Vegetarian Yakisoba Food
VEGETABLE YAKISOBA
Try this delicious, colorful, veggie-packed Vegetable Yakisoba, a simple Japanese noodle stir-fry with lots of flavor and texture!
Provided by Sarah
Categories Noodles
Time 25m
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the mirin, Ponzu sauce, oyster sauce, and Worcestershire sauce until thoroughly combined.
- Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, cabbage, and bell pepper.
- Stir-fry for another 2 minutes, and then add the noodles. Pour the sauce mixture over the noodles. The liquid will help break them up.
- Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Add the scallions and stir-fry for 1 more minute. Serve, garnished with black sesame seeds if desired.
Nutrition Facts : Calories 615 kcal, Carbohydrate 85 g, Protein 14 g, Fat 25 g, SaturatedFat 9 g, Sodium 657 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
VEGETARIAN YAKISOBA
A yummy vegetarian version of this traditional Japanese dish (from elliemay.com). *The toasted sesame seeds are optional but very yummy.
Provided by esmerelda smoot
Categories Japanese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a medium pot of water to a boil.
- Cook the soba noodles in the boiling water for about 2 minutes or until they are al dente.(cooking any longer will cause the noodles to clump together.).
- Drain the noodles, rinse lightly with cold water and drain again. (This is important so the noodles won't stick.).
- Combine the soy sauce, Worcestershire sauce, chili paste, sugar, and sesame oil in a small bowl and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- When hot, add the onions, garlic, carrots, and cabbage. Cook for 3 to 5 minutes, stirring frequently, until the vegetables begin to soften and brown slightly.
- Add the soba noodles and the soy sauce mixture and cook just long enough to reheat the noodles and thoroughly coat them in the sauce.
- Serve garnished with the chopped scallions and toasted sesame seeds.
Nutrition Facts : Calories 325.6, Fat 8, SaturatedFat 1.1, Sodium 1540.8, Carbohydrate 57.5, Fiber 3.9, Sugar 8.5, Protein 12.3
VEGGIE YAKI UDON
Pack in the veg with our flavour-packed Japanese-inspired yaki udon. It takes just 25 minutes to make and is healthy and low in fat and calories to boot
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.
- Add the udon noodles along with the ginger and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.
Nutrition Facts : Calories 366 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium
VEGETARIAN YAKISOBA SAUCE.
I really love Yakisoba but the commercial sauces often contain shrimp and or oyster extracts which contradict with the vegetarian diet. This version uses no animal products and is similar to the original. Make sure you use vegetarian worcestershire sauce, which is easily available in supermarkets.
Provided by PinkCherryBlossom
Categories Sauces
Time 5m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Combine all items and whisk well.
- Sauce can be stored in a tightly closed container in the fridge for upto 3 months.
Nutrition Facts : Calories 607.9, Fat 0.6, SaturatedFat 0.1, Sodium 33627.7, Carbohydrate 84.5, Fiber 4.6, Sugar 51.1, Protein 61.7
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