Are yakisoba noodles vegan?

Yakisoba noodles are almost always naturally vegan because they are made from wheat flour and are egg-free. With that being said, it's always a good practice to read the ingredients list just in case!

Is yakisoba gluten-free?

Traditional Yakisoba noodles are not gluten-free (they're made from wheat). If you are gluten-free, swap in your favorite gluten-free noodles. You may even be able to find yakisoba noodles made from gluten-free flour like rice flour or buckwheat.

Are udon noodles the same as yakisoba?

While both are wheat-based, udon noodles and yakisoba noodles are not the same. Udon noodles are significantly thicker and chewier, while yakisoba noodles are thin and delicate. If you'd like to try a variation of this Japanese dish, swap the Yakisoba noodles with udon noodles!

Vegetable Yakisoba (Japanese Noodle stir-fry)

Name: Vegetable Yakisoba (Japanese Noodle Stir-Fry) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 6 oz. dried noodles of choice (or 16 oz. of fresh Yakisoba noodles); 1 tablespoon cooking oil of choice; 3 cloves garlic, finely minced; 2 tablespoons green onions sliced; 1 tablespoon freshly grated ginger; 1/3 cup shredded red cabbage; 4 oz. crimini mushrooms, sliced; 1 medium carrot, thinly sliced; 1 medium red bell pepper, thinly sliced; 2 large handfuls fresh baby spinach; 1/2 cup snow peas; 1 large lime; 1/3 cup tamari (or low sodium soy sauce if not gluten-free); 1/4 cup water; 3 tablespoon pure maple syrup; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 2 teaspoons cornstarch; Optional: 1/2 to 1 teaspoon sriracha; Cilantro, finely chopped; Toasted sesame seeds

Description

This Vegetable Yakisoba is guaranteed to hit the spot! Stir-fried noodles, fresh vegetables, and a sweet and savory Yakisoba sauce tossed together until charred and crispy. All you need is a few fresh ingredients and 35 minutes to make this Japanese-inspired noodle dish.

Ingredients

6 oz. dried noodles of choice (or 16 oz. of fresh Yakisoba noodles)
1 tablespoon cooking oil of choice
3 cloves garlic, finely minced
2 tablespoons green onions sliced
1 tablespoon freshly grated ginger
1/3 cup shredded red cabbage
4 oz. crimini mushrooms, sliced
1 medium carrot, thinly sliced
1 medium red bell pepper, thinly sliced
2 large handfuls fresh baby spinach
1/2 cup snow peas
1 large lime

Stir Fry Sauce:

1/3 cup tamari (or low sodium soy sauce if not gluten-free)
1/4 cup water
3 tablespoon pure maple syrup
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 teaspoons cornstarch
Optional: 1/2 to 1 teaspoon sriracha

Garnish with

Cilantro, finely chopped
Toasted sesame seeds

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Instructions

In a small bowl, whisk together all of the ingredients for the stir fry sauce until uniform. Set aside.
Prepare the noodles according to the package directions. Once the noodles are cooked, drain them, rinse under cold water, add them back into the cooking pot and toss them with about 1 teaspoon of sesame oil to prevent sticking.
In the meantime, set a a large wok over medium heat. Add in the cooking oil along with the garlic, green onions and ginger. Sauté, stirring often, for 3 minutes or until fragrant.
Next add in the cabbage, mushrooms, carrots, and bell pepper. Cook for an additional 4 minutes.
Once the vegetables have cooked, add in the spinach, snow peas, stir fry sauce and noodles. Mix until everything is well combined.
Allow everything to cook for 3-4 minutes more, stirring often, or until the sauce thickens.
Remove the wok from heat and toss the stir fry with the juice of 1/2 to 1 lime, or to taste. Serve with a garnish of cilantro and toasted sesame seeds. Enjoy!

Notes

You can use any fresh or dried noodles that you would like. We used dried Chukka Soba Japanese Noodles which are wheat based. You can also just use regular spaghetti noodles.
To make this gluten-free, use rice noodles or a gluten-free spaghetti noodle of your choice. There is a chance that gluten-free noodles can get a bit a mushy, so keep that in mind, and be sure not to over cook them.
If you are using fresh Yakisoba noodles, skip recipe step 2 and add the fresh noodles in during step 5.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Entree
Method: Stovetop
Cuisine: Vegan