Easy Vegan Yakisoba Recipe
Yakisoba Noodles are one of my favorite dishes to order at Japanese restaurants. One evening, I found myself craving them and decided to create my own version using inspiration from a few classic yakisoba recipes, plus whatever I had on hand in my kitchen.
When exploring new recipes, I love to learn from food bloggers and cookbook authors who have personal ties to the cuisine’s cultural roots. For this Vegan Yakisoba recipe, I drew inspiration from two incredible Japanese food bloggers, Namiko (Nami) and Lisa, whose recipes never fail to deliver authentic flavors.
Inspiration For This Yakisoba Recipe
Look for a more authentic Yakisoba experience (which includes ingredients like oyster sauce, Worcestershire sauce, and often meat), then check out this Yakisoba recipe by Namiko Hirasawa Chen. Nami’s food blog Just One Cookbook focuses on authentic and modern Japanese recipes.
Another fantastic food blogger is Lisa the voice behind Okonomi Kitchen. Her Yakisoba is 100% plant-based. Lisa uses her background which includes a lot of Japanese influences in her recipes and cooking. Fun fact, in Japanese Okonomi (お好み), translates to “how you like” or “what you like”.
Like Lisa and Nami, I hope this Yakisoba Noodle recipe inspires you to get into the kitchen to cook, play, and even go on a culinary adventure in the comfort of your own home.
The Ingredients: Vegan Yakisoba-Inspired Sauce
Homemade Yakisoba Stir-Fry Sauce is thick, savory, and slightly sweet, just the way it should be.
While traditional Yakisoba sauce often calls for oyster or Worcestershire sauces, it’s easy to create a delicious vegan version with a few simple swaps. With these key ingredients, you can make your own Yakisoba stir-fry sauce at home that’s every bit as flavorful as the classic.
Here’s a breakdown of the essential ingredients that bring this vegan Yakisoba sauce to life:
Soy Sauce and Apple Cider Vinegar: These two ingredients create a tangy, umami-rich base, mimicking the flavor of Worcestershire sauce. While I use apple cider vinegar, you could also use rice vinegar or rice wine vinegar for a slightly sweeter, more delicate tang.
Onion, Garlic, Ginger Powder, and Cinnamon: These spices add depth and warmth to the sauce. They’re commonly used to create the bold, balanced flavors found in traditional Yakisoba sauces.
Mushroom Sauce: Instead of oyster sauce, mushroom sauce brings an earthy, umami-rich flavor. It pairs perfectly with mushrooms in the Yakisoba noodles. You can also use vegan or vegetarian oyster sauce as an alternative.
Date Syrup: Yakisoba sauce is known for its sweet-savory balance. I prefer date syrup for natural sweetness, but you can also use sugar, honey, or maple syrup. Adjust the sweetness to your taste.
Ketchup: A classic ingredient in traditional Yakisoba sauce. I like to use no-added-sugar ketchup to keep it wholesome while still delivering that tangy, slightly sweet flavor.
The Ingredients: Vegan Yakisoba-Inspired Noodles
Noodles: You can purchase soba noodles at some grocery stores and international markets. However, to bump up the protein in this vegan stir-fried noodle dish, I use Barilla Protein+ Spaghetti.
You could also replace the soba noodles with udon noodles, which the dish would then be called yaki udon noodles.
Other noodle options are buckwheat noodles or ramen noodles.
Veggies: Typical vegetables in a Yakisoba recipe might include cabbage, onions, bean sprouts, and carrots. In this recipe, I use what I had in my kitchen due to seasonal availability. Luckily for me, mushrooms are available year-round because I purchase from Columbia Mushroom Company, a small business growing mushrooms in the Columbia Gorge.
Mushrooms: Yakisoba typically includes meat such as chicken, pork, or fried ham. Rather than meat, I like to use mushrooms, because the mushrooms pair oh so well with the mushroom sauce, an ingredient in the Yakisoba sauce. Some mushrooms that would work well include shiitake mushrooms, oyster mushrooms, and portabella mushrooms.
