Vegan Yakisoba Recipe with Umeboshi
Sizzling vegan yakisoba with stir-fried noodles, crispy veggies, a hint of umeboshi plum, and dripping with a complex, umami-kissed sauce. Quick, easy, and packed with oodles of friggin’ flavor—this recipe is your new crush for weeknight dinners, and weekly meal prep!
Servings: 4 servings
Calories: 360kcal
Cost: $9
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
🍜 Noodle-lujah!
For the best texture, use fresh or frozen yakisoba or ramen noodles. Dried noodles work but won’t match the chewiness or sauce absorption. Avoid overcooking; they’ll finish cooking in the sauce.
🔥 Divide and Conquer:
Cook over medium-high heat and work in small batches if scaling the recipe. This is important so that the sauce caramelizes on the noodles instead of steaming everything.
🌿 Garnish Your Wages:
Add fresh scallions, chives, or other raw garnishes for a visual pop, crunchy texture, and enzymes that help make the dish easier to digest.
Nutrition
Calories: 360kcal | Carbohydrates: 55g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 805mg | Potassium: 451mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3612IU | Vitamin C: 61mg | Calcium: 110mg | Iron: 3mg