Vegetable Yakisoba Recipe

Prepare noodles

If using fresh yakisoba noodles, separate them gently under running warm water to loosen. If using packaged fresh noodles, warm them in a microwave for 20–30 seconds covered or briefly blanch in boiling water for 30–45 seconds, drain and toss with 1 tsp vegetable oil to prevent sticking.

Make sauce

In a small bowl, combine 3 tbsp soy sauce, 1 tbsp oyster (or vegetarian) sauce, 1 tsp Worcestershire sauce, 1 tbsp mirin, 1 tsp sesame oil, 1 tsp sugar, and 2 tbsp water. Stir until sugar dissolves and set aside.

Prep vegetables

Core and thinly slice cabbage into ~1/2-inch ribbons to measure 2 cups. Peel and julienne the carrot to make 1 cup. Slice the onion thinly (1/2 cup). Seed and thin-slice the red bell pepper (1/2 cup). Clean and slice mushrooms into 1/4-inch slices (about 3 pieces). Trim and slice green onions on a bias into 1/4-inch pieces, keeping whites and greens separate. Mince 2 garlic cloves and mince about 1 tsp fresh ginger.

Stir-fry vegetables

Heat a large flat-bottomed skillet or wok over high heat until very hot. Add 1 tbsp vegetable oil and swirl. Add the onion whites, carrots and mushrooms; stir-fry 1–2 minutes until they begin to soften. Push them to the side, add the remaining 1 tbsp oil, then add garlic and ginger and stir 15–20 seconds until aromatic. Add cabbage and red bell pepper and stir-fry 1–2 minutes more until cabbage is wilted but still slightly crisp. Season lightly with a pinch of salt to help draw moisture.

Combine noodles and vegetables

Push vegetables to one side of the wok/pan, add the prepared noodles into the center and spread out. Pour the prepared sauce evenly over noodles and vegetables. Using tongs or two spatulas, toss and fold the noodles with the vegetables to evenly coat; continue stir-frying 2–3 minutes until noodles are heated through and sauce has reduced slightly and clings to the ingredients. If mixture seems dry, add up to 1–2 tbsp hot water and toss again. Taste and adjust seasoning (add a splash more soy or a pinch sugar if needed).

Finish

Add sliced green onion whites and most of the green tops; toss once. Turn off heat and drizzle 1/2 tsp toasted sesame oil over the noodles and toss to finish.

Transfer yakisoba to a serving platter or individual bowls. Sprinkle with aonori or toasted sesame seeds, garnish with pickled ginger on the side, and finish with a pinch of black pepper or shichimi togarashi to taste. Serve immediately.