Vegetable Yakisoba

Ingredients

• 300g udon or yakisoba noodles
• 2 tbsp oil
• 1/4 cabbage, shredded
• 1 carrot, julienned
• 1 onion, sliced
• 3 spring onions, sliced
• 2 garlic cloves, minced
• For the sauce: 3 tbsp soy sauce, 2 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp brown sugar, 1 tsp oyster sauce

Instructions

1. Loosen the noodles in a bowl of hot water for a minute, then drain.
2. Mix the sauce ingredients in a small bowl.
3. Heat the oil in a wok and stir-fry the onion, carrot and cabbage for 3 minutes.
4. Add the garlic and noodles, toss for a minute.
5. Pour over the sauce and stir-fry until everything is glossy and coated.
6. Top with spring onion.

Serving suggestions

• Lovely topped with pickled ginger or a fried egg.

Storage & reheating

Keeps 2 days; reheat quickly in a hot pan with a splash of water.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions