Vegetable Yakisoba

Name: Vegetable Yakisoba
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 300 g Cooked wheat noodles; 150 g Cabbage, shredded; 80 g Carrot, thin strips; 100 g Mushrooms, sliced; 1 tbsp Cooking oil; 1 tbsp Soy sauce; 1 tbsp Tomato ketchup; 1 tsp Rice vinegar

Cooked wheat noodles pick up a tangy soy and tomato sauce alongside cabbage, carrot and mushrooms.

AI-generated serving illustration; actual results may vary.

JapaneseFood

15 minPrep

10 minCook

25 minTotal

EasyDifficulty

Servings

Ingredients

Method

Loosen the cooked noodles with warm water and drain; mix soy sauce, ketchup and vinegar.
Heat oil over medium-high heat; stir-fry mushrooms and carrot for 3 minutes.
Add cabbage and stir for 2 minutes until it begins to soften.
Add noodles and sauce; toss for 3–4 minutes until steaming throughout and evenly coated.

Tap an ingredient or step to tick it off as you cook.

Tips

Choose cooked noodles suitable for stir-frying rather than raw pasta.
Drain noodles well to keep the sauce from becoming watery.

Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.

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