Japan / Main dishes

Vegetable yakisoba

Name: Vegetable yakisoba
Prep time: 15 min
Cook time: 12 min
Yield: 4 portions
Cuisine: Japan
Ingredients: 400 g cooked yakisoba noodles; 250 g cabbage; 100 g carrot; 150 g mushrooms; 2 tbsp oil; 2 tbsp soy sauce; 2 tbsp ketchup; 1 tbsp Worcestershire sauce

A home-cooking adaptation of vegetable yakisoba, with practical ingredients and clear steps.

Prep15 min

Cook12 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Slice cabbage, carrot and mushrooms into thin bite-size pieces.
Stir-fry vegetables in oil for 5–6 minutes until tender-crisp.
Add noodles and two tablespoons water; loosen gently with tongs.
Mix sauces, pour over noodles and toss over heat for three minutes until piping hot.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Wheat, soy; fish in some Worcestershire sauces. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 471 kcal
Protein: 14.0 g
Carbs: 83.4 g
Fat: 9.2 g
Fibre: 5.7 g
Total sugar: 8.0 g
Sodium: 1014 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it