Yakisoba with Vegetables and Mushrooms

Nutrition · per serving

Steps

1. 1

   Whisk together the soy sauce, vegan Worcestershire sauce, tomato ketchup, sugar, chilli flakes and water until smooth. Prepare all the vegetables before you begin, as the stir-frying goes very quickly.

   3 tbsp Soy sauce1 tbsp Vegan Worcestershire sauce or vegan seasoning sauce2 tbsp Tomato ketchup1 tsp Sugar1/4 tsp, optional Chilli flakes3 tbsp Water
2. 2

   Cook the noodles according to the package instructions, draining them about 1 minute before the stated cooking time. Drain well and do not overcook them, so they remain firm in the pan.

   180 g, dry Wheat noodles or instant ramen without the seasoning packet
3. 3

   Heat a large wok or wide frying pan over high heat. Add the vegetable oil and stir-fry the mushrooms for 3–4 minutes, until browned and all their liquid has evaporated.

   200 g, sliced Button mushrooms or brown mushrooms2 tbsp Neutral vegetable oil
4. 4

   Add the cabbage and carrot matchsticks and stir-fry for 3 minutes. They should take on a little colour while retaining some bite.

   250 g, finely sliced Pointed cabbage or white cabbage1 large, approx. 120 g, cut into fine matchsticks Carrot
5. 5

   Stir in the garlic, ginger and half of the spring onions, and fry for 30 seconds, until fragrant.

   3, sliced into rings Spring onions2 cloves, finely chopped Garlic15 g, finely grated Ginger
6. 6

   Add the drained noodles to the pan, pour the sauce over them and toss everything together for 2–3 minutes. The noodles should be evenly coated and glossy, absorbing the sauce without catching.

   180 g, dry Wheat noodles or instant ramen without the seasoning packet3 tbsp Soy sauce1 tbsp Vegan Worcestershire sauce or vegan seasoning sauce2 tbsp Tomato ketchup1 tsp Sugar1/4 tsp, optional Chilli flakes3 tbsp Water
7. 7

   Fold in the sesame oil, season to taste and serve the yakisoba immediately, topped with the remaining spring onions and sesame seeds.

   3, sliced into rings Spring onions1 tsp, optional Sesame oil1 tbsp, optional Sesame seeds

Origin & History

Yakisoba are Japanese stir-fried noodles that became a popular street-food and festival dish during the 20th century. The sauce commonly used today combines Japanese savoury flavours with influences from Western Worcestershire sauces and ketchup.