Vegan Chicken Yakisoba

Savor the delightful fusion of flavors in this Vegan Chicken Yakisoba, a plant-based twist on the classic Japanese stir-fried noodle dish. This recipe pairs tender yakisoba noodles with juicy vegan chicken strips, crisp cabbage, sweet carrots, and vibrant red bell peppers, all tossed in a savory, tangy sauce made with soy sauce, vegan Worcestershire, and a hint of ketchup. Infused with the aromatic flair of garlic, ginger, and sesame oil, every bite bursts with bold umami goodness. Ready in just 35 minutes and perfect for a quick, satisfying dinner, this colorful one-pan meal is a true crowd-pleaser. Garnished with green onions and sesame seeds, it’s a visually stunning dish that’s as delicious as it is easy to prepare. Perfect for vegan food lovers and noodle enthusiasts alike!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams Vegan chicken strips
• 200 grams Yakisoba noodles
• 1 cup Cabbage
• 1 medium Carrot
• 1 medium Red bell pepper
• 2 stalks Green onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 3 tablespoons Soy sauce
• 2 tablespoons Vegan Worcestershire sauce
• 1 tablespoon Ketchup
• 2 tablespoons Sesame oil
• 1 tablespoon Sunflower oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Sesame seeds

Directions

Step 1

Begin by prepping the vegetables: thinly slice the cabbage, julienne the carrot, and slice the red bell pepper into thin strips. Chop the green onions, separating the white and green parts. Mince the garlic and ginger.

Step 2

Prepare the yakisoba noodles according to the package instructions, usually by boiling them for a few minutes, then draining and setting aside.

Step 3

In a small bowl, whisk together the soy sauce, vegan Worcestershire sauce, and ketchup to make the yakisoba sauce.

Step 4

Heat the sunflower oil in a large frying pan or wok over medium-high heat. Add the vegan chicken strips and cook for 5 minutes, stirring occasionally, until they are golden brown. Remove from the pan and set aside.

Step 5

In the same pan, add the garlic, ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant.

Step 6

Add the cabbage, carrot, and red bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Step 7

Return the vegan chicken strips to the pan along with the cooked yakisoba noodles. Pour the prepared yakisoba sauce over the mixture.

Step 8

Toss everything together to ensure the sauce evenly coats the noodles and vegetables. Cook for another 2-3 minutes.

Step 9

Drizzle the sesame oil over the top and toss once more.

Step 10

Season with salt and black pepper to taste. Garnish with the sliced green parts of the green onions and sprinkle sesame seeds on top.

Step 11

Serve hot and enjoy your delicious Vegan Chicken Yakisoba!

Nutrition Facts

Serving size	(904.7g)

Amount per serving	% Daily Value*
Calories	1391.1

Total Fat 72.8g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 23.0g
Cholesterol 0mg	0%
Sodium 5165.5mg	0%
Total Carbohydrate 132.5g	0%
Dietary Fiber 23.5g	0%
Total Sugars 23.4g
Protein 69.9g	0%

Vitamin D 0IU	0%
Calcium 280.9mg	0%
Iron 13.7mg	0%
Potassium 1858.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 19.1%

Carbs: 36.2%