Veggie yakisoba noodles

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• Nives

  27 July 2010

  Nives rated and commented on this recipe

  

  I made this today. I didn't have any mirin, I used olive oil instead of sesame oil, and I used chinese cabbage which I had at home. It was still very tasty and I love the ginger flavour in it. Easy and quick. I'll definitely make it again!

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• Karen

  29 July 2010

  Karen rated and commented on this recipe

  

  This was tasty and very quick and easy. Followed the recipe and liked the sauce very much - the mirin gives it a lovely sweetness. Will make it again, maybe with a fried egg on top next time!

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• Mrs Horse

  09 September 2010

  Mrs Horse rated and commented on this recipe

  

  Added chicken also and used white cabbage, very yummy indeed! Added a couple dashes more soy sauce than the recipe requested.

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• Miss G

  17 October 2010

  Miss G rated and commented on this recipe

  

  Really lovely Noodles, I served them with Vegetable Tempura which completed the dish perfectly, have already cooked these three times and will be doing again for friends including the vegetable tempura and a glass of Sake, nom!

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• Elizabeth Graham

  30 January 2011

  Elizabeth Graham rated this recipe

  

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• idt1986

  09 February 2011

  idt1986 commented on this recipe

  could anyone help- by chilli sauce do they mean sweet thai chilli sauce??

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• DrPurloknitz

  01 March 2011

  DrPurloknitz commented on this recipe

  I second idt1986's question about the chili sauce. Hot or sweet? I've got both...I just don't know which one to use.

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• DrPurloknitz

  01 March 2011

  DrPurloknitz rated and commented on this recipe

  

  I made this dish tonight for dinner. I used Thai Sweet Chilli Sauce. It was phenominal. I will absolutely make this again and again.

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• Beverleydavis

  25 March 2011

  Beverleydavis rated this recipe

  

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• Petit_Josephine

  06 April 2011

  Petit_Josephine rated and commented on this recipe

  

  It was ok, I really liked the soba noodles, but the sauce was a little bit odd. Not disgusting, but odd. I used thai sweet chilli sauce in it also. I think there is also a MASS of noodles compared to the amount of veg, I really struggled to get mine in one pan! Is doable maybe with some tweaks.

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• Pink Lemonade

  05 July 2011

  Pink Lemonade rated and commented on this recipe

  

  I really enjoyed this recipe and would def make it agin... but probably with a few tweaks!! :)

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• Margot

  15 July 2011

  Margot rated and commented on this recipe

  

  Made this with some stir fried spiced tofu cubes. Went down a treat, but will use less noodles in the future. I also used the thai sweet sauce by the way.

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• le

  21 November 2011

  le rated and commented on this recipe

  

  made several times and always good and is now my favourite noodle recipe. didn't use mirin or chilli sauce, instead i always use fresh red chilli and pad thai sauce. also i've tried with different cabbages and definately chinese cabbage is the best tasting in this recipe. i suggest adding the carrots and onion first until half cooked ,then the cabbage just before the noodles.

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• Hristina Hristova

  03 January 2012

  Hristina Hristova rated and commented on this recipe

  

  Made this last night and it was great! I didn't add the ginger (personal taste) and also found the noodles to cook much quicker than the recipe said. All in all, really tasty. Tesco had all the ingredients, including the mirin.

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• honeyz

  05 January 2012

  honeyz rated and commented on this recipe

  

  First off, this dish is not meant to be made with soba noodles, but ramen noodles. Even though "soba" is part of its name. Actually making this fried dish with soba buckwheat noodles is a horrible idea, and definately not yakisoba. It needed a dash of worcestershire sauce. I would also make the sauce first, and boil it, to thicken and boil off alcohol, then add to the cooked cooled noodles, and veg. Otherwise the noodles get too soft. If you can find it, pickled ginger and some aonori flakes are nice on top.

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• Frank

  28 June 2012

  Frank rated and commented on this recipe

  

  Udon.. Not soba or ramen.. And the timing is a little off. Don't stir fry ginger on high heat for multiple minutes, it will burn. Good taste though!

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• Teast

  12 July 2012

  Teast rated and commented on this recipe

  

  Couldn't find any soba noodles in Sainsbury's so used two nests of medium egg noodles and this seemed to be a good quantity to me. Very tasty and frugal. I've been buying jars of wagamama chilli men sauce recently but this becomes expensive. This could become our family noodle tea of choice. Although I do need something less spicy for my 2 year old. Any suggestions?

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• fionasumisu

  29 July 2012

  fionasumisu rated and commented on this recipe

  

  I didn't use any chilli sauce - I thought Thai sweet chilli wouldn't be quite right in a Japanese recipe... I agree with the comments about the noodles - too much! A little too much cabbage too so i had to take some out before adding the noodles. It was really really tasty though. Next time I make it, I'll try it with the ginger (I used garlic instead) and fresh red chillies.

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• fionasumisu

  29 July 2012

  fionasumisu commented on this recipe

  oh! and I agree about the noodle type - I've had yakisoba as street food in Japan several times and I was sure it was ramen rather than soba!! soba tasted good too though! :)

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• Louise

  10 January 2013

  Louise rated and commented on this recipe

  

  Delicious. Used tender stem broccoli, and runner beans instead of cabbage. Very tasty way to use up vegetables. Would definitely make again.

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Ingredients

• 200g Japanese soba noodles
• 2 tbsp chilli sauce
• 2 tbsp mirin
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp grated ginger
• 2 large carrots , peeled and thinly sliced
• ¼ Savoy cabbage , roughly chopped
• 1 red onion or 4 spring onions , sliced

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian, Vegan, Low-fat

Ingredients

• 200g Japanese soba noodles
• 2 tbsp chilli sauce
• 2 tbsp mirin
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp grated ginger
• 2 large carrots , peeled and thinly sliced
• ¼ Savoy cabbage , roughly chopped
• 1 red onion or 4 spring onions , sliced

Per serving

483 kcalories, protein 17.9g, carbohydrate 10.1g, fat 3.6 g, saturated fat 0.4g, fibre 6.2g, salt 5.8 g

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