This post may contain affiliate links
Brunch, dinner, or even a snack, Yakisoba is a typical Japanese stir-fried noodle or buckwheat dish. In literal meaning, Yaki means Fried, and Soba means Buckwheat noodles, meaning fried buckwheat noodles. The noodles are mainly fried with cabbage, bean sprouts, and pork ingredients.
But in the past few years, vegan Yakisoba recipe has gained a lot of popularity not only in Japan but also in many countries. It’s because of the taste that this dish holds, and its simplicity further encourages people to make more of it and let the people have an unforgettable taste of Japan.
Incredibly easy to make and so finger-licking tasty Vegan Yakisoba is. Anyone can make it with very simple ingredients. Let’s get right into it!
Why will you love this Vegan Yakisoba?
As you all know, authentic Yakisoba dish is not vegan. Even vegan Yakisobas tend to be rarely vegan because the ingredients used in the sauce are not 100% vegan. But in this recipe, you will find the most vegan ingredients that you can use in making the perfect Yakisoba dish.
Besides, cooking this dish cannot get as simple as this! Many people give up even before starting to cook, thinking of the time and labor it takes. But this recipe of Vegan Yakisoba will get you excited and ready to cook immediately! Just a few ingredients that you will mostly find in your kitchen pantry, and Yakisoba is served at your dining table in no time!
Types of equipment needed
- A large wok
- A metal spatula
- Bowls for the diced veggies
- A separate bowl to mix in the sauce
Ingredients used in making Vegan Yakisoba
- 2 servings of buckwheat noodles or Yakisoba noodles
- 200g of tofu
- 1 carrot
- ½ red bell pepper
- ½ green bell pepper
- 1 red onion
- 2 chili peppers
- ½ a cup of finely diced cabbage
Ingredients for Yakisoba Sauce,
- 3 tbsp of tomato puree or tomato paste
- 2 tbsp of any vegan Worcestershire sauce
- ½ tbsp of garlic powder
- ½ tbsp of onion powder
- ½ tbsp of ginger powder
- ¼ tbsp of black pepper
- 1 tbsp of rice wine vinegar
- Agave syrup or maple syrup
- The authentic garnishes for Yakisoba are pickled red ginger (Beni-Shoga) and dried seaweed (Aonori).
- You can also garnish with any greens of your choice like coriander, parsley and even sesame seeds.
Vegan Yakisoba Recipe
- Firstly, in a small bowl, mix all the sauce ingredients with an extra 2-3 tbsp of water. Mix it properly and keep it aside.
- Now, cook your buckwheat noodles for a couple of minutes. Do not overcook it. Once you see that it’s done, take the heat off and rinse the cooked noodles with cold water thoroughly. Keep it aside in a clean bowl.
- Slice the veggies julienne, dice the tofu into equal squares and keep them aside on separate bowls.
- Next, heat up the wok on high heat. Add oil to the wok and let it get scorching hot. Do not add in the veggies until the oil is boiling hot. Remember. The trick is to cook the veggies properly quickly and not just steam them.
- Add in the diced cabbage and onion and stir fry it for about 2 minutes on high heat.
- Next, you can add in the rest of the veggies along with the tofu and stir fry for another 3 minutes.
- After the veggies look done, push all the veggies to the side of the wok, pour the sauce mixture onto the hot wok and let it simmer for a good 20-30 minutes.
- Now, you can add the noodles into the veggie sauce. Stir the noodles together with the sauce properly.
- Serve it in a big bowl or two medium-sized bowls. Serve it hot! You can top it or garnish it with fresh coriander or parsley, or toasted sesame seeds.
Tips and tricks
- Always use a large-sized wok to make Yakisoba and to give the dish extra flavor. Besides, your veggies will not fit inside a small wok, and stirring will instead get messy and veggies wasted.
- If you don’t have authentic Yakisoba noodles, you can even use wheat noodles, ramen noodles, and soba noodles.
- You can use any vegetables of your choice for vegan Yakisoba.
- It’s an option, but deep frying the tofu beforehand just gives another level of taste to the dish.
- Make sure you wash the cooked noodles gently with cold water. That way, the noodles will not get soggy but chewy textured.
- Do not stir fry the vegetables on low heat.
- If you don’t have vegan Worcestershire sauce, even mushroom sauce works like magic. You can also just use regular dark soy sauce.
- Always serve it hot and immediately, or else the texture of the noodles changes once it gets cold.
To sum up
As more and more people are becoming vegan, it gets tricky for chefs to recreate authentic non-veg dishes into vegan dishes. Coming back to vegan Yakisoba, you do not need to think twice about this recipe. No complicated or time-consuming procedure is required to make this dish, as very simple and budget-friendly ingredients are used to make this masterpiece. Gosh. It’s that simple!
You can even serve up this dish at any family or friend gathering or any special occasion. This dish has that extra depth of flavor that every time you take a bite, it just fills your palate with a burst of flavors. Are you still not ready to give your taste buds a culinary experience?
Where there is less red meat usage and more greens, you know that the dish is gonna be as healthy as a horse! And with this vegan version of Yakisoba, you are getting both the benefits of healthy and yummy food in one plate. You know what to do next!