Greens: I used “braising greens” from the farmer’s market. Choose whatever seasonal greens are available such as spinach, cabbage, or kale.
Scallions (green onions): You could use yellow onions, white onions, scallions, or even shallots in this recipe.
Optional: Garnish with some toasted sesame seeds, sliced red bell pepper.
How to Make this Vegan Yakisoba-Inspired Noodle
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the Barilla Protein Spaghetti according to package instructions until al dente.
- Drain the pasta, reserving 1/4 cup of pasta water, and set aside.
Step 2: Make the Yakisoba-Inspired Sauce
- In a small bowl, combine the soy sauce, apple cider vinegar, mushroom sauce, date syrup, ketchup, onion powder, garlic powder, ground ginger, and ground cinnamon.
- Whisk the ingredients until smooth. Taste the sauce and adjust for sweetness or tanginess as needed. Set aside.
Step 3: Sauté the Veggies
- Heat 1 tbsp of avocado oil in a large skillet or wok over medium heat.
- Add the sliced shiitake mushrooms and sauté for 3-4 minutes, stirring occasionally, until browned and tender.
- Add the white parts of the scallions and cook for 1-2 minutes, allowing them to soften.
- Add the spinach and cook for 1-2 minutes until wilted.
Step 4: Combine Pasta & Sauce
- Reduce heat to medium. Add the cooked spaghetti to the skillet with the sautéed vegetables.
- Pour in the Yakisoba-inspired sauce from the small bowl and add the reserved 1/4 cup of pasta water. Toss everything together, ensuring the pasta is evenly coated in the sauce.
- Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly and clings to the pasta.
Step 5: Garnish & Serve
- Remove from heat and sprinkle with the green parts of the scallions.
- Serve hot and enjoy your savory-sweet Vegan Yakisoba-Inspired Protein Pasta
For an extra boost of flavor and texture, you may add additional chopped scallions, sesame seeds, or fresh herbs as a garnish. For a heartier meal, try adding sautéed or baked tofu coated in the Vegan Yakisoba sauce, it’s a delicious way to make this quick and easy dish even more satisfying.
Optional Add Ins and Substitutions
Add-Ins
Take your Vegan Yakisoba-Inspired Protein Pasta to the next level by adding extra veggies, protein, and garnishes for more flavor, texture, and nutrition. Here are some tasty add-ins to try:
- Bump up the veggies
- Red Bell Peppers: Add a pop of color and sweetness. Sauté them with the mushrooms for a vibrant, crisp-tender bite.
- Baby Corns: Slice them in half and toss them in with the mushrooms for a hint of sweetness and crunch.
- Bok Choy: Add baby bok choy or chopped bok choy for a tender, leafy addition. Toss it in just before the spinach to prevent overcooking.
- Snap Peas: Add snap peas for a bright, fresh crunch. Sauté them with the scallions for just a minute or two to keep them crisp.
- Seaweed Flakes: Sprinkle seaweed flakes on top just before serving for a boost of umami flavor and extra nutrients.
- Favorite Plant-Based Protein: You can swap tofu for your favorite plant-based protein, such as tempeh, seitan, or a store-bought plant-based “chicken” alternative.
Substitutions
If you don’t have the exact ingredients on hand, no problem! Here are some simple swaps to make this recipe work with what you have:
- Barilla Protein Spaghetti → Fresh Ramen Noodles or Egg Noodles for a more traditional Yakisoba feel.
- Apple Cider Vinegar → Rice Vinegar for a more authentic, subtly sweet tang in the sauce.
- Shiitake Mushrooms → Use button mushrooms, cremini mushrooms, or your favorite variety of mushrooms.
- Firm Tofu → Swap it for your favorite plant-based protein, like tempeh, seitan, or a meat alternative.
The Best Tips
Want to make the most flavorful, perfectly textured Vegan Yakisoba-Inspired Protein Pasta? Here are some of the best tips to ensure your dish turns out amazing every time:
Cook Pasta Until Al Dente
- If using spaghetti or other dry pasta, be sure to cook it until al dente. It will finish cooking in the sauce, soaking up all that savory-sweet flavor.
