Rye Free Vegan Yakisoba

Total time30 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the sauce

3 tbsp soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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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 ¾-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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