Vegan Yakisoba-Inspired Noodles
This Quick Vegan Yakisoba recipe is a variation of one of my go-to weeknight meals, a noodle stirfry, ready in under 30min, with a ton of veggies! I use protein noodles for extra protein and the firm noodle does not break apart during the flash fry!
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
Noodles: Cook the noodles per package instructions. This step can be done a day or two in advance if making bulk noodles for the week. Option to use Yakisoba noodles, regular spaghetti, or other wheat long noodle of choice. However, I find the protein noodles work really well in a noodle stir-fry. They are hearty and do not break apart easily.
Garnish: For an extra boost of flavor and texture, you may add additional chopped scallions, sesame seeds, or fresh herbs as a garnish.
Added Protein: 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.
Nutrition
Calories: 462kcalCarbohydrates: 87gProtein: 22gFat: 6gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 813mgPotassium: 1025mgFiber: 13gSugar: 15gVitamin A: 1510IUVitamin C: 6mgCalcium: 34mgIron: 5mg
Tried this recipe?Let us know how it was!