Japanese Vegetable Yakisoba

Stir-fried noodles with cabbage, carrots, peppers and mushrooms in a sweet and savoury vegetarian sauce.

TIME BREAKDOWN
Prep: 20 min
Cook: 15 min
Total: 35 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 300g dried medium egg noodles
  • 2 tbsp sunflower oil
  • 1 onion, thinly sliced
  • 1 carrot, cut into thin matchsticks
  • 1 red pepper, thinly sliced
  • 150g chestnut mushrooms, sliced
  • 250g white cabbage, shredded
  • 100g bean sprouts
  • 3 spring onions, sliced
  • Pickled sushi ginger, to serve
  • For the sauce: 3 tbsp light soy sauce
  • For the sauce: 2 tbsp tomato ketchup
  • For the sauce: 1 tbsp mirin
  • For the sauce: 1 tbsp caster sugar
  • For the sauce: 1 tsp rice vinegar

Method

  1. Cook the noodles in boiling water for 1 minute less than the packet instructions, drain, rinse under cold water and toss with 1 tsp of the oil.

  2. Mix the sauce ingredients in a small bowl.

  3. Heat 1 tbsp of the oil in a large wok over a high heat. Stir-fry the onion, carrot, pepper and mushrooms for 4 minutes. Add the cabbage and stir-fry for 3 minutes.

  4. Add the noodles, bean sprouts and sauce and toss for 2 to 3 minutes until hot and coated. Top with the spring onions and pickled ginger.