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One-Pot Veggie Yakisoba

One-Pot Veggie Yakisoba

  • Author: Ranime
  • Total Time: 20 minutes
  • Yield: 3 servings
  • Diet: Vegetarian

Description

A quick and healthy vegetarian version of the classic Japanese stir-fried noodles, packed with colorful vegetables and tossed in a savory-sweet sauce. Ready in just 20 minutes using only one pot!

Ingredients

  • 1 large sweet bell pepper (cut into strips)
  • 1/2 lb broccoli (cut into bite-sized pieces)
  • 2 large carrots (cut into strips)
  • 1/4 small cabbage (cut into strips)
  • 1 large onion (sliced into half-rings)
  • 16 oz yakisoba noodles (look for fresh, refrigerated versions if you can!)
  • 3 tbsp oil (I recommend a high-heat one like canola or vegetable oil for stir-frying)
  • 2 tbsp sugar
  • 2 tbsp soy sauce (use low-sodium for a healthier option)
  • 2 tbsp oyster sauce (adds that umami kick; feel free to use mushroom sauce for a vegetarian option)
  • 2 tbsp ketchup (trust me, this adds a lovely hint of sweetness)
  • 4 tbsp Worcestershire sauce

Instructions

  1. Cook noodles according to package instructions. Drain and set aside.
  2. Heat oil in a large wok or skillet over high heat. Add onion and carrot, stir-fry for 2 minutes.
  3. Add bell pepper and cabbage, cook for another 2 minutes until vegetables are crisp-tender.
  4. Push vegetables to one side and add ginger and garlic to the empty space. Cook for 30 seconds until fragrant.
  5. Add cooked noodles, yakisoba sauce, mirin, and sesame oil. Toss everything together.
  6. Stir in bean sprouts and green onions, cooking for 1 more minute.
  7. Garnish with sesame seeds and red pepper flakes before serving.

Notes

  • For vegan version, use vegan Worcestershire sauce and omit oyster sauce.
  • Add tofu or tempeh for extra protein.
  • Leftovers keep well in fridge for 2 days (reheat in skillet with a splash of water).
  • Double the sauce ingredients if you prefer saucier noodles.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stir-frying
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1/3 recipe
  • Calories: 380
  • Sugar: 8g
  • Sodium: 900mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 0mg

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Find it online: https://recipesfood.org/one-pot-veggie-yakisoba/