Vegetable Yakisoba

Vegetable Yakisoba

SERVES: 3  DIFFICULTY: Medium   COOKING TIME: 10 minutes

Hearty street food – cooked at home



  • 20 ml Soy sauce
  • 15 ml Mirin
  • Salt, to taste
  • Pepper, to taste


  • 270g Hakubaku Organic Yakisoba
  • 1 tbsp vegetable oil
  • 500 g Savoy Cabbage, dice cut
  • 400 g Bean shoots
  • 250 g Garlic chives, 3 cm length cut
  • 8 Shitake Mushroom, sliced
  • 200g Carrot, 3 cm length slices julienned
  • 1 Red Capsicum, sliced



  • Beni Shoga (Red Pickled Ginger), to taste
  • Ao Nori (Dried Seaweed Flakes), to taste


  1. Prepare the Hakubaku Organic Yakisoba as per pack instructions, drain and set aside.
  2. On high heat, add oil to a wok. Add cabbage, carrot and capsicum and stir fry for 2-3 minutes. Add in bean shoots, garlic chives and shitake mushrooms and stir fry for 2 minutes. Add in Yakisoba noodles and toss to combine.
  3. Season well with salt and pepper, give it a couple of tosses and cook until the noodles are hot and the vegetables are cooked but still have a crunch.
  4. Add soy sauce and mirin, toss a few more times to combine all, then divide between 3 plates, topping with beni shoga and sprinkle of ao nori on top.

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