Veggie Yakisoba
Recipe type: dinner
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 8 oz.packages fresh yakisoba noodles
  • ⅓ cup ketchup
  • ⅓ cup mirin
  • 3 Tbsp. low sodium soy sauce
  • 2 tsp. toasted sesame oil
  • 1 Tbsp. grapeseed oil, plus additional oil as needed
  • ½ medium carrot (about 2 ounces), peeled and cut into small strips
  • ½ red onion, vertically sliced
  • ¼ savoy cabbage (about 10 ounces), cored and shredded
  • 2 garlic cloves, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 2 ripe, avocados, seeded, peeled, cut into thin slices, then halved
  • 3 scallions, thinly sliced
  1. Heat and separate the noodles according to the package directions. Set aside.
  2. Combine ketchup, mirin, soy sauce, & sesame oil in a small bowl, set aside.
  3. Heat the grapeseed oil in a large sauté pan or work over medium-high heat.
  4. Add the carrots and onions and stir-fry from 1 minute
  5. Add the cabbage and continue to stir-fry until the veggies have softened.
  6. While cooking, drizzle in additional grapeseed oil as needed.
  7. Add the garlic and ginger and cook until fragrant, about 30 seconds.
  8. Add the noodles to the pan and toss to combine
  9. Add the ketchup mixture and stir constantly until everything is well coated,
  10. Stir until most of the liquid has evaporated, about 3 to 4 minutes.
  11. Remove from the heat, top with avocado slices and scallions, serve
Recipe by Veggie Punk Kitchen at