• Garlic
  • Egg
  • Olive Oil
  • Onion
  • Carrot

Yakisoba (Vegetable Noodle Stir Fry)


  • Cooking Time:

  • Prep Time:

  • About:


  • 4 Servings:

  • Noodle Sauce
  • 4 tbsp Brown Sugar
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp 2 TL Soy Sauce
  • 1 tbsp 2 TL Ketchup
  • .5 tsp Ginger (powder)
  • .25 tsp Pepper
  • 3 cloves Garlic
  • Noodle Mix
  • 200 g Chow Mein Noodles (or use Egg Noodles)
  • 3 tsp Olive Oil
  • .5 whole Onion
  • 4 whole Green Onions
  • 1.5 stalks Celery (optional)
  • 150 g Savoy Cabbage (or Green)
  • 75 g Tofu
  • 200 g Bean Sprouts
  • 2 small Carrots
  • 1 small Red Bell Pepper (optional)
  • Salt, Pepper
  • Garnish
  • 4 tbsp Seaweed Flakes
  1. Directions:

  2. To make noodle sauce: mince garlic and combine all ingredients in a bowl. Set aside.
  3. Boil noodles and drain. Set aside.
  4. Cut cabbage and dice onion. Cut cabbage into 2"squares (roughly 5cm x 3cm is ideal). Finely chop carrot, green onion, bell pepper, and celery, setting each aside in respective bowls. Cut tofu into small 1 cm squares. Wash and drain bean sprouts.
  5. Heat olive oil in a pan using medium high heat. Cook tofu first in a nonstick skillet in 1 Tablespoon oil until browned. Set aside. In a metal pan, next cook the carrots and bell pepper for about 2 minutes in other 2 Tablespoons oil on medium high heat. Next add onion and celery, and cook for about another 5 minutes. Add cabbage and bean sprouts, cooking for another 15 minutes, or until cabbage is wilted.
  6. Pour about 100 ml water into the bowl holding the cooked noodles. This will loosen them so they are not so sticky. Mix them around in the water to fully loosen everything.
  7. Place tofu and noodles along with cooked vegetables in a non stick pan on medium high heat.
  8. Pour the sauce into the noodles mixture, mixing well. Add vegetables, cooking until sauce is gone and everything is lightly crispy. Salt and pepper to taste.
  9. Garnish with seaweed, sprinkled on top.