This past weekend was the annual Toyota family picnic. It’s lots of fun and there’s lots of Japanese food, but no vegan-friendly options. I’ve never really made traditional Japanese food before! I decided it was the perfect opportunity to try and veganize one of my favorite Japanese dishes, yakisoba. I was actually pretty excited to have my family try it. Yakisoba would normally have oyster sauce, chicken, and sometimes even egg noodles. This vegan version totally fooled everyone!
Yakisoba would normally have oyster sauce, chicken, and sometimes even egg noodles. This vegan version will totally fool everyone!
- 250 g 100% buckwheat noodles
- 3 tbsp grapeseed oil
- 1/2 yellow onion, thinly sliced
- 12 oz veggie chicken strips
- 3 garlic cloves, minced
- 2 C shitake mushrooms, sliced
- 1 C sliced carrot (about 2 large carrots)
- 2 C chopped savoy cabbage (about 1/2 a head)
- 2 C bean sprouts
- 1 tbsp grated fresh ginger
- 3 tbsp crushed roasted nori seaweed
In a saucepan on medium-low heat, whisk together all of the ingredients for the sauce. Continue whisking until the sauce is brought to a low simmer, then remove from heat and set aside.
- Chop all of your veggies in advance and have everything prepared and ready to stir fry.
Bring a pot of water to a boil for the noodles. Cook for 5 to 6 minutes, then drain, and run under cool water using your hands to rinse and separate the noodles.
Heat 3 tablespoons of vegetable oil in a wok or large frying pan over medium-high. Fry onion for 3 minutes. Then add in minced garlic and the veggie chicken strips. Brown up the veggie chicken strips in the pan for approximately 6 to 8 minutes, then add in your veggies and grated ginger.
Stir fry everything for another 6 to 7 minutes or until the cabbage, mushrooms, carrots, and bean sprouts are softened but not over cooked. During this cook time, you might need to add 1 more tablespoon of vegetable oil if things are sticking to the pan.
Lower the heat to medium and toss in the noodles and the yakisoba sauce, stir frying everything in the wok for another 3 to 4 minutes.
Place yakisoba in a serving dish and top with crushed roasted nori seaweed.