Yakisoba Noodles - Vegan Version

This classic Japanese noodle is stir-fried noodles in simple terms with a special signature sauce. Here I have shared my vegan version, traditional yakisoba uses pork. This vegan recipe uses tofu as meat substitute. This can be great weeknight dinner or weekend lunch.

The sauce - the sauce makes all the difference! This noodles is sweet, salty, and sour - all flavors in one - one addictive flavor. The sauce is made with worcestireshire souce, oyester and soy sauce along with sugar and ketchup. I have used vegan oyester sauce (which is mushroom based) and vegan Worcestireshire sauce. Along with the other ingredients, it gives the sweet, salty, sour taste in sauce, classic for the noodles.

When using tofu, make sure to press and remove the water completely out of tofu. This makes them hold shape.After all the water is removed, slice them into long strips or chunks and then pan fry them till a litle crisp for best texture in noodles. I love lots of veggies loaded on to my bowl, so added colorful veggies that I had in hand. Mushrooms are great addition too, add a little or swap for any veggies. I prefer to cook the veggies separate just crisp tender. So cooked them separately. If you are in a hurry, just dump everything and stirfry, just add cabbage finally as it cooks faster. When you have all the veggies ready or use store-bought pre-packed chopped veggies, it could save time in fixing dinner very quickly, in fact an amazing one!

This is a one-pan meal if using precooked yakisoba noodles. The veggies can be sauteed in the same pan, followed by stir-frying final noodles, making life easier. Less clean up, sounds great! If preferring to cook noodles, its another pot and stariner, not bad either. 

This stir-fried noodle is made using wheat noodles and not soba or buckwheat noodles though the name has soba. The noodles did taste great when I tried with soba noodles too. Some groceries have cooked and packaged yakisoba noodles ready to use. This saves a few minutes. Personally, I have the satisfaction when I cook the noodles as per my requirement. If you can't find any of these noodles, feel free to use spaghetti noodles as a substitute, and it works equally great!

We love to try many cuisines and Japanese is no exception. We love Dorayaki to the heart, it is so comforting. In fact, I love the red bean paste and make it often in home as it kind of have similarities with one of our traditional sweet. Japanese Steamed Buns and Kare Udon are often in the menu.

This classic noodle is the share for for the letter 'Y' for my Blogging Marathon - A-Z Noodles from Around the World theme. Here is a list and link for the recipes of noodles I shared in this series.

A - Angel Hair Pomodoro

B - Bibim Guksu

C - Chow Mein Noodles

D - Dan Dan Noodles - Vegan Sichuan Noodles

E - Egyptian Kushari

F - Fideua

G - Glass Noodle Stir-Fry - Korean Japchae

H - Haluski

I - Idiyappam

J - Jajangmyeon Vegan Version

K - Kongguksu

L - Laphing - Tibetan Yellow Laphing

M - Mee Goreng

N - Nan Gyi Thoke

O - Ohn No Khauk Swe

P - Pad Thai

Q - Qatari Balaleet

R - Rabokki

S - Si Chet Khao Swe

T - Tutmaji

U - Udon Noodles - Kare Udon 

V - Vietnamese Pho

W - Wonton Noodle Soup Vegan Version

X - Xiao Mian - Vegan Version

I am also linking this to Wonderful Wednesday, Happiness is Homemade, and Sundays on Silverado.

Ingredients

Serves 4 to 6

Wheat noodles - 7-oz. (uncooked, cooked one use 16-oz)

Bell pepper - 2 cup, sliced, mix of colors

Tofu - 7-oz, extra firm, pressed and water removed

Cabbage - 3 cups, sliced

Broccoli - 1.5 cups

Carrots - 3/4 cup, thin matchsticks

Green onions - 3 or 4, chopped to 1-in length

Oil - 3 - 4 tbsp

For the sauce

Vegan Worcestireshire sauce - 4 tbsp

Soy sauce - 2 tbsp

Vegan oyester sauce - 2 tbsp

Ketchup - 2 tbsp

Sugar - 2 tsp

Method

Heat a pan with half tablespoon oil and saute the bell peppers on high heat for 2 minutes. Set aside and saute the carrots for 2 minutes. Set it aside.

Add another half tablespoon oil and saute the broccoli for 2 minutes, set aside. To the same pan, add the cabbage and saute for 1-2 minutes. Set it aside.

In the meantime, slice the tofu. Add a tablespoon of oil to the pan and pan fry the tofu pieces till a little colored and crispy, flip and cook all sides. This may take about 5 minutes.

Set the prepared veggies aside.

In the meantime when tofu cooks, make the sauce by mixing all the ingredients listed under'For the Sauce'. 

Cook the noodles according to package directions if using dry noodles. If using precooked yakisoba noodles, stir-fry straightaway. Once tofu is done, add the noodles and fry for 2 minutes. Add the veggies, spring onions,  and continue stir-frying for 1-2 minutes. Add the sauce, combine everything tossing the veggies and noodles to coat the sauce evenly and stri-fry for 2-3 minutes.

Serve immediately.