This past weekend was the annual Toyota family picnic. It's lots of fun and there's lots of japanese food but of course, nothing for a vegan. I've never really made traditional japanese food before, but this was the perfect opportunity to try and veganize one of my favourite japanese dishes and then fool the family. Yakisoba would normally have oyster sauce, chicken, and sometimes even egg noodles. This vegan version totally fooled everyone and it was a delicious hit!
yakisoba sauce ingredients:
3 tbsp vegan worcestershire sauce
4 tbsp vegetarian oyster sauce
1 tbsp maple syrup
1 tbsp sriracha
1 tbsp rice wine vinegar
1/4 C grapeseed oil
In a sauce pan on medium-low heat, whisk together all of the ingredients. Continue whisking until the sauce is brought to a low simmer, then remove from heat and set aside.
yakisoba ingredients (makes 6-8 servings):
250 g buckwheat noodles (1 package of king soba)
3 tbsp grapeseed oil
1/2 yellow onion, thinly sliced
12 oz. veggie chicken strips (2 packages of yves meatless chicken strips or approx. 2 C)
3 cloves of garlic, minced
2 C shitake mushrooms, sliced
1 C sliced carrot (approx. 2 large carrots)
2 C chopped savoy cabbage (approx. half of the head)
2 C bean sprouts
1 tbsp grated fresh ginger
3 tbsp crushed roasted seaweed
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 5-6 minutes, then drain, and run under cool water using your hands to rinse and separate the noodles.
Heat 3 tbsp of grapeseed oil in a wok (or large frying pan) to medium-high heat. Fry your yellow onion for 3 minutes. Then add in minced garlic and the veggie chicken strips. Brown up the veggie chicken strips in the pan for approx. 6-8 minutes, then add in your veggies and grated ginger.
Stir fry everything for another 6-7 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 grapeseed 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 3-4 minutes. Place yakisoba in a serving dish and top with crushed roasted seaweed.