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Front page › Japanese › Vegetable Yakisoba

Vegetable Yakisoba

HB-5226 · Hand-built original · Japanese

Vegetable Yakisoba — the dish itself.
Served with its “pairs well with” suggestions: miso soup, gyoza, pickles.

Springy yakisoba noodles stir-fried with cabbage, mushrooms, tofu cutlet and vegetables in a tangy-sweet sauce.

JapaneseMain course0 minServes 3165 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol

Main ingredient: yakisoba noodles

Pairs well with: miso soup, gyoza, pickles

Servings:3quantities adjust to match

Ingredients

  • 1/2 onion, sliced
  • 1/4 green bell pepper, sliced
  • 6 oz green cabbage, cut into bite-size pieces
  • 2 oz carrot, julienned
  • 3 green onions, cut into lengths
  • 6 shiitake mushrooms, sliced
  • 1/2 deep-fried firm tofu cutlet (atsuage), sliced
  • 4 oz bean sprouts
  • 1 tablespoon neutral oil
  • 3 packets pre-steamed yakisoba noodles
  • 7 tablespoons Worcestershire sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons ketchup
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons sugar
  • dried green laver seaweed (aonori) and pickled red ginger, optional, to serve

Method

  1. Stir the Worcestershire sauce, oyster sauce, ketchup, soy sauce and sugar together into a sauce.
  2. Loosen the noodles with a splash of hot water. Stir-fry the onion, pepper, cabbage, carrot and mushrooms in the oil until just tender.
  3. Add the tofu cutlet and bean sprouts and stir-fry 1 minute.
  4. Add the noodles and sauce and toss over high heat until everything is evenly coated and glossy, 2 to 3 minutes. Fold in the green onions.
  5. Serve topped with aonori and pickled red ginger if liked.

Total: 0h 40m

Nutrition (per serving, where published)

165 kcalCalories
3.8 gProtein
29.1 gCarbs
5.1 gFat
0.8 gSaturates
2.8 gFibre
9.1 gSugars
1348 mgSodium
0 mgCholesterol
731 mgPotassium
94 mgCalcium
2.8 mgIron
1 servingServing

Estimated from USDA FoodData Central ingredient data

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