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15-Minute Vegetable Yakisoba

ByJuri Austin Published on Updated on
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5 from 2 votes
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15 minutes
Servings 2 servings
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You can make this vegetable yakisoba in just 15 minutes! It’s my go-to on busy days for a quick lunch or an easy dinner, and I’m sure you’ll love how simple it is too!

Looking for easy Japanese noodle recipes? Try my Vegetable Yaki Udon, Shio Ramen, or Soba Noodle Salad!

Vegetable yakisoba in a large pan.

Why You Will Love This Recipe 

  • Simple ingredients, great flavor, and the perfect noodle texture!
  • A quick, one-pan meal made in 15 minutes.
  • A cozy, family-friendly dish that everyone enjoys.

Yakisoba

Yakisoba is a delicious and straightforward Japanese noodle dish seasoned with Worcestershire sauce, giving it a distinctive flavor. Often enjoyed as street food at festivals and events, yakisoba is equally beloved as a quick and easy home-cooked meal option.

Recipe Ingredients

You’ll need the following ingredients to make this Vegetable Yakisoba Recipe:

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Ingredients for yakisoba noodles.
  • Yakisoba noodles: These are ramen noodles that are pre-steamed and lightly coated with oil to keep them loose. You can find them in Asian markets or Japanese grocery stores, often in the freezer or refrigerated section. If you can’t find them, udon noodles, spaghetti, or Chinese-style noodles work as substitutes.
  • Vegetables: I used onion, moyashi (bean sprouts), and napa cabbage for this recipe. They cook quickly and pair well with the sauce. You can also check the “Vegetable Variations” section for more ideas!
  • Atsuage: This deep-fried tofu adds a nice, hearty texture and works as the protein in this dish. If you can’t find it, extra-firm tofu is a good substitute.
  • Chuno sauce: Chuno sauce is a Japanese-style Worcestershire sauce with a fruity sweetness and savory tang. If you don’t have it, regular Worcestershire sauce or vegetarian oyster sauce will also work.
  • Sake: A Japanese rice wine that adds depth and umami. If you don’t have it, you can substitute it with water.
  • Sesame Oil: Sesame oil provides a delightful aroma to the noodles. Olive oil or vegetable oil also works as an alternative.

For Vegans:

Certain yakisoba noodles might include eggs. Therefore, opt for egg-free noodles if you’re seeking a vegan yakisoba recipe.

How To Make Vegetable Yakisoba: STEP BY STEP 

Here’s a quick visual guide! Check the recipe card below for the video and full details!

How to make vegetable yakisoba.

Step 1

Cut ingredients into strips and prepare yakisoba sauce.

How to make vegetable yakisoba.

Step 2

Stir-fry the vegetables and toss them with the sauce. Stir-fry the atsuage as well.

How to make vegetable yakisoba.

Step 3

Add yakisoba noodles and loosen them. Add the rest of the sauce, and stir fry.

How to make vegetable yakisoba.

Step 4

Put the vegetables and atsuage back and combine well.

Vegetable yakisoba in a plate with chopsticks.

Serve on a plate and top with aonori or pickled red ginger as you like.

Recipe Tips

  • If the taste is too light, adjust by adding salt, pepper, or more sauce until you achieve the taste you prefer.
  • If the noodles are difficult to loosen during stir-frying, adding a small amount of water can help soften and separate them more easily.
  • Cutting the ingredients into thin strips helps them blend well with the noodles, making them easier to eat.

Vegetable Variations

You can make yakisoba with all kinds of vegetables. Here are some of my favorite variations:

  • Shiitake mushroom
  • Chinese Pea Pod
  • Bell pepper
  • Green onion
  • Spring onion
  • Snow pea
  • Cabbage
  • Bok choy
  • Carrot

What To Serve With

To complement this vegetable yakisoba, I recommend serving it with cabbage miso soup, pickled daikon, and eggplant teriyaki!

Vegetarian ebook cover image.

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Vegetable yakisoba in a plate with chopsticks.

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I hope you enjoy this Vegetable Yakisoba! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Quick and Easy Vegetable Yakisoba (Japanese Stir-fried Noodles)

5 from 2 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2 servings
Author: Juri Austin
You can make this vegetable yakisoba in just 15 minutes! It’s my go-to on busy days for a quick lunch or an easy dinner, and I’m sure you’ll love how simple it is too!
Print Recipe Pin Recipe Add to Shopping List
vegetable yakisoba in a large pan.

Equipment

  • Medium frying pan

Ingredients
  

  • ½ Onion
  • 3 leaves Napa Cabbage
  • 1 bag Moyashi, 7 oz/200g
  • 1 Atsuage, 6 oz/170g
  • 2 servings Yakisoba Noodles
  • 1 Tbsp Sesame Oil
  • a little Salt
  • Aonori, optional
  • Pickled Red Ginger, optional
Yakisoba Sauce
  • 2 Tbsp Soy sauce
  • 2 Tbsp Chuno sauce
  • 1 Tbsp Sake

Instructions
 

  1. Prepare Ingredients: Cut onion, napa cabbage, and atsuage into thin strips.
  2. Prepare Sauce: In a small bowl, mix together the soy sauce, chuno sauce, and sake.
  3. Stir-fry Vegetables: Heat a large pan over medium heat, add the sesame oil, then stir-fry the onion, napa cabbage, and moyashi until tender. Add 1 tablespoon of sauce, stir-fry for another minute, and set aside.
  4. Stir-fry Atsuage: Season the atsuage strips with a little salt, then add them to the same pan and cook until browned on all sides. Add 1 tablespoon of sauce, stir-fry for another minute, and set aside.
  5. Stir-fry Yakisoba Noodles: Place the yakisoba noodles in the pan and gently stir to loosen them as they heat. When they start to brown, add the remaining sauce and stir-fry until evenly coated and heated through.
  6. Combine: Return the stir-fried vegetables and atsuage to the pan. Toss everything together until well combined.
  7. Serve: Serve the yakisoba on a plate, topped with aonori and pickled red ginger.

Notes

  • Substitute: Find alternative options in ‘Recipe Ingredients’.
  • If the taste is too light, adjust by adding salt, pepper, or more sauce until you achieve the taste you prefer.
  • If the noodles are difficult to loosen during stir-frying, adding a small amount of water can help soften and separate them more easily.
  • Cutting the ingredients into thin strips helps them blend well with the noodles, making them easier to eat.
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Video

Nutrition

Serving: 1servingCalories: 397kcalCarbohydrates: 148.3gProtein: 24.2g

This nutritional information is estimated and provided for general reference only.

Course: Noodle
Cuisine: Japanese
Keyword: vegan, Vegetable yakisoba, Vegetarian

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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