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Japanese Yakisoba with Cabbage & Carrots

Savoring Japanese Yakisoba with Cabbage & Carrots Tonight

This Quick and Flavorful Japanese Yakisoba with Cabbage & Carrots offers an easy dinner option.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 2 tablespoons Vegetable Oil Can substitute with Canola or avocado oil.
  • 8 oz Yakisoba Noodles Soak in warm water to loosen if using instant noodles.
  • 1 medium Onion Thinly sliced.
  • 1 cup Carrots Julienned.
  • 2 cups Green Cabbage Shredded.
  • 4 stalks Green Onions Sliced; use white/light green for cooking and dark green for garnish.
For the Sauce
  • 2 tablespoons Worcestershire Sauce Essential for authenticity.
  • 2 tablespoons Soy Sauce Use low-sodium for a lighter dish.
  • 2 tablespoons Ketchup Adjust to taste.
  • 1 tablespoon Oyster Sauce Optional for vegetarian diets.
  • 1 teaspoon Sugar Balances savory flavors.

Equipment

  • Skillet
  • Bowl
  • Tongs
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a bowl, whisk together the Worcestershire sauce, soy sauce, ketchup, oyster sauce, and sugar until well combined. Set the sauce aside.
  2. If using instant yakisoba noodles, soak them in warm water for 1–2 minutes until they loosen. Drain well.
  3. Place a large skillet or wok over medium-high heat and wait for faint smoke to rise.
  4. Add vegetable oil, followed by the sliced onions and julienned carrots. Stir-fry for 2–3 minutes until onions are translucent.
  5. Add shredded green cabbage and stir-fry for another 2–3 minutes until it wilts and is tender.
  6. Gently toss in the yakisoba noodles and pour the prepared sauce over the mixture. Stir-fry for 2–4 minutes.
  7. Stir in most of the sliced green onions, reserving some for garnish.
  8. Transfer the yakisoba to serving bowls and garnish with reserved green onions.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 3500IUVitamin C: 30mgCalcium: 70mgIron: 2mg

Notes

Store leftover yakisoba in an airtight container for up to 3 days. Reheat gently on the stovetop.

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