Yakisoba would normally have oyster sauce, chicken, and sometimes even egg noodles. This vegan version will totally fool everyone!
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.
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.