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.
Yield 2 servings
Ingredients
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
Instructions
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.
Notes
- Maple Syrup can be substituted with White or Brown Sugar.
- Soy Sauce can be substituted with Tamari or Coconut Aminos.