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Japanese Vegetable Stir-Fried Noodles (Yasai Yaki Soba)

Healthy vegetarian stir-fry featuring soba noodles, fresh vegetables, and eggs in a thickened teriyaki and yellow bean sauce dressing.

EasyVegetarianHealthyJapaneseNoodlesStir-Fry

Estimated Nutrition

Per Serving Total
Calories 710.2 kcals 1420.4 kcals
Carbohydrates 85.7 grams 171.4 grams
Fat 29.1 grams 58.2 grams
Protein 26.4 grams 52.8 grams
Cook Time
15 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
100
ml
Teriyaki Sauce
ready-made
4.5
tbsp
Yellow Bean Sauce
ready-made, crushed
4
tbsp
Teriyaki Sauce
ready-made
Dairy
2
piece
Egg
free-range, beaten
GrainsCereals
200
g
Soba Noodles
NutsSeeds
1
stalk
Lemongrass
tough outer leaves removed, soft inner core crushed and finely sliced
2
clove
Garlic
peeled, finely chopped
0.5
tsp
Sesame Seeds
to serve
OilsFats
3
tbsp
Vegetable Oil
Vegetables
1
tbsp
Ginger
freshly grated root
0.5
piece
Green Pepper
seeds removed, sliced
0.5
piece
Red Pepper
seeds removed, sliced
1
piece
Onion
peeled, thinly sliced
8
piece
Spring Onion
trimmed, sliced
10
piece
Mushroom
sliced
1
handful
Bean Sprouts
fresh

Steps

  • Boil teriyaki sauce, yellow bean sauce, lemongrass, and ginger in a small pan while stirring.
  • Simmer the sauce for 8-10 minutes until thickened and set aside.
  • Cook soba noodles in boiling water for 2-3 minutes, then drain and refresh with cold water.
  • Mix eggs, peppers, onions, mushrooms, garlic, bean sprouts, and teriyaki sauce in a bowl.
  • Stir-fry the vegetable mixture and cold noodles in a wok with oil for 3-4 minutes.
  • Divide into bowls, drizzle with the prepared dressing, and garnish with sesame seeds.