Enjoy a healthy twist on a Japanese favourite with this vegetable yakisoba recipe. A bit lighter in flavour than traditional saucy yaskisoba, this version brings out the flavours of each vegetables, making it a light umami-rich dish. Full of flavour and perfect for serving as a main dish.
Recipe courtesy of Mizue Kanazawa.
2 packs pre-cooked yakisoba noodles
100g pointed cabbage
1 tbsp vegetable oil
3 tbsp vegetable and fruit tonkatsu sauce
1 tbsp soy sauce
aonori powdered seaweed
8g pickled shredded ginger
Cut the onion into slices, and slice the carrot into matchsticks. Cut the cabbage into bite-sized pieces.
Place the noodles in a heat resistant bowl and pour 1L hot water over them. Leave them for about 3 mins to disentangle. Drain well.
Heat 1 tbsp vegetable oil in a wok over medium heat and stir-fry the vegetables for about 5 mins until softened.
Add the noodles and stir-fry the vegetables and noodles for about 3 mins. Add the tonkatsu sauce and soy sauce. Mix everything together until evenly coated. Remove from the heat. Plate the noodles on individual dishes.
Sprinkle the aonori powdered seaweed and the shredded pickled ginger on top. Serve warm.
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