This Vegable Yakisoba recipe is packed with vegetables it is a Japanese stir fry dish that is easily customizable to your preference.
Make this Vegetable Yakisoba using my Homemade Yakisoba Sauce recipe! The sauce is easily premade ahead of time and can be used for multiple recipes.
- Yakisoba Noodles- purchase these at an Asian market for the most authentic flavor.
- Bell pepper- use different colors of bell peppers for a beautiful dish.
- Green onions- topping this is optional but add a pop of color and flavor.
See the recipe card for quantities.
Cut and chop all your vegetables to the desired sizes.
Heat a large pan on medium-high heat and add in the vegetables. Sauté until vegetables or softened add about 2 tablespoon of yakisoba sauce.
Set vegetables aside and add Yakisoba noodles to the pan along with about ½ cup of water cover with a lid and cook until the water is absorbed, about 3-5 minutes.
Add vegetables back into the pan with the noodles and add 1 cup of sauce. Bring to a simmer on medium heat and cook until the sauce is slightly thickened and the sauce covers the noodles.
Top with chopped green onions and enjoy!
Hint: Simmer for longer if you prefer a thicker sauce.
This recipe is easily customizable. You can add as many or as few vegetables as you would like. I prefer to load up as many as possible. Other great vegetables to use would be mushrooms, zucchini, snap peas, green beans, broccoli, and so much more.
- Bell Peppers- use all different colors of pepper for a more vibrant dish.
- Yakisoba noodles- ramen noodles, soba noodles or udon noodles are all great options that would substitute yakisoba noodles well.
- Yakisoba sauce- Homemade yakisoba sauce is so much better in my options
You can also add meat or seafood to this dish. I have made this recipe with chicken or shrimp, although it would also work well with beef. Marinate the meat or shrimp in the Homemade yakisoba sauce while chopping the vegetables and sautéed separately from the vegetables and add back in at the end to not overcook.
A WOK works very well for sautéing the vegetables getting that nice and caramelized sear on your vegetables. If you don't own a wok no worries use a large sauté pan on medium-high heat making sure to stir often not to burn.
A wok that I use and works so well is my Hexclad Wok.
Store this recipe in an airtight container in the fridge for 2 to 3 days. This recipe reheats amazingly. Feel free to add an extra spoonful of the yakisoba sauce when reheating.
If using meat make sure not to overcook as when you will add the meat in at the end you will need to cook the meat a little longer to incorporate the flavors.
Ramen noodles are the most similar to yakisoba noodles and are easy to find in any grocery store. Although most stores now carry yakisoba noodles in either the refrigerated section or in the Asian isle.
You can serve yakisoba noodles alongside gyoza, or egg rolls.
Looking for other recipes like this? Try these:
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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VEGTABLE YAKISOBA RECIPE
- 1 WOK
- 17 oz yakisoba noodles
- ¼ cabbage head
- 2 carrots
- 1 bell pepper
- green onions opt. for topping
- 1 cup homemade yakisoba sauce
- Cut and chop all your vegetables to the desired sizes.
- Heat a large pan on medium-high heat and add in the vegetables. Sauté until vegetables or softened add about 2 tablespoon of yakisoba sauce.
- Set vegetables aside and add Yakisoba noodles to the pan along with about ½ cup of water cover with a lid and cook until the water is absorbed, about 3-5 minutes.
- Add vegetables back into the pan with the noodles and add 1 cup of sauce. Bring to a simmer on medium heat and cook until the sauce is slightly thickened and the sauce covers the noodles.
- Top with chopped green onions and enjoy!