Yakisoba Style Noodles Vegan recipe

Yakisoba Style Noodles

Cook 1 hr
Serves 4

Yakisoba is a Japanese noodle dish, which is a popular street food dish in Japan.

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For the tofu marinade:
396g Cauldron Organic Tofu, drained and pressed for 20-30 minutes, according to pack instructions, cut into approx. 3-4cm triangles
2 tbsp Tamari
2 tbsp mirin
1 tbsp rice vinegar
1 tbsp cornflour

For the Noodles:
2 tbsp sesame oil
2 tbsp vegetable oil
1 small onion, sliced
1 tbsp fresh ginger, grated
1 large carrot, peeled and cut into long thin ribbons
1 Chinese cabbage, shredded
6 spring onions, finely sliced
75g ramen noodles or medium egg noodles if not available, cooked according to pack instructions
1 tbsp sesame seeds
Bunch of parsley, finely chopped

For the Yakisoba Sauce:
3 tbsp vegetarian Worcestershire Sauce
2 tbsp tomato ketchup
1 tbsp soy sauce
1 tsp sugar


  1. Prepare the marinade by combining the Tamari, mirin and rice vinegar in a bowl. Place the tofu in the marinade, cover and refrigerate for 30 minutes. Place the cornflour on a tray or plate and coat the marinated tofu evenly in the flour.
  2. Heat the sesame oil in a large pan and fry tofu pieces until golden brown. Remove and set to one side. Fry the onions until softened then add the ginger, carrot, cabbage and spring onions for 2-3 minutes. Remove and set to one side.
  3. Combine the ingredients for the sauce in a small bowl.
  4. Heat the remaining oil and fry the noodles for 2-3 minutes. Stir in the vegetables and tofu. Then add the sauce and stir well. Garnish with a sprinkling of sesame seeds and chopped parsley.