But traditional yakisoba isn’t always vegan. Worcestershire sauce, which is often made with anchovy paste, is one of the main ingredients in yakisoba sauce. Plus there’s the fact that it’s usually cooked on a the same grill as other ingredients like meat and eggs, which I’m not really comfortable with. So I decided to make my own vegan yakisoba, and it was ever bit as delicious as the stuff I’ve gotten in restaurants in the past. Easy too! Tip: Feel free to switch up the vegetables with your favorites, keeping in mind that harder veggies might need more cook time, while softer veggies will cook faster. Broccoli, bok choy, snap peas, zucchini, and baby corn would all work well.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: If you prefer to use a wok for stir-frying, go ahead. I like using a skillet to emulate the flat cooking surface of a teppen, which is a type of griddle that yakisoba is traditionally cooked in. It also makes it easier to break up the noodles, as you’ll see below. Remove the skillet from heat. Your vegan yakisoba is ready to serve! Tip: If you’d like to add some protein to your vegan yakisoba, try pairing it up with some fried tofu, smoked tofu, or pan-fried seitan.
More Vegan Noodle Recipes
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