabbage and broccoli florets. Fry for another 3-4 mins.

9. 9

   Now push all the vegetables to a side and add the prepared yakisoba sauce.

10. 10

    Mix it well and the sauce should turn a bit runny. Add salt as needed.

11. 11

    Add the cooked soba noodles.

12. 12

    Gently toss the noodles until the sauce is well coated.

13. 13

    Garnish with chopped spring onions on top and remove from heat.

14. 14

    Serve hot immediately.