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Vegetarian Yakisoba Noodles

Vegetarian Yakisoba Noodles

These delicious, colorful, and veggie-filled yakisoba noodles took less than 30 minutes to make and tasted fantastic. After a candy-filled Easter weekend, I decided to make my son and me a healthy Asian noodle lunch loaded with lots of fresh vegetables. I went searching in the fridge to see what I had on hand and found some bok choy, bell pepper, broccoli, shiitake mushrooms, carrot, snow peas, and onion. I made the sauce, cooked the noodles, then did a quick sauté of the veggies before throwing them all together and serving. These vegetarian yakisoba noodles were so easy, flavorful, and tasty–my son and I loved them and I’m looking forward to eating the leftovers tomorrow (if I can beat my son to them).

Vegetarian Yakisoba Noodles

How to Make Vegetarian Yakisoba Noodles

Prep and cut the veggies and have them ready to go.

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.

Add the bok choy, bell pepper, broccoli, shiitake mushrooms, carrot, snow peas, and onion to the skillet and cook, stirring often, for 3 minutes, or until the veggies are almost tender.

Add the well-whisked sauce along with the drained noodles and toss to coat evenly. Cook, stirring constantly, for about 1 minute. Add a bit of the pasta cooking liquid if needed. Serve immediately with sesame seeds, green onions, and sriracha on the side. Enjoy.

Vegetarian Yakisoba Noodles

 

Vegetarian Yakisoba Noodles

Vegetarian Yakisoba Noodles

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main
Cuisine: Asian
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

Ingredients

Sauce:

  • ¼ cup soy sauce
  • ¼ cup vegetable broth **You can also use chicken broth
  • 1 tbsp brown sugar
  • tsp cornstarch
  • 2 tsp ginger paste
  • 2 cloves of garlic, minced
  • 2 tsp toasted sesame oil
  • 1 tsp unseasoned rice vinegar
  • Sriracha, to taste

Other Ingredients:

  • 8 oz yakisoba noodles, cooked per instructions in salted water
  • tbsp vegetable oil
  • 2 small bok choy, ends trimmed and sliced in half lengthwise
  • ¼ bell pepper, sliced
  • ½ cup broccoli florets
  • 7 shiitake mushrooms, stems removed & sliced
  • 2 small carrots, peeled & thinly cut on a diagonal
  • A handful of snow peas, trimmed
  • ¼ yellow onion, sliced
  • Toasted sesame seeds, for serving, if desired
  • Green onions, sliced, for serving, if desired

Instructions

  • Prep and cut the veggies and have them ready to go. 
  • 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.
  • Add the bok choy, bell pepper, broccoli, shiitake mushrooms, carrot, snow peas, and onion to the skillet and cook, stirring often, for 3 minutes, or until the veggies are almost tender.
  • Add the well-whisked sauce along with the drained noodles and toss to coat evenly. Cook, stirring constantly, for about 1 minute. Add a bit of the pasta cooking liquid if needed.
  • Serve immediately with sesame seeds, green onions, and sriracha on the side. Enjoy.
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5 Comments

  1. This sounds delicious and will be on the menus one day this week. Thanks. Keep safe Diane

  2. Colorful and healthy makes for a good choice after candy. Looks very good.