40min 4 ppl
Vegan Yakisoba
26 minutes
4 people
Medium31–60 min or 7–12 steps
26 min · 7 steps
Medium: 31–60 min or 7–12 steps
440 kcalper person
Protein 12g
Carbs 64g
Fats 14g
About this dish
Wheat noodles tossed hard and fast with king oyster mushroom, cabbage and beansprouts in a sweet vegan Worcestershire sauce. All the char and speed of the street-stall original, built without a scrap of meat.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomsthickly sliced200 g
- Cabbageshredded200 g
- Carrotsjulienned80 g
- Beansprouts150 g
- Onionsliced1
Tins & Jars
- Pickled ginger20 g
Dried Goods
- Yakisoba noodles500 g
- Caster sugar10 g
- Nori flakes5 g
Oils & Condiments
- Vegan Worcestershire sauce40 ml
- ketchup30 ml
- Vegetarian oyster sauce20 ml
- Soy sauce20 ml
- Vegetable Oil20 ml
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Shred the cabbage, julienne the carrots, and slice the onion.
Approx. 6 minutes
2
Whisk together the vegan Worcestershire sauce, ketchup, vegetarian oyster sauce, soy sauce and caster sugar to make the yakisoba sauce.
Approx. 3 minutes
3
Heat the vegetable oil in a large frying pan or wok over high heat and stir-fry the king oyster mushroom for 4 minutes until browned.
Approx. 4 minutes
4
Add the onion, carrots and cabbage and stir-fry for 5 minutes until starting to soften.
Approx. 5 minutes
5
Add the noodles and beansprouts and stir-fry for 3 minutes, tossing to break up the noodles and combine everything.
Approx. 3 minutes
6
Pour in the sauce and toss for 2 minutes until every strand is coated.
Approx. 2 minutes
7
Divide between plates and top with nori flakes and pickled ginger.
Approx. 3 minutes
