Vegetable Yakisoba

Vegetable Yakisoba is a Japanese stir-fried noodle dish featuring shiitake mushrooms, tofu, cabbage, and onion and it’s bursting with a sweet and tangy flavor. This quick and easy noodle wonder is perfect for a weeknight meal. You don’t have to be vegetarian or vegan to enjoy this savory veggie yakisoba!

Ingredients:

• ½ onion (6 oz, 170 g for 3 servings)
• ¼ green bell pepper (3 oz, 85 g for 3 servings)
• 6 oz green cabbage
• 2 oz carrot
• 3 green onions/scallions
• 6 shiitake mushrooms (3 oz, 85 g for 3 servings)
• ½ deep-fried firm tofu cutlet (atsuage) (3.3 oz, 72 g for 3 servings)
• 4 oz bean sprouts
• 1-2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
• 3 packets yakisoba noodles (one package of pre-steamed noodles contains 3 servings, 16-17 oz or 454-480 g)
• 6 Tbsp Yakisoba Sauce (homemade or store bought) (recipe below)

For the Toppings (Optional)

• aonori (dried green laver seaweed)
• pickled red ginger (beni shoga or kizami beni shoga)

For the Yakisoba Sauce (Makes ¾ cup, 180 ml)

• 7 Tbsp Worcestershire sauce (I used Lea & Perrins Worcestershire Sauce; use this vegan Worcestershire sauce for vegan)
• 2 Tbsp oyster sauce (if you're allergic to shellfish or vegetarian, use Lee Kum Kee Vegetarian Stir-Fry Sauce)
• 2 Tbsp ketchup
• 1½ Tbsp soy sauce
• 1½ Tbsp sugar