Tuna Vegie Yakisoba Pic 1 Edited

Tuna Vegie Yakisoba

SERVES: 4  DIFFICULTY: Medium   COOKING TIME: 15 minutes

A can of tuna and a few vegies work wonders with Yakisoba


  • 270 g Hakubaku Organic Yakisoba
  • 2 tablespoons vegetable oil
  • 450g canned tuna, drained
  • 1 red capsicum, cored, large dice
  • 200 g cremini mushrooms, sliced
  • 1/4 cup green peas, frozen
  • ¼ cup frozen corn
  • 1 medium carrot, julienned
  • 60ml Yakisoba sauce

Garnish suggestions

  • Spring onions, sliced, / garlic chives / shiso leaves


  1. Cook Yakisoba as per packet directions. Drain. Set aside
  2. Heat 1 tbsp vegetable oil in a pan and add capsicum and carrot. Cook gently for 1 minute then add mushrooms and cook for 4 minutes.
  3. Add sauce, tuna, peas and corn and cook for a further 5 minutes, gently stirring occasionally.
  4. In a small frying pan, heat 1 tsp vegetable oil on high and add a quarter of the noodles. Form into a disc. Do not stir but let the noodles fry. When the bottom is browned, slide onto a plate and flip back over into the frying pan. Add a little more oil if required. Make 4.
  5. Place noodles on four plates. Top with tuna vegetable mixture and your preferred garnish.

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