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Japanese Yakisoba with Cabbage & Carrots

Quick and Tasty Japanese Yakisoba with Cabbage & Carrots

A colorful, quick stir-fried noodle dish with cabbage and carrots, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 2 tablespoons Vegetable Oil or substitute with canola or avocado oil
  • 14 ounces Yakisoba Noodles fresh or instant, soaked and drained
  • 1 small Onion thinly sliced
  • 2 medium Carrots julienned
  • 4 cups Green Cabbage shredded
  • 3 stalks Green Onions chopped; save dark green for garnish
For the Sauce
  • 2 tablespoons Worcestershire Sauce substitute with a mix of soy sauce, rice vinegar, and brown sugar if needed
  • 2 tablespoons Soy Sauce low-sodium if desired
  • 1 tablespoon Ketchup
  • 1 tablespoon Oyster Sauce optional for vegetarian version
  • 1 teaspoon Sugar adjust to taste
Optional Toppings
  • 1 tablespoon Toasted Sesame Seeds
  • 1 tablespoon Pickled Ginger (Beni Shoga)
  • 2 tablespoons Japanese Kewpie Mayonnaise

Equipment

  • large skillet or wok

Method
 

Step-By-Step Instructions
  1. In a small bowl, whisk together Worcestershire sauce, soy sauce, ketchup, oyster sauce, and sugar until well combined. Set aside.
  2. Soak the yakisoba noodles in warm water for 1-2 minutes until softened, then drain well.
  3. Preheat a large skillet or wok over medium-high heat and add vegetable oil.
  4. Stir-fry the sliced onion and julienned carrots for 2-3 minutes until they begin to soften.
  5. Add the shredded cabbage and stir-fry for another 2-3 minutes until it wilts.
  6. Add the drained yakisoba noodles and pour the sauce over everything. Toss to coat.
  7. Toss vigorously for 2-4 minutes until the noodles are heated through and the sauce thickens.
  8. Mix in most of the chopped green onions, divide into bowls, and top with remaining green onions, sesame seeds, pickled ginger, and mayonnaise if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 800mgPotassium: 500mgFiber: 4gSugar: 7gVitamin A: 700IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Chop vegetables and whisk the sauce in advance to reduce cooking time. Store leftovers in an airtight container for up to 3 days.

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