Garden Yakisoba Recipe

Name: Garden Yakisoba
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp Coconut oil; 1 small Onion, diced; 3 medium Carrots, Julienne cut; 3 clove Garlic, smashed and sliced; 3 large Mushrooms, chopped; 8 Savoy cabbage leaves, sliced in inches; 1 cup Snow peas; 1 cup Bean sprouts; 1 packages Soba noodles; 1 Water; 1/4 cup Ketchup; 4 tbsp Worcestershire sauce; 1 tsp Grated ginger; 1 tbsp Honey; 4 tbsp Soy sauce; 1/4 cup Sake (rice wine)

Servings: persons

3 tbsp Coconut oil
1 small Onion, diced
3 medium Carrots, Julienne cut
3 clove Garlic, smashed and sliced
3 large Mushrooms, chopped
8 Savoy cabbage leaves, sliced in inches
1 cup Snow peas
1 cup Bean sprouts
1 packages Soba noodles
1 Water
1/4 cup Ketchup
4 tbsp Worcestershire sauce
1 tsp Grated ginger
1 tbsp Honey
4 tbsp Soy sauce
1/4 cup Sake (rice wine)

1
In a medium pot, boil water.
2
In a very large frying pan or grill, melt the coconut oil on high heat.
3
SautAS the onion and carrots in the oil for 5 minutes.
4
Add the garlic and mushrooms.
5
SautAS for 3 minutes.
6
Add the cabbage, snow peas and bean sprouts and cook everything together till they are semi-crisp.
7
By now the water should be ready for the Soba noodles.
8
Empty the entire bag into the water and boil for 2 minutes.
9
Pour the noodles into a colander and rinse with cold water.
10
Add the noodles to the veggies and allow them to cook in the pan using tongs to pick them up and drop them.
11
While the noodles are cooking, combine the ginger, honey, ketchup, Worcestershire sauce, soy sauce and sake in a small mixing bowl.
12
Add the sauce to the noodles and cook for about 5 minutes while using the tongs to mix and coat all the ingredients together.
13
Serve hot, garnish with grated nori (seaweed) or sesame seeds or green onion.
14
Enjoy

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tbsp Coconut oil, 1 small Onion, diced, 3 medium Carrots, Julienne cut, 3 clove Garlic, smashed and sliced, and more.

Yes, Garden Yakisoba falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garden Yakisoba

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions