Wagamama Vegan Vegetable Yaki Soba with Mushroom Recipe 2024:

Hey plant-based noodle enthusiasts! If you’re a fan of Wagamama’s Yasai Yaki Soba, you’re in for a treat. Our 2024 recipe is a veggie-packed delight, capturing the essence of the iconic dish without any meat or eggs. 

Imagine a vibrant stir-fry loaded with colorful veggies and savory mushrooms, creating a symphony of flavors in every bite. This quick and satisfying recipe is perfect for busy weeknights or a fun weekend dinner.

Grab your wok, your favorite vegetables, and get ready to experience the deliciousness of vegan YakiSoba right in your own kitchen!

Wagamama Vegan Vegetable Yaki Soba with Mushroom Recipe

Ingredients

For the Noodles:

• 200g dried soba noodles (buckwheat noodles)
• 2 tablespoons vegetable oil

For the Vegetables:

• 2 shallots, thinly sliced
• 8 mushrooms (chestnut, shiitake, or mix), sliced
• 1 red bell pepper, sliced
• 1/2 red onion, thinly sliced
• 1 bunch spring onions, sliced
• 1 handful broccoli florets, cut into bite-sized pieces
• 1 handful shredded kale (optional)
• 1 green chili pepper, deseeded and thinly sliced (optional)
• 100g bean sprouts

For the Sauce:

• 3 cloves garlic, minced
• 1 knob ginger, grated
• 6 tablespoons caster sugar
• 2 tablespoons rice wine vinegar
• 2 tablespoons malt vinegar
• 3 tablespoons tomato ketchup
• 4 tablespoons tamarind concentrate
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• Pinch of salt
• 1 tablespoon amai sauce (sweet soy sauce)
• 1 teaspoon sriracha sauce (optional)

For Garnish (Optional):

• Pickled ginger
• Crispy shallots
• Sesame seeds
• Spicy vinegar

Additional Notes:

• Feel free to substitute the vegetables with your favorites, such as asparagus, sugar snap peas, or baby corn.
• Adjust the amount of chili pepper and sriracha sauce according to your spice preference.
• You can use vegan-friendly tofu or tempeh for added protein.

step by step instruction for Wagamama Vegan Vegetable Yaki Soba with Mushroom:

Prepare the Noodles:

1. Cook the soba noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.

Stir-fry the Vegetables:

2. Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat. Add the shallots and mushrooms and stir-fry for 2-3 minutes until softened.
3. Add the red bell pepper, red onion, and spring onions. Stir-fry for another 2-3 minutes until slightly softened.
4. Add the broccoli florets and kale (if using) and stir-fry for another 1-2 minutes until broccoli is tender-crisp.
5. Push the vegetables to the side of the pan and add the remaining 1 tablespoon of oil. Add the green chili pepper (if using) and stir-fry for 30 seconds to release its flavor.
6. Add the bean sprouts and stir-fry for another minute until heated through.

Make the Sauce:

7. While the vegetables are cooking, whisk together the garlic, ginger, sugar, rice wine vinegar, malt vinegar, tomato ketchup, tamarind concentrate, soy sauces, salt, amai sauce, and sriracha sauce (if using) in a small bowl.

Combine and Finish:

8. Push the vegetables to one side of the pan again and add the cooked noodles. Pour the sauce over the noodles and vegetables and toss