One-Pot Veggie Yakisoba Recipe

Name: One-Pot Veggie Yakisoba
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cabbage, diced; 3 medium carrots, julienne-cut; 1/2 medium red bell pepper, julienne-cut; 1/2 onion, thinly-sliced; 2 stalks green onions, diced; 2 cups broccoli florets, cut in small, bite-sized pieces; 10 ounces soba noodles, dry; 3 tablespoons low sodium soy sauce; 3 tablespoons rice vinegar; 3 tablespoons mirin (sweet cooking rice wine); 1/2 teaspoon gingerroot, minced; 1 garlic clove, minced

Servings: persons

2 cups cabbage, diced
3 medium carrots, julienne-cut
1/2 medium red bell pepper, julienne-cut
1/2 onion, thinly-sliced
2 stalks green onions, diced
2 cups broccoli florets, cut in small, bite-sized pieces
10 ounces soba noodles, dry
3 tablespoons low sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons mirin (sweet cooking rice wine)
1/2 teaspoon gingerroot, minced
1 garlic clove, minced

1
Cook and drain soba noodles according to package directions.
2
Heat a large saute pan or wok with a small amount of oil. Add veggies and saute until crisp tender, about 5-7 minutes.
3
Meanwhile, whisk together the Yakisoba sauce by adding soy sauce, rice wine vinegar, mirin, fresh ginger and garlic. If you prefer more sweetness, add 1/2 tsp brown sugar.
4
Combine soba noodles with veggies and sauce in your pan. Use kitchen tongs to incorporate everything together.
5
Continue cooking until veggies have softened to your preference and the sauce has thickened a bit. If you like more sauce, you can always make and add more.
6
Serve warm. Enjoy!

402

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 2 cups cabbage, diced, 3 medium carrots, julienne-cut, 1/2 medium red bell pepper, julienne-cut, 1/2 onion, thinly-sliced, and more.

Yes, One-Pot Veggie 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!

One-Pot Veggie Yakisoba

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions