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 10minutes
Cook Time 15minutes
Total Time 25minutes
Yield 2servings
Ingredients
For the Noodles
125gVegan Egg Noodles
For the Veggies + Sauce
1largeWhite Onion
2wholeGarlic Cloves
1wholeRed Bell Pepper
1cupMushrooms
1/2blockTofu
3tbspGreen Onions
6tbspSoy Sauce
4tbspRice Vinegar
2tbspSriracha (adjust heat to your liking)
2tbspMaple 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.