I cooked vegan yakisoba the other day and realized I haven’t shared my quick and easy recipe here on the blog. I call it my lazy girl noodles because you can throw in any vegetables, any sauce, boil noodles, stir-fry and voila, you’ll have your Japanese fix in 15 minutes or less.
If you are following a whole food plant-based diet, strive for oil-free cooking. Oil is considered processed and empty calories. Meaning, no nutritional value. Also, recipes are here to guide us but feel free to tweak anytime. Don’t have a particular ingredient? replace with what you have! That’s the beauty of cooking and the more you do it, the more you get accustomed to stress-free cooking.
Yakisoba can be made with different sauces: teriyaki, sweet, spicy, the choices are endless. For this version, I used vegan mushroom oyster sauce.
So let’s jump right in!
I call this lazy girl noodles because you can use whatever vegetables, noodles and sauce you have. And voila, you have your delicious Japanese fix in 15 minutes or less.
- 1 pack buck wheat noodles
- 5-6 mushrooms sliced
- 1 pack vegetable stir-fry blend (broccoli, carrots, snap peas)
- 4 stems bok choy
- 1/2 cup water
- 1/4 cup vegan mushroom oyster sauce
- dash sesame seeds
Cook noodles per instructions.
Stir-fry vegetables with water.
Add sauce to vegetables.
Transfer cooked noodles to pan and mix with vegetables.
Serve hot. Top with sesame seeds
It’s officially lunch time and looking at these photos make me want to cook yakisoba again! Have fun with your yakisoba!
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