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Vegan Japanese Yakisoba (stir-fry recipe) with green onions on the side

Vegan Japanese Yakisoba (Stir-fry)

This Vegan Japanese Yakisoba is quick and easy to prepare, perfect for weekend nights and incredibly tasty. It is made with nourishing, healthy ingredients.
Course Main Course
Cuisine Asian, Japanese, Vegan
Keyword Authentic, Healthy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 2 servings


For the Noodles

  • 125 g Vegan Egg Noodles

For the Veggies + Sauce

  • 1 large White Onion
  • 2 whole Garlic Cloves
  • 1 whole Red Bell Pepper
  • 1 cup Mushrooms
  • 1/2 block Tofu
  • 3 tbsp Green Onions
  • 6 tbsp Soy Sauce
  • 4 tbsp Rice Vinegar
  • 2 tbsp Sriracha (adjust heat to your liking)
  • 2 tbsp Maple Syrup


For the Noodles

  • Bring a large pot of water to a boil, then add the rice noodles and cook according to package instructions.

For the Veggies + Sauce

  • Wash and prep your Veggies as well as the Tofu. Dice the White Onion and mince the Garlic. Slice the Red Pepper and Mushrooms. Cut the Tofu into cubes.
  • Then, add the diced White Onion and minced Garlic with a splash of water to the pan. Sauté over medium heat until translucent, about 3 minutes.
  • Using the same pan, add in Soy Sauce, Rice Vinegar and Sriracha.
  • Add in the tofu and let it simmer for 1-2 minutes. Then, add in the rest of the prepared veggies. Sauté again until tender, about 3-5 minutes.
  • Turn off the heat. Add and stir in Sesame Oil.
  • Divide the Yakisoba into two separate bowls and top them with Green Onions. Serve warm.


  • Maple Syrup can be substituted with White or Brown Sugar. 
  • Soy Sauce can be substituted with Tamari or Coconut Aminos.