Vegetable Yakisoba

Japanese vegetable yakisoba with cabbage, carrots and noodles tossed in a tangy-savoury sauce.

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The vegetables are cooked first, then the noodles are added with a concentrated sauce so they stay springy rather than watery.

Ingredients

• 600 g yakisoba noodles
• 250 g cabbage (shredded)
• 1 carrot (thinly sliced)
• 1 red bell pepper (sliced)
• 0.5 onion (sliced)
• 3 spring onions (sliced)
• 2 tbsp neutral oil
• 2 tbsp Worcestershire sauce
• 1.5 tbsp soy sauce
• 1 tbsp ketchup
• 1 tbsp oyster sauce or vegetarian alternative
• 1 tsp sugar

Step-by-step method

1. Mix the Worcestershire sauce, soy sauce, ketchup, oyster sauce and sugar in a small bowl.
2. Loosen the noodles gently. If they are very firm, rinse briefly with warm water and drain well.
3. Heat 1 tablespoon oil in a large wok over high heat and stir-fry the onion, carrot and pepper for 2 minutes.
4. Add the cabbage and cook for another 2 minutes until just tender but still crisp.
5. Push the vegetables aside, add the remaining oil and noodles, and fry for 2 minutes so some strands pick up colour.
6. Pour in the sauce and toss continuously for 1–2 minutes until evenly coated.
7. Fold in the spring onions and serve immediately.