Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Yakisoba with vegetables, fried noodles served with colourful vegetables
Sizzling Japanese fried noodles tossed with fresh crunchy vegetables

Vegetable Yakisoba

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The undisputed star of Japanese festivals (matsuri), cooked sizzling on giant iron griddles. Although named 'soba', these noodles are wheat-based, and the secret lies in the frying: rather than boiling, the noodles and vegetables are seared together until the sugars caramelise. Quick, smoky, salty and sweet all at once – the ultimate umami bomb.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Wok or large frying pan
  • Tongs or chopsticks for turning
  • Sharp knife and chopping board

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya

Instructions

1 ✓

Prepare the vegetables: cut the cabbage into 2-3 cm squares, the carrot into thin strips (julienne), the onion into slices, and the spring onion into rings.

Tip: Cutting everything to a similar size ensures they all cook through at the same time, leaving none raw.
2 ✓

If the noodles are stuck together in the packet, place them in a colander and pour hot water over them, then loosen the strands by hand. Drain thoroughly.

Tip: Wet noodles won't fry, they just steam, so thorough draining is important before searing (Maillard reaction).
3 ✓

Heat the wok or frying pan until smoking hot, then pour in the oil. Toss in the onion and carrot and stir-fry for 2 minutes.

Tip: Very high heat instantly seals the pores of the vegetables, keeping them crunchy and giving them a 'smoky' flavour.
4 ✓

Add the cabbage and continue to fry for another 1-2 minutes. Only fry until the colour brightens but it is still firm!

Tip: Cabbage has a high water content; if you fry it too long, it releases liquid and makes the dish soggy.
5 ✓

Add the noodles to the vegetables. Do not stir immediately! Let them fry for 30 seconds to brown the bottom, then toss.

Tip: The searing of the noodles gives the dish its characteristic texture, don't skip this step!
6 ✓

Pour over the sauce and sprinkle with pepper. Toss quickly to coat every strand in sauce and let it caramelise slightly in the hot wok (approx. 1 minute).

Tip: The sugar in the sauce caramelises from the heat, resulting in a deeper, more complex flavour.
7 ✓

Serve immediately, sprinkled with the fresh spring onion and the tangy pickled ginger.

Tip: The acidity of the ginger 'cuts through' the fatty, sweet flavours, refreshing the palate with every bite.

Recipe FAQ

What if I don't have a wok?
Use a large frying pan, but fry the food in smaller batches so it fries rather than steams.
The noodles are sticking, what did I do wrong?
The pan likely wasn't hot enough, or you stirred it too much. Use a little more oil.
Can I substitute Yakisoba sauce?
Yes! Mix together Worcestershire sauce, oyster sauce (or soy sauce), ketchup and a pinch of sugar.

Ingredients

  • 400 g Fresh Yakisoba noodles (or cooked egg noodles)
  • 200 g White cabbage
  • 1 whole Carrot
  • 1 whole Onion
  • 2 stalks Spring onions
  • 2 tbsp Vegetable oil
  • 100 ml Yakisoba sauce (or Tonkatsu sauce)
  • 1 pinch Ground black pepper
  • 1 tbsp Beni shoga (red pickled ginger) for serving