High Fructose Corn Syrup Free Vegan Yakisoba
Total time30 min
Prep time15 min
Cook time15 min
5.0(30)
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4 servings
For the sauce
- 3 tbsp soy sauce
- 2 tbsp vegan worcestershire sauce
- 1 tbsp ketchup
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 1 tsp sugar
For the noodles
- 12 oz fresh or pre-cooked yakisoba noodles
For the stir-fry
- 2 tbsp neutral oil, divided
- 8 oz extra-firm tofu, pressed and cut into Ā¾-inch cubes
- 2 cups green cabbage, thinly sliced
- 1 medium carrot, julienned or cut into thin matchsticks
- 1 cup bean sprouts
- 3 scallions, white and green parts separated, cut into 1-inch pieces
- 2 tsp fresh ginger, finely grated
- 2 garlic cloves, minced
For serving
- 1 tbsp toasted sesame seeds (optional)
- 1 sheet nori, cut into thin strips (optional)
- pickled ginger, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, vegan Worcestershire sauce, ketchup, vegan oyster sauce, toasted sesame oil, and sugar until the sugar dissolves. Set aside.
- 2
If using packaged pre-cooked yakisoba noodles, loosen them by running under warm water for 30 seconds, then drain well. If using fresh noodles that require boiling, cook according to package directions until just tender, drain, and rinse under cold water.
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