Sauté in Stages
- Cook heartier veggies (like mushrooms and red bell peppers) first. Delicate greens like bok choy and spinach should be added later to avoid overcooking.
Get the Sauce Right
- Use a small bowl to mix the Yakisoba sauce before adding it to the pan. This ensures all the flavors are evenly distributed. Adjust the sweetness and tang to taste by adding a little extra date syrup or rice vinegar.
Garnish Like a Pro
- Top with fresh spring onions, chopped scallions, sesame seeds, and seaweed flakes for added crunch, flavor, and visual appeal. This finishing touch makes the dish feel like restaurant-quality Yakisoba.
Dietitian Approved Ingredient: Protein Pasta
As a dietitian who trains for endurance races and follows a mostly plant-based diet, I’m always mindful of my protein intake. One of my favorite ways to boost my daily protein is by using protein pasta — and Barilla Protein+ is a go-to option.
These noodles are high in protein (10g per 2oz serving) and fiber (4g per serving) and are 100% plant-based. Plus, they hold up beautifully in stir-fries, unlike rice noodles, which often fall apart.
The sturdy texture makes them perfect for dishes like this Yakisoba-Inspired Protein Pasta.
How I Boost My Protein Intake
Here are a few ways I incorporate extra protein into my meals:
- Supplementing smoothies, oatmeal, and baked goods with protein powder
- Mixing half chickpea pasta with half plain pasta in pasta salads, stir-fries, and soups
- Using protein pasta like Barilla Protein+
For this recipe, I chose Barilla Protein+ to ensure every bite is packed with protein, fiber, and hearty texture, all essential for supporting my training and recovery.
Like This Recipe? Check Out My Other Posts!
Healthy and Easy Vegan Kimchi Instant Ramen
Vegan Yakisoba-Inspired Noodles
Equipment
- 1 wok or large skillet
- 1 noodle pot and colander
- wooden spoon or rubber spatula
- 1 Set measuring spoons
Ingredients
- 1 lbs cooked barilla protein+ spaghetti cooked per packaging instruction. See recipe notes.
- 1 tbsp avocado oil
- 2 cup sliced shiitake mushrooms
- 2 cups spinach or other greens mixed or alone like kale, collards, bok choy, cabbage
- 1/3 cup chopped scallion greens
Yakisoba Inspired Sauce
- 3 tbsp soy sauce
- 3 tbsp apple cider vinegar
- 2 tbsp mushroom sauce
- 2 tbsp date syrup or maple syrup
- 1 tbsp ketchup
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/4 tsp ground cinnamon
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the Barilla Protein Spaghetti according to package instructions until al dente.Drain the pasta, reserving 1/4 cup of pasta water, and set aside.
Step 2: Vegan Yakisoba Inspired Sauce
- In a small bowl, combine the soy sauce, apple cider vinegar, mushroom sauce, date syrup, ketchup, onion powder, garlic powder, ground ginger, and ground cinnamon.Whisk the ingredients until smooth. Taste the sauce and adjust for sweetness or tanginess as needed. Set aside.
Step 3: Sautee the Veggies
- Heat 1 tbsp of avocado oil in a large skillet or wok over medium heat.Add the sliced shiitake mushrooms and sauté for 3-4 minutes, stirring occasionally, until browned and tender.Add the white parts of the scallions and cook for 1-2 minutes, allowing them to soften.Add the spinach and cook for 1-2 minutes until wilted.
Step 4: Combine Pasta & Sauce
- Reduce heat to medium. Add the cooked spaghetti to the skillet with the sautéed vegetables.Pour in the Yakisoba-inspired sauce from the small bowl and add the reserved 1/4 cup of pasta water. Toss everything together, ensuring the pasta is evenly coated in the sauce.Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly and clings to the pasta.
Step 5: Garnish & Serve
- Remove from heat and sprinkle with the green parts of the scallions.Serve hot and enjoy your savory-sweet Vegan Yakisoba-Inspired Protein Pasta
Notes
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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