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Vegetarian Yakisoba Noodles

Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

Japanese Yakisoba Noodles

 2 tbsp soy sauce
 2 tbsp Worcestershire sauce
 2 tbsp ketchup
 2 tbsp light brown sugar
 1 tbsp hoisin sauce
 ½ tsp sesame oil
Stir Fry
 2 packs of refrigerated yakisoba noodles. If unavailable, spaghetti may be substituted.
 ½ cup chopped green onions
 1 ½ tbsp Gourmet Garden Chunky Garlic Stir-In Paste
 1 tbsp Gourmet Garden Ginger Stir-In Paste
 2 tbsp vegetable oil
 1 red bell pepper, cored and sliced into 2 inch thin strips
 5 oz button mushrooms, sliced
 1 cup matchstick carrots
  cup 2 inch strip sliced green onions, green portion only

Boil a large pot of water.


Mix together in a small bowl, soy sauce, Worcestershire sauce, ketchup, brown sugar, hoisin sauce and sesame oil. Set aside.


Add noodles to boiling water and cook stirring occasionally, just until noodles separate, about 1 minute. Let drain well in a colander and set aside.


Heat 1 Tbsp oil in a non-stick wok or 12-inch (and deep) non-stick skillet over fairly high heat.. Add in green onions, ginger paste and garlic and sauté 30 seconds.


Add in bell pepper and mushrooms. Sauté 1 minute. Add in carrots and green onion greens and sauté until cabbage it's just wilted, about 1 - 2 minutes longer.


Add drained noodles to skillet. Pour sauce over top and toss. Sauté 1 minute. Sprinkle with sesame and serve immediately.

Nutrition Facts

Servings 4