Vegan Yakisoba (Ready in Under 30)

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If you’re looking for a quick and delicious dinner packed with flavor, this Japanese-inspired vegan yakisoba is the perfect option! Featuring stir-fried noodles, vibrant veggies, and a sweet and savory sauce, it’s a budget-friendly meal that will leave you full and satisfied.

Vegan yakisoba noodles in a serving bowl garnished with cilantro, green onions, and chopped sesame seeds.

Like my stir-fried glass noodles recipe, this vegetarian yakisoba is so easy to prepare. It’s ready in under 30 minutes, making it great for weeknights when you need dinner on the table fast!

Why I Love This Recipe

We’re big noodle fans in our house—they’re quick to make and easy to pack with flavor and nutrients. Vegan yakisoba is a plant-based version of traditional yakisoba, which is essentially just stir-fried noodles, veggies, and an umami-rich yet slightly sweet sauce.

The only problem with traditional yakisoba is that it contains ingredients like oyster or fish sauce. That’s why I created a homemade option with vegan Worcestershire sauce and vegan mushroom oyster sauce. You can’t even tell the difference!

As is the case with all stir-fries, the noodles and vegetables are cooked on medium-high heat, giving them more flavor and a perfectly chewy, tender texture. You can leave this dish as-is or add tofu or tempeh for extra protein.

Ingredient Notes

Vegan yakisoba noodle ingredients laid out with labels.

Here’s everything you’ll need for this vegetarian yakisoba recipe:

Yakisoba Noodles: These noodles are chewy and perfect for stir-frying. You can find them at any local Asian market (they’ll usually have a selection of fresh or pre-cooked).
Avocado Oil: Has a high smoke point and neutral flavor, ideal for stir-frying.
Veggies: I add carrots, snap peas, shiitake mushrooms, and bell peppers (yellow and red). Feel free to mix and match or add your favorite stir-fry veggies.
Cilantro: Adds a fresh, citrusy flavor. If you’re not a fan, omit the cilantro.

Soy Sauce: Provides the salty, savory base for the sauce.
Maple Syrup: Adds sweetness and balances the saltiness of the soy sauce. For the best results, use pure maple syrup, not pancake syrup.
Vegan Worcestershire Sauce: Adds depth and a slight tanginess. Look for vegan Worcestershire sauce at health food stores, vegan markets, or online.
Ketchup: Adds sweetness, umami, and a slightly tangy flavor.
Vegan Mushroom Oyster Sauce: Adds a rich umami flavor instead of oyster sauce. Some larger grocery stores with well-stocked international sections may carry it, but your best bet is to visit an Asian market.
Garnishes: For a pop of color, add green onions and black sesame seeds at the end.

Substitutions

Noodles: If yakisoba noodles are unavailable, ramen noodles work in a pinch. Just use the same weight and cook them according to the package instructions.
Oil: Olive oil has a lower smoke point than avocado oil but works in a pinch.
Veggies: Feel free to use broccoli, bok choy, green beans, cabbage, zucchini, or onion.
Soy Sauce: Replace soy sauce with tamari for a gluten-free option with a similar flavor.
Maple syrup: Agave has a similar sweetness and consistency. Use it in a 1:1 ratio.
Ketchup: If you don’t have ketchup, use an equal amount of tomato paste mixed with a bit of sugar and vinegar to mimic the sweetness and tanginess of ketchup.

How to Make

Making this vegan yakisoba is incredibly straightforward! Just follow my tips for the best results.

Preparation

Vegan yakisoba sauce in a side mouth open glass jar with a spoon in it.

In a mason jar, combine the soy sauce, maple syrup, Worcestershire sauce, ketchup, and mushroom oyster sauce. Whisk until well combined. Chop the carrots, snap peas, shiitake mushrooms, bell peppers, and cilantro. Evenly cut the vegetables to help them cook uniformly.

Cooking

Step 1
Cook your yakisoba noodles according to the package instructions until al dente. Drain and rinse them under cold running water to stop the cooking process. Rinsing the noodles also removes excess starch, preventing them from sticking together.

Step 2
Heat the avocado oil in a pan or wok over medium. Add the sliced mushrooms and sauté until they soften and brown. A wok is ideal for stir-frying because it distributes heat better. If possible, use a wok over a skillet.

Step 3
Add the carrots, then bell peppers, and snap peas. Stir in the salt and cook for 4-5 minutes until the vegetables are tender but still crisp. Add the vegetables in stages, from hardest to softest.

Vegan yakisoba noodles tossed together in a pan.

Step 4
Rinse the cooked noodles under cold water again to loosen them up. Add the noodles to the pan with the vegetables, along with the yakisoba sauce and cilantro, and toss everything together until well coated and heated through.

Vegan yakisoba noodles in a serving bowl garnished with green onions and black sesame seeds.

Step 6
Remove your vegan yakisoba from the heat and garnish it with chopped green onions and black sesame seeds before serving!

Expert Tip

For the best vegetarian yakisoba, the key is maintaining high heat while stir-frying, which helps achieve the perfect texture for both the noodles and vegetables. Make sure the noodles are cooked al dente and rinsed adequately to prevent them from becoming mushy in the final dish.

Also, the order in which you add the vegetables is crucial—starting with mushrooms allows them to develop a deep umami flavor, and adding firmer vegetables like carrots first ensures even cooking.

Cooking Tips

Pre-Make the Sauce: Preparing the sauce beforehand saves time and effort during cooking. This makes it easy to add the sauce quickly when needed.
Use a Large Pan: A large pan or wok provides ample space for stir-frying, preventing overcrowding, which can result in a steamed texture.
Toss Thoroughly: Ensure the noodles and vegetables are evenly coated with the sauce to maximize the flavor in each bite.

Frequently Asked Questions

How do I prevent the noodles from sticking together?

Rinsing the noodles under cold water after cooking helps remove excess starch, which is the main cause of sticking. Also, tossing them with a bit of oil can keep them separated.

What can I use if I don’t have a wok?

A large frying pan or skillet works in a pinch. Make sure it’s big enough to allow for even cooking and stirring of all the ingredients.

What can I do if my sauce is too salty?

If the sauce is too salty, you can dilute it by adding a bit of water or more maple syrup. Adjust it to taste until the balance is right.

Storing & Reheating

If you have leftover vegan yakisoba, let it cool completely before storing it.

Fridge
You can store vegan yakisoba in the fridge for up to 3 days. To keep it fresh, place the cooled yakisoba in an airtight container.

Freezer
I don’t recommend freezing this dish since the noodles and vegetables will turn mushy upon thawing. It’s best to consume it within a few days straight from the fridge.

Reheating
Reheat your vegan yakisoba in a pan over medium until warmed through. If the noodles seem dry, add a splash of water or soy sauce to bring back some moisture and enhance the flavor.