LEARN HOW TO MAKE AN EASY JAPANESE STYLE VEGAN YAKISOBA NOODLES STIR FRY RECIPE!
LAY HO MA! Okay, so I’ve been planning on filming a vegan yakisoba episode for quite a while now and because of closures its been a challenge for me to find good soba noodles so I had to make do with the Japanese udon noodles I already have in my pantry. So technically, this is a yaki-udon recipe – don’t hate me 🙂 Join me in this episode and learn how to make a Japanese vegan yakisoba (or yakiudon) recipe that’s not only delicious but super easy as always. Let’s begin.
175g extra firm tofu
pinch of salt and pepper
1 piece garlic
1 stick green onion
1/4lb button mushrooms
3 large leaves nappa cabbage
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
2 tbsp ketchup
1 bundle udon noodles (ideally soba noodles)
drizzle of olive oil
small bunch bean sprouts
1/2 tbsp white sesame seeds
(optional hot sauce here – https://youtu.be/zExnovTzCrQ)
1. Pre-heat the oven to 375F
2. Pat dry the extra firm tofu with a paper towel, then slice into slices
3. Spread the tofu onto a baking tray lined with parchment paper. Season with salt and pepper and bake in the oven for 25min
4. Finely slice the garlic. Finely chop the green onion keeping the green and white part separate
5. Half the mushrooms. Finely chop the carrot into matchsticks. Roughly chop the Napa cabbage
6. Bring a saucepan of water to boil for the noodles
7. Prep the sauce in a small bowl by combining the soy sauce, rice vinegar, sesame oil, and ketchup
8. Boil the udon noodles for half the time of package instructions (in this case, 4min). Strain out the water keeping 1/2 cup of cooking water (not necessary if using a non stick pan)
9. When the tofu is done, heat up a sauté pan on medium high heat. Add a drizzle of olive oil
10. Add the white parts of the green onion and garlic. Then, add the nappa cabbage and sauté for 2min
11. Add the mushrooms, carrots, about 1/2 of the tofu and sauté for 1 min
12. Add the noodles, sauce, the reserved cooking water, and the bean sprouts
13. Sauté for a few minutes until the sauce is absorbed by the noodles
14. Plate and garnish with the green onion and white sesame seeds (and optional homemade hot sauce on the side)
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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