VEGAN YAKISOBA NOODLES RECIPE | EASY JAPANESE RESTAURANT STYLE STIR FRY





LEARN HOW TO MAKE AN EASY JAPANESE STYLE VEGAN YAKISOBA NOODLES STIR FRY RECIPE!

LAY HO MA! Okay, so I’ve been planning on filming a vegan yakisoba episode for quite a while now and because of closures its been a challenge for me to find good soba noodles so I had to make do with the Japanese udon noodles I already have in my pantry. So technically, this is a yaki-udon recipe – don’t hate me 🙂 Join me in this episode and learn how to make a Japanese vegan yakisoba (or yakiudon) recipe that’s not only delicious but super easy as always. Let’s begin.

Ingredients:
175g extra firm tofu
pinch of salt and pepper
1 piece garlic
1 stick green onion
1/4lb button mushrooms
1/2 carrot
3 large leaves kappa cabbage
2 tbsp soy sauce
1 tbsp rice rice vinegar
1 tsp toasted sesame oil
2 tbsp ketchup
1 bundle udon noodles
drizzle of olive oil
small bunch bean sprouts
1/2 tbsp white sesame seeds
(optional hot sauce here – https://youtu.be/zExnovTzCrQ)

Directions:
1. Pre-heat the oven to 375F
2. Pat dry the extra firm tofu with a paper towel, then slice into slices
3. Spread the tofu onto a baking tray lined with parchment paper. Season with salt and pepper and bake in the oven for 25min
4. Finely slice the garlic. Finely chop the green onion keeping the green and white part separate
5. Half the mushrooms. Finely chop the carrot into matchsticks. Roughly chop the Napa cabbage
6. Bring a saucepan of water to boil for the noodles
7. Prep the sauce in a small bowl by combining the soy sauce, rice vinegar, sesame oil, and ketchup
8. Boil the udon noodles for half the time of package instructions (in this case, 4min). Strain out the water keeping 1/2 cup of cooking water
9. When the tofu is done, heat up a sauté pan on medium high heat. Add a drizzle of olive oil
10. Add the white parts of the green onion and garlic. Then, add the kappa cabbage and sauté for 2min
11. Add the mushrooms, carrots, about 1/2 cup of the tofu and sauté for 1 min
12. Add the noodles, sauce, the reserved cooking water, and the bean sprouts
13. Sauté for a few minutes until the sauce is absorbed by the noodles
14. Plate and garnish with the green onion and white sesame seeds (and optional homemade hot sauce on the side)

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Wil Yeung is a wedding and commercial photographer and videographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me on my channel for episodes on photography, entrepreneur motivation, and to learn to cook with absolute confidence!

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