Recipe
If you’re looking for a quick, saucy stir-fry that’s ready before you can overthink dinner, this is it! This stir-fried yakisoba is loaded with noodles, cabbage, mushrooms, and a punchy sauce — minimum effort, maximum flavour.
You will need
Serves 2
For the sauce:
- 1/4 cup vegan Worcestershire sauce
- 60g Japanese stir-fry sauce or teriyaki
- 15g of tomato sauce
- 15g soy sauce
- 10g of brown sugar
- 2 tablespoons hemp seeds
For the noodles:
- 50ml of vegetable oil
- 1 small carrot, cut into thin sticks
- 1/2 onion, sliced
- Wedge of savoy cabbage, roughly chopped
- 3 dried shiitake mushrooms, rehydrated in hot water and sliced
- 2 spring onions, sliced (plus extra to garnish)
- 300g yakisoba noodles (wheat noodles)
- Salt and pepper, to season
- 75ml of sauce mixture
Recipe: Simon Toohey
Directions
10 mins to prep
10 mins to cook
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Step 1
Mix all sauce ingredients until combined. Set aside until the sugar has dissolved.
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Step 2
In a wok or a cast iron pan on high heat, place in the half the vegetable oil then carrot, onion and cabbage with a pinch of salt and pepper to season. Stir fry until the cabbage has softened and a slight amount of colour has kissed the cabbage. Take the mixture out of the pan.
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Step 3
Bring the pan back up to a very hot temperature and add in the remaining vegetable oil, mushrooms, spring onions and the noodles. Allow the noodles to absorb the flavours, then add in the remaining veg mix and 75ml of the sauce. Toss and mix until everything is covered.
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Step 4
Garnish with some finely chopped spring onion and serve!
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Recipe: Simon Toohey
