This past weekend was the annual Toyota family picnic. It's lots of fun and there's lots of Japanese food, but no vegan-friendly options. I've never really made traditional Japanese food before! I decided it was the perfect opportunity to try and veganize one of my favorite Japanese dishes, yakisoba. I was actually pretty excited to have my family try it. Yakisoba would normally have oyster sauce, chicken, and sometimes even egg noodles. This vegan version totally fooled everyone!
I also tried my hand at making cold tofu, yam tempura and gomae. The picnic had plenty of vegan-friendly Japanese dishes that the whole family indulged in!
yakisoba
Yakisoba would normally have oyster sauce, chicken, and sometimes even egg noodles. This vegan version will totally fool everyone!
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Servings:
Ingredients
yakisoba sauce
- 3 tablespoon vegan worcestershire sauce
- 4 tablespoon vegetarian oyster sauce
- 1 tablespoon maple syrup
- 1 tablespoon Sriracha
- 1 tablespoon rice wine vinegar
- ¼ C vegetable oil
yakisoba
- 250 g 100% buckwheat noodles
- 3 tablespoon grapeseed oil
- ½ yellow onion, thinly sliced
- 12 oz veggie chicken strips
- 3 garlic cloves, minced
- 2 C shitake mushrooms, sliced
- 1 C sliced carrot (about 2 large carrots)
- 2 C chopped savoy cabbage (about ½ a head)
- 2 C bean sprouts
- 1 tablespoon grated fresh ginger
- 3 tablespoon crushed roasted nori seaweed
Instructions
- 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.
- Chop all of your veggies in advance and have everything prepared and ready to stir fry.
- 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.
blessed
Hey Lauren, Love love love yakisoba and can't wait to try this recipe! Where did you find vegetarian oyster sauce?