Plant-Based Yakisoba: Easy Japanese Stir-Fried Noodles

Yakisoba is a traditional Japanese street dish, typically featuring meat and a flavorful sauce. In this version, I've crafted a plant-based alternative by replacing the meat with edamame and incorporating an abundance of colorful vegetables such as cabbage, carrots, and mushrooms. Feel free to include any leftover vegetables you have on hand.

This dish delivers 10-12g of plant-based protein and 6-8g of fiber per serving. Cabbage is especially nutrient-rich. It provides vitamin C for immune support, vitamin U (cabbage extract) to help protect the stomach lining, and diastase, a natural enzyme that supports healthy digestion. Along with β-carotene, B vitamins, and iron, this dish is both delicious and nourishing, making it a satisfying way to enjoy a plant-forward meal. “But isn’t yakisoba just carbs?” I hear this a lot! While noodles are definitely a source of carbs, my goal isn’t to cut them out completely. It is to celebrate vegetables and help you discover new, delicious ways to enjoy them. To keep things balanced, I’ve slightly reduced the noodle portion.

Homemade Sauce with Umami Goodness

While store-bought sauces are available, I developed my own by experimenting with various recipes. This easy sauce combines soy sauce, Worcestershire sauce, and oyster sauce (or a vegan version made with mushrooms) to achieve that ideal savory umami taste without being overly rich.

Plant-based Yakisoba Noodles

Ingredients:

<Serves: 2>

4.2oz (120g) dried noodles (Yakisoba, or other noodles, including gluten-free noodles)

1-2 tbsp olive oil

1/2 onions, sliced

1/2 carrot, thinly sliced

4 cabbage leaves, roughly chopped

4 mushrooms, sliced

1/2 cup cooked shelled edamame

Sea salt and pepper to taste

Sauce:

1 tbsp soy sauce

1 1/2 tbsp Worcestershire sauce

1 tbsp oyster sauce (you can use a vegan version)

Sweetener like mirin if you like

Serving with Aomori (seaweed flakes) or sesame seeds (optional)

Instructions:

1.     Cook the noodles according to the package directions. Drain well, then toss with a small amount of oil to prevent sticking. Set aside.

2.     Heat 1 tbsp olive oil in a large skillet or wok over medium heat. Add the onion, along with a pinch of salt and pepper, and cook for 2–3 minutes, until translucent.

3.     Add the cabbage, carrot, and mushrooms. Stir-fry for an additional 3–4 minutes, until slightly softened.

4.     Add the edamame and the noodles. Pour in the sauce and toss well to coat evenly. If the noodles start to stick, add 2–3 tbsp water. Pour the sauce over the vegetable noodles, toss well, and cook for an additional 2–3 minutes, until heated through and the flavors have combined.

5.     Serve warm. Garnish with seaweed flakes or sesame seeds, if desired.

Tips

• Add chicken, pork, shrimp, or seafood if not vegan.

• Mix in any seasonal vegetables you have on hand.

• To reduce sodium, use low-sodium soy sauce or dilute the soy sauce with water.

• Optional toppings, in place of seaweed or sesame seeds, include fresh herbs or chopped scallions.

Posted on 9/7/2025