*This post may contain affiliate links. Read more »
This vegan yakisoba recipe started off so basic and boring, I nearly cried myself to sleep. But after dozens of revisions, I have turned it into something quite craveable that I am truly pumped to share with ya. It’s got some seriously explosive flavors, textures, and even my non-veg friends are freaking out about it.
With just a handful of ingredients, you can whip these perfectly slurpy noodles up in under 30 minutes, and adorn them with different veggies and proteins, according to what you have on hand.
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Yakisoba, which translates to "fried noodles" in Japanese (the same way mie goreng means just that in Indonesia), is a heck of a legendary Japanese street food staple. It uses similar noodles to what Hakka noodles are made with in India, and what curry laksa is made with in Malaysia.
This particular recipe’s magic lies in its way-more-robust-than-normal stir-fry sauce and a special optional (I guess) ingredient I love: umeboshi plum.
Unlike a lot of recipes where I opt for umeboshi vinegar or paste, I found that adding some mashed-up bits of these pinkish, shiso-flavored pickled plums to the stir-fry early on imparts some extremely next-level pockets of exciting flavor throughout the noodles, which is why my family loves ‘em so very dearly.
Ready to transform your home into a temple of perfies noodles? Let’s get cooking this bad boyo right up!
Jump to:
🥰 Why you’ll adore this vegan yakisoba recipe
⏱️ Quick & Easy to Make: Ready in under 30 minutes and requiring just one pan (if you reuse the one you boil the noodles in for the stir-frying), this recipe is a banger for anyone who likes the sound of making dinner without having to spend the rest of the night cleaning.
🍄 Savory Depth from Mushroom Power: The mushroom powder in the sauce amps up umami in a big, some might say life-changing way, mimicking the depth found in traditional yakisoba, which gets its umami from pork belly, bonito flakes, or other animal-based ingredients that my plant-based recipe steers the heck clear of.
✊ Vegan AF: Like all of my vegan Japanese recipes, this yakisoba is made without harming animals. Since when were noodles supposed to kill chickens? NEVER.
🛒 Made with Easy-to-Find Ingredients: Every component of this recipe, from tamari to yakisoba noodles, can be found at most Asian grocery stores. I have also included links so you can order anything you need online (except the veggies, but don’t be crazy, ok?). I've planned this recipe without hard-to-find stuff like vegan Worcestershire sauce that a lot of vegan yakisoba recipes rely on.
✅ Tested and Approved Worldwide: All of the vegan recipes I share are reliable, fuss-free, and totally replicable wherever you are! This is because they have been tested by HUNDREDS of recipe testers of varying skill levels from all around the world before I ever share them publicly.
🍜 Ingredients for tofu yakisoba
The Noodles:
Yakisoba noodles or fresh ramen noodles are the traditional kinda purpose-built thing to use here. You can also 100% make these with 3 bundles of either soba (Japanese buckwheat noodles) or their close cousin somen noodles (which make insanely lovely somen salad, btw).
Want to make yakisoba gluten-free? Skip the thin rice noodles you would use to make bihun goreng, or the glass noodles you would use for pad woon sen. Both of those are not going to have a close enough texture. Instead, use a rice spaghetti. I know—just close your ears, yakisoba purists. The Tinkyada gluten-free spaghetti works great in this recipe. I know because my wife is GF, and that’s how I make this for her.
Mirin:
This sweet rice wine collides with the saltiness of the tamari, adding a lot of balance to the sauce. If you can’t get mirin, replace it with equal parts rice vinegar and agave nectar.
Mushroom Powder:
This stuff is the BOMB. Ever since I started using it in my vegan ham and vegan brown gravy, they have both tasted so much meatier. If you don’t have any, it’s super easy to make by grinding dried porcini and shiitake mushrooms in a blender or spice grinder. Believe me, you are going to love how “mush” more flavorful this yakisoba is because of your labor of love.
Sriracha:
I don’t need to tell you what this stuff is. But what I DO need to tell you is you can make it yourself, even better than that rooster-man, by following my sriracha recipe! Otherwise, sambal oelek can be used, or if you want to give a slightly more Szechuan flavor to the noodles, you can mess with some chili garlic sauce.
Fried Tofu:
This recipe calls for already-fried tofu. All Asian grocery stores I shop at have a few to choose from. Otherwise, just cut a block of firm tofu in half, and deep fry (or air-fry) it for 5–6 minutes at 350°F (175°C). Once cool, you can slice it for use in the recipe.
