Prep 5 mins
Cook 0 mins
I really love Yakisoba but the commercial sauces often contain shrimp and or oyster extracts which contradict with the vegetarian diet. This version uses no animal products and is similar to the original. Make sure you use vegetarian worcestershire sauce, which is easily available in supermarkets.
- 473.18 ml soy sauce
- 59.14 ml rice vinegar
- 236.59 ml mirin
- 44.37 ml sugar
- 59.14 ml vegetarian worcestershire sauce
- Combine all items and whisk well.
- Sauce can be stored in a tightly closed container in the fridge for upto 3 months.
Wow! This was so good! We were looking for a Yaki Soba sauce recipe because we ran out of the dry seasoning that came with packaged Yaki Soba. Boy! Did we find one. We will not be buying packaged Yaki Soba again, making it fresh with this sauce from now on. The mirin is a must! It has a lot to do with what makes this sauce so good. We made 1/4 the amount called for in this recipe, and it was plenty to season noodles for 2 adults 2 kids. Thanks for sharing the recipe.