Yakisoba Noodles with a Kick Vegetarian

Spice up your dinner routine with this vibrant and satisfying Vegetarian Yakisoba Noodles with a Kick! Packed with crisp, colorful vegetables like julienned carrots, red bell peppers, and mushrooms, this dish delivers a delightful crunch in every bite. The savory sauce, made with soy sauce, vegetarian oyster sauce, and a touch of sriracha, gives the noodles a flavorful kick that's perfectly balanced with a hint of sweetness from sugar and tanginess from rice vinegar. Tossed with golden, pan-fried tofu and aromatic garlic and ginger, this 35-minute recipe is quick, easy, and ideal for busy weeknights. Garnish with toasted sesame seeds and green onions for the ultimate finishing touch. Whether you're vegetarian or just looking to expand your noodle repertoire, this Asian-inspired dish is a crowd-pleaser that will keep you coming back for seconds.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 oz Yakisoba noodles
• 1 tablespoon Sesame oil
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 medium Carrot, julienned
• 2 cups Green cabbage, thinly sliced
• 1 medium Red bell pepper, thinly sliced
• 3 stalks Green onion, chopped
• 1 cup Mushrooms, sliced
• 3 tablespoons Soy sauce
• 2 tablespoons Vegetarian oyster sauce
• 1 tablespoon Sriracha sauce
• 1 teaspoon Rice vinegar
• 1 teaspoon Granulated sugar
• 1 cup Tofu, firm and cubed
• 1 teaspoon Toasted sesame seeds (optional)

Directions

Step 1

Prepare the yakisoba noodles according to the package instructions. Drain and set aside.

Step 2

In a small bowl, mix together the soy sauce, vegetarian oyster sauce, sriracha sauce, rice vinegar, and granulated sugar. Stir until the sugar is dissolved and set aside.

Step 3

Heat the sesame oil in a large skillet or wok over medium-high heat.

Step 4

Add the minced garlic and ginger to the hot oil, stirring constantly for about 30 seconds until fragrant.

Step 5

Add the cubed tofu to the skillet and cook, flipping occasionally, until golden on all sides, about 4-5 minutes. Remove and set aside on a plate.

Step 6

In the same skillet, add the julienned carrot, sliced cabbage, red bell pepper, mushrooms, and half of the chopped green onion. Stir-fry the vegetables for 4-5 minutes, or until they start to soften but still retain some crunch.

Step 7

Push the vegetables to the side of the skillet and add the cooked yakisoba noodles. Pour the prepared sauce over the noodles and toss to coat evenly.

Step 8

Combine the vegetables, tofu, and noodles, stirring everything together until well-mixed and heated through.

Step 9

Remove from heat, garnish with the remaining green onion and toasted sesame seeds if desired, and serve immediately.

Nutrition Facts

Serving size	(1346.5g)

Amount per serving	% Daily Value*
Calories	1141.1

Total Fat 41.9g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 4326.8mg	0%
Total Carbohydrate 144.8g	0%
Dietary Fiber 25.5g	0%
Total Sugars 43.7g
Protein 65.9g	0%

Vitamin D 14IU	0%
Calcium 1958.7mg	0%
Iron 15.1mg	0%
Potassium 2773.8mg	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: 30.9%

Protein: 21.6%

Carbs: 47.5%