You can also rock this recipe out with pieces of hand-torn vegan yakitori, or vegan chicken in place of, or in addition to, the tofu.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Vegan Fujinomiya Yakisoba:
Normally made with tons of well-cooked meat crumbs and bonito flakes, how the heck are we gonna veganize this? Actually, my tofu-based vegan chorizo crumbles work super well as a replacement! Just cook them separately first until slightly crispy in spots, and stir about a cup into the finished yakisoba. Garnish it with shichimi togarashi.
Vegan Shiso Yakisoba:
When finished cooking, stir in a small handful of thinly sliced shiso leaves, a splash of rice wine vinegar, and top the yakisoba with furikake.
📖 How to make vegan yakisoba
Nail this Japanese stir-fried noodle dish on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Send Noods:
Cook the yakisoba or ramen noodles in boiling water until al dente. Drain, rinse with cold water to stop the cooking process, and set them aside.
✅ For chewy noodles, make sure to just cook them al dente at this point, remembering that they will cook further in the stir-fry later on.
Step Two
Flying Sauce Ingredients:
Meanwhile, in a small bowl, whisk together tamari, mirin, vegetarian oyster sauce, mushroom powder, minced garlic, aonori, sriracha (if using), and cornstarch until smooth.
Step Three
You’re Plum-believable:
Heat sesame oil over medium-high heat in a skillet or large wok. After 90 seconds, when the oil is hot, add the shallots, umeboshi plum (if using), and sliced red bell peppers. Sauté for 4–5 minutes until softened and fragrant.
✅ If you can't get shallots, you can also make this with minced red or yellow onion instead.
Step Four
The Shrooms Kick in:
Add the shiitake mushrooms, carrots, broccoli, and cabbage to the skillet. Stir-fry for 4–5 minutes until the vegetables are tender but still have some life left in them.
Step Five
To-foolproof:
Add the fried tofu cubes and scallions, stirring and sautéing for 2–3 minutes until the scallions are aromatic and the tofu is warmed through.
Step Six
It’s Me, Adam Yaki-Sobel:
Stir in the cooked noodles and pour in the prepared sauce. Toss everything together to coat evenly and cook for 3–4 minutes over medium-high heat until the sauce caramelizes slightly on the noodles and everything is heated through.
Step Seven
Pretty It All Up:
Transfer to plates or bowls and garnish with sliced green onions, toasted sesame seeds, nori strips, and pickled ginger.
💡Serving Ideas
For a little more protein, top these noodles with tofu karaage, or golden slices of vegan tofu katsu.
Some lovely salads you could serve with your yakisoba are wakame salad, a regular green salad drizzled with goma dressing, and either sunomono or oi muchim—cucumber salads from Japan and Korea, respectively.
You can also rock out some veggie yakisoba with miso-glazed eggplant (nasu dengaku) on the side, drizzled with vegan kewpie mayo.
👉Top tips
- Get Your Noodles Right:
If possible, use fresh or frozen noodles for the best texture. While dried soba noodles or ramen noodles can be used, they just will not have the same nice chewy texture and might not absorb the stir-fry sauce as well. Make sure not to overcook the noodles because, remember, you are going to continue cooking them a little in the sauce afterward. - Master the Heat Levels:
For stir-fried dishes, such as yakisoba or similar preparations, work with high heat and cook in a couple of small batches if you are multiplying the recipe. Having direct contact with the surface of the pan will allow for the sauce to caramelize onto the noodles instead of just steaming the ingredients that are all piled up in the pan. - Always Garnish:
Because yakisoba is a completely cooked dish, fresh spring onions, chives, or other raw garnishes are important to balance the meal visually, texturally, and to bring raw enzymes into the noodles to make them more digestible.
🤷♀️ Recipe FAQs
Yakisoba noodles, which are made from wheat flour, are traditionally used by most Japanese restaurants for making this. If you are vegan, beware that some noodles at your lovely local Asian grocery store that are marketed for yakisoba are egg noodles.
You can also use ramen, soba noodles, or udon noodles if you want something thicker and chewier. Ideally, use fresh or frozen noodles, but in a pinch, dried ones can work. Just make sure to measure the weight of them once they have been cooked according to the package instructions, rather than dry, to avoid having a massive insane amount of noodles on your hands.
If you are gluten-free, use thick rice noodles or 100% buckwheat soba noodles.
Traditional yakisoba sauce is not usually vegan due to ingredients like oyster sauce, fish flakes, or Worcestershire sauce containing anchovies. Some yakisoba sauces also contain dashi, which often contains fish.
