Yakisoba with Mixed Vegetables

This is such a versatile dish that you can mix it up every time you cook it with vegetables you have in your home.
Course: Main Course
Cuisine: japanese, asian, chinese
Keyword: noodles, vegetarian, yakisoba
Servings: 2
Author: Fiona Uyema


  • 2 bundles or portions of egg or ramen noodles
  • Vegetable oil
  • 1 medium onion peeled and finely sliced
  • 5 g Fused Chopped Galic shop
  • 5 g Fused Chopped Ginger shop
  • A large handful of savoy cabbage leaves washed and finely chopped
  • 2 medium carrots peeled and cut julienne style
  • A handful of pak choi leaves
  • 4 fresh shiitake mushrooms or any type of mushroom available, washed and sliced

For the sauce

  • 3 tbsp tomato ketchup
  • 4 tbsp water
  • 1 tbsp sake or red wine
  • 1 tbsp Fused Soy Sauce shop
  • 1 tsp sugar

To garnish

  • Milled dillisk or nori seaweed
  • Fused Chopped Ginger shop


To make the homemade yakisoba sauce

  • Put all the ingredients in a small saucepan and simmer for about 10 minutes on a medium heat until the sauce thickens to the same consistency as tomato ketchup and then set aside.
  • Cook the noodles according to the pack instructions, then set aside. Heat some vegetable oil in a frying pan or wok and fry the onion for a minute. Then add the Fused Garlic and Ginger along with the cabbage and fry for a minute or so before adding the carrots and pak choi. Don’t overcook the vegetables so they keep their crunchy texture.
  • Toss the noodles and sauce into the stir-fry and mix well, continuing to fry for a few minutes.
  • Serve on two plates and top with milled dillisk or nori seaweed and Fused Chopped Garlic.


For two years I lived in a beautiful rural village near the coast of Japan.
Every summer the local community organised a trek, with a barbeque on the beach afterwards. I was surprised to see yakisoba being cooked on the barbeque, as usually, you see it at street stalls during festivals.
Of course, you can also cook this dish at home too!
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