Yakisoba (Vegan) やきそば
Ingredients
- 360-400 g dried rice noodles /other noodles of your choice
- 200 g tempeh / plant-based meat alternative such as chicken chunks
- 200 g brown mushrooms preferably shiitake or oyster mushrooms
- 1 small cabbage
- 1/2 red paprika
- 1 carrot
- 1 onion
- oil
- Some green parts of spring onions for garnishing
- sesame seeds, preferably toasted in a pan for garnishing
For Sauce
- 3 tbsp soy sauce
- 2 tbsp white miso
- 2 tbsp ketchup/sambal
- 1 tbsp vegan BBQ sauce
- 1 tsp maple/agave syrup
- 2 tsp sesame oil
- black pepper
Instructions
Prepare veggies, meat alternatives, and sauce
- Thinly slice the cabbage and large onion. Cut the carrots into thin strips and the paprika into small pieces. Slice the spring onions and set them aside. Tear the mushrooms into small pieces with your hands (to create a more natural texture than cutting with a knife).
- If you use tempeh, slice it into thin strips (around 0.5cm) and steam it with a little water in a microwave for 2-3 minutes to soften the flavor and absorb the sauce better.
- In a small bowl, mix all the sauce ingredients until smooth.
Cook Noodles in advance
- Cook noodles according to the package instructions but 1 minute less (E.g., if the package says 5 minutes, cook for 4 minutes) until slightly firm. Drain and rinse briefly with cold water.
Wok
- Heat 2 tbsp of cooking oil in a large frying pan over medium-high. Add the tempeh or plant-based meat and wok until the edges become slightly golden. Add mushrooms and cook until they become tender and lightly brown.
- Add the onion, cabbage, carrots, and paprika. Stir-fry for 5 minutes until softened while keeping some texture.
- Add the noodles, tempeh, and mushrooms back into the pan. Pour over the sauce and toss everything together thoroughly until the noodles are well coated.
- Serve and garnish with some spring onions and (toasted) sesame seeds. Enjoy!
Tried this recipe?Let us know how it was!