Best 5 Vegetarian Yakisoba Sauce Recipes
Vegetarian yakisoba sauce is a delicious and versatile sauce that can be used to make a variety of dishes such as noodles, rice, and stir-fries. This flavorful sauce is made with simple ingredients such as soy sauce, mirin, sake, and sugar, and can be easily customized to suit your taste preferences. Whether you're a vegetarian looking for a meatless alternative to traditional yakisoba sauce, or simply want to try something new, this recipe is sure to become a favorite. With just a few minutes of preparation, you'll have a delicious sauce that will add a savory and umami-rich flavor to your favorite dishes.
Here are our top 5 tried and tested recipes!
VEGETABLE YAKISOBA
Try this delicious, colorful, veggie-packed Vegetable Yakisoba, a simple Japanese noodle stir-fry with lots of flavor and texture!
Provided by Sarah
Categories Noodles
Time 25m
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the mirin, Ponzu sauce, oyster sauce, and Worcestershire sauce until thoroughly combined.
- Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, cabbage, and bell pepper.
- Stir-fry for another 2 minutes, and then add the noodles. Pour the sauce mixture over the noodles. The liquid will help break them up.
- Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Add the scallions and stir-fry for 1 more minute. Serve, garnished with black sesame seeds if desired.
Nutrition Facts : Calories 615 kcal, Carbohydrate 85 g, Protein 14 g, Fat 25 g, SaturatedFat 9 g, Sodium 657 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
HOMEMADE VEGETARIAN YAKISOBA SAUCE RECIPE ( 焼きそばソース )
TRADITIONAL JAPANESE RECIPE: This Homemade Vegetarian Yakisoba Sauce Recipe ( 焼きそばソース ) is a quick and easy alternative to the regular most loved sauce in Japan. Only one ingredient has been changed in this recipe to try and keep the flavour as close as possible to the original Homemade Yakisoba Sauce. For this recipe we will not use Teriyaki sauce, although, you are free to add it. It's mouthwateringly delicious, but may take some practice.
Provided by Uncut Recipes
Categories Sauces
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- 01 - Combine all the ingredients in a small bowl and whisk together. 02 - Adjust the sauce according to your liking.
Nutrition Facts : ServingSize 1 portion, Calories 20 cal, Fat 5 g
VEGETARIAN YAKISOBA
A yummy vegetarian version of this traditional Japanese dish (from elliemay.com). *The toasted sesame seeds are optional but very yummy.
Provided by esmerelda smoot
Categories Japanese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a medium pot of water to a boil.
- Cook the soba noodles in the boiling water for about 2 minutes or until they are al dente.(cooking any longer will cause the noodles to clump together.).
- Drain the noodles, rinse lightly with cold water and drain again. (This is important so the noodles won't stick.).
- Combine the soy sauce, Worcestershire sauce, chili paste, sugar, and sesame oil in a small bowl and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- When hot, add the onions, garlic, carrots, and cabbage. Cook for 3 to 5 minutes, stirring frequently, until the vegetables begin to soften and brown slightly.
- Add the soba noodles and the soy sauce mixture and cook just long enough to reheat the noodles and thoroughly coat them in the sauce.
- Serve garnished with the chopped scallions and toasted sesame seeds.
Nutrition Facts : Calories 325.6, Fat 8, SaturatedFat 1.1, Sodium 1540.8, Carbohydrate 57.5, Fiber 3.9, Sugar 8.5, Protein 12.3
VEGETARIAN YAKISOBA SAUCE.
I really love Yakisoba but the commercial sauces often contain shrimp and or oyster extracts which contradict with the vegetarian diet. This version uses no animal products and is similar to the original. Make sure you use vegetarian worcestershire sauce, which is easily available in supermarkets.
Provided by PinkCherryBlossom
Categories Sauces
Time 5m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Combine all items and whisk well.
- Sauce can be stored in a tightly closed container in the fridge for upto 3 months.
Nutrition Facts : Calories 607.9, Fat 0.6, SaturatedFat 0.1, Sodium 33627.7, Carbohydrate 84.5, Fiber 4.6, Sugar 51.1, Protein 61.7
VEGETABLE YAKISOBA
Yakisoba is a Japanese stir-fried noodle dish with a rich Worcestershire-flavored sauce. This veggie-packed version combines carrots, bell peppers, mushrooms and kale for a fun mix of textures and flavors. The key in this dish is to sauté the yakisoba noodles first, creating a dryer, firmer noodle that won't fall apart in the sauce. (Fresh ramen noodles would also work well here.) The tangy-sweet sauce consists mainly of pantry condiments and can be made the day before. Leftovers can be enjoyed the traditional street food way: reheated and served in buttered hot dog buns topped with Japanese mayo and pickled ginger.
Provided by Kay Chun
Categories weeknight, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the yakisoba: Place yakisoba noodles in a colander and rinse under room-temperature water. Using your hands, gently loosen and separate noodles. Drain well.
- In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes. Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate.
- Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.
- To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes. Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes. Stir in kale in batches until wilted. Add the noodles, sauce and all but 1/4 cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.) Season with salt and pepper.
- Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.
Tips:
- Use high-quality ingredients: Fresh vegetables, flavorful noodles, and a well-made sauce are essential for a great yakisoba dish.
- Cook the noodles properly: Yakisoba noodles should be cooked until they are tender but still have a slight chew to them. Overcooked noodles will become mushy and unpleasant.
- Don't overcrowd the pan: When cooking the yakisoba, make sure not to overcrowd the pan. This will prevent the noodles from cooking evenly and will make them more likely to stick together.
- Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help to prevent the noodles and vegetables from sticking. If you don't have a well-seasoned wok or skillet, you can use a nonstick pan, but be sure to grease it lightly with oil before cooking.
- Add the sauce gradually: When adding the sauce to the yakisoba, start with a small amount and then add more to taste. This will help to prevent the dish from becoming too salty or overpowering.
Conclusion:
Vegetarian yakisoba is a delicious and versatile dish that can be made with a variety of vegetables and sauces. By following the tips above, you can make a yakisoba dish that is sure to impress your friends and family. So next time you're looking for a quick and easy meal, give vegetarian yakisoba a try!
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