One-Pot Veggie Yakisoba
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
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
directions
- Cook and drain soba noodles according to package directions.
- Heat a large sauté pan or wok with a small amount of oil. Add veggies and sauté until crisp tender, about 5-7 minutes.
- 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.
- Combine soba noodles with veggies and sauce in your pan. Use kitchen tongs to incorporate everything together.
- 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.
- Serve warm. Enjoy!
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.