Make your own by following the savory sauce instructions in this recipe, or make a vegan mushroom sauce instead if that's your vibe.
Yes, yakisoba is flexible with vegetables. While cabbage, baby corn, carrots, and onions are classic, you can include bell peppers, broccoli, bean sprouts, or snap peas. For a more traditional taste, include mushrooms and try your hardest not to skip the onions or shallots.
If adding more tender veggies like bok choy or spinach, add them at the very end when the noodles are added in, so that they aren't terribly wilted.
Noodles often clump if they aren't prepped properly. Rinse cooked or packaged noodles in warm water and loosen them with your hands or chopsticks before stir-frying.
If they are going to be left in the colander for more than a few minutes before being used in the yakisoba, massage them with a small amount of cooking oil to prevent them from sticking together as they dry.
🧊 Storing: To store your vegan yakisoba, allow it to cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 4 days. I don’t recommend freezing yakisoba, as the tender veggies will become sorta lifeless and sad, and the noodles will be mushy upon thawing and reheating.
🔥 Stovetop Reheating: To reheat your vegan yakisoba on the stovetop, place it in a pan over medium heat. Add a splash of vegetable broth or sesame oil to prevent sticking. Stir occasionally for 5–7 minutes, until the noodles are heated through.
⚡️ Microwave Reheating: For microwave reheating, transfer your vegan yakisoba to a microwave-safe dish. Cover the dish with a damp paper towel and heat on medium power for 2–3 minutes. Stir halfway through to ensure even heating.
✌️You'll love these Japanese vegan recipes too:
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Upgrade your Kitchen Skills with a MASSIVE discount on the Ultimate Vegan Cooking Bundle!
Vegan Yakisoba Recipe with Umeboshi
Ingredients
Noodles:
- 16 oz. Yakisoba noodles or ramen noodles
Yakisoba Sauce:
- 2 tablespoons tamari or soy sauce
- 3 tablespoon mirin
- ¼ cup vegetarian oyster sauce
- 1 ½ teaspoon mushroom powder
- 1 teaspoon garlic minced
- 1 tablespoon aonori or crumbled nori
- 2 tablespoons sriracha optional
- 2 teaspoons cornstarch or arrowroot
To Stir-Fry:
- 2 tablespoons sesame oil
- ½ cup shallots or red onion, thinly sliced
- 2 tablespoons umeboshi plums chopped (optional, but recommended)
- ½ cup red bell pepper sliced
- 4 shiitake mushroom caps sliced
- ½ cup carrot julienne cut
- 1 cup broccoli cut into tiny pieces
- 1 cup white cabbage roughly chopped
- 6 oz. fried tofu sliced
- ½ cup scallions rough chopped
Optional Garnishes:
- Sliced scallions
- toasted sesame seeds
- Nori strips
- Pickled ginger thinly sliced
- Poached lotus root slices
Instructions
- Cook the noodles in boiling water just until al dente. Drain, rinse with cold water, and set aside.
- While the noodles cook, in a small bowl, whisk together tamari, mirin, vegetarian oyster sauce, mushroom powder, minced garlic, aonori, sriracha (if using), and cornstarch until smooth. Set the sauce aside.
- Heat sesame oil over medium-high heat in a dutch oven or wok. After 90 seconds when the oil is hot, add the shallots, umeboshi plum (if using) and red bell pepper and sauté for 4-5 minutes until softened and fragrant.
- Add the shiitake mushrooms, carrots, broccoli, and cabbage. Stir-fry for 4-5 minutes until the vegetables are tender but still have some life in them.
- Add the fried tofu, scallions, continuing to sauté for 2-3 minutes until the scallions become fragrant.
- Stir in the cooked noodles, and the prepared sauce, tossing everything together to evenly coat. Cook for 3-4 minutes until the sauce caramelizes to the noodles, and everything is heated through.
- Serve immediately, garnished with sliced scallions, toasted sesame seeds, nori strips, and pickled ginger, if desired.
Notes
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
Paige Davis says
I loved this dish! Fresh (refrigerated) soba noodles and the pickled plums were game changers for me. We loved the full amount of sriracha cuz we love spicy but others might start with a bit less. Honestly this is an easy recipe and definitely one I will make again and again. Leftovers the next day were just as good! Super comforting and easily customizable for whatever veggies you want or have in the fridge.
hg says
Use the Yakisoba noodles on this one. Very satisfying dish. I loved using the lotus root slices as a garnish. They added a whole new texture. This dish came together really quickly. Can't wait to make it again .