Vegetable Yakisoba

🛒 Ingredients

• #Noodles;
• 300 g fresh or dried yakisoba noodles (or egg-free wheat noodles)
• #Vegetables;
• 1 medium red bell pepper — thinly sliced
• 1 large carrot — cut into thin matchsticks
• 150 g shiitake or button mushrooms — thickly sliced
• ½ medium yellow onion — cut into wedges
• 2 handfuls baby spinach or bok choy
• 3–4 stalks scallion — white parts sliced, green parts chopped for garnish
• 2 garlic cloves — minced.. 1 tsp fresh ginger — grated
• #Yakisoba Sauce;
• 3 tbsp soy sauce or tamari.. 2 tbsp dark soy sauce (for rich colour)
• 2 tbsp coconut sugar or brown sugar.. 1 tbsp rice vinegar
• 1 tbsp vegan oyster sauce or mushroom sauce.. 1 tsp toasted sesame oil
• 2 tbsp water.. ¼ tsp black pepper
• #For Stir-Frying; 2 tbsp neutral oil

👩‍🍳 Instructions

1. 1

   Prep noodles: Cook noodles according to package instructions until tender but firm. Drain, rinse briefly with cold water, and toss with ½ tsp oil to prevent sticking. Set aside.

2. 2

   Make the sauce: Whisk together light soy sauce, dark soy sauce, sugar, vinegar, mushroom sauce, sesame oil, water, and pepper in a small bowl until smooth. Taste and adjust sweetness or salt to your liking.

3. 3

   Stir-fry aromatics & vegetables: Heat oil in a wok or large pan over high heat. Add garlic, ginger, and scallion whites — stir-fry 30 seconds until fragrant. Add onion, carrot, bell pepper, and mushrooms. Stir-fry rapidly for 4–5 minutes until vegetables are tender-crisp and slightly charred.

4. 4

   Combine everything: Add leafy greens and toss until just wilted. Slide in cooked noodles. Pour the sauce evenly over everything. Toss rapidly with tongs for 2–3 minutes until noodles are heated through, glossy, and fully coated.

5. 5

   Serve: Transfer to plates, sprinkle generously with scallion greens. Enjoy hot — fresh, smoky, and full of flavour!