Vegetable yakisoba

Name: Vegetable yakisoba
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 180 g Dry wheat noodles; 180 g White cabbage; 80 g Carrot; 80 g Onion; 100 g Mung bean sprouts; 15 g Rapeseed oil; 20 g Soy sauce; 20 g Worcestershire sauce; 20 g Tomato ketchup; 5 g Sugar

Wheat noodles tossed with cabbage, carrot and tangy sauce.

Estimated total time: 25 minutes2 portionsAbout 480 kcal per portion

Yakisoba — real photograph — Photo: Quercus acuta · CC BY-SA 4.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 2 portions

180 g Dry wheat noodles
180 g White cabbage
80 g Carrot
80 g Onion
100 g Mung bean sprouts
15 g Rapeseed oil
20 g Soy sauce
20 g Worcestershire sauce
20 g Tomato ketchup
5 g Sugar

Method

Cook the noodles according to the packet, then drain thoroughly. Shred cabbage, slice onion and cut carrot into thin matchsticks.
Combine soy sauce, Worcestershire sauce, ketchup and sugar in a cup.
Heat oil in a wok. Stir-fry onion and carrot for 3 minutes, add cabbage for 3 minutes, then bean sprouts for 2 minutes.
Add the noodles and sauce. Toss over high heat for 2 minutes until hot and coated.

Worcestershire sauce contains anchovies in this version; use a verified vegan alternative if needed and update the allergen flags.

焼きそば

Allergens and ingredient checks

Listed allergens: fish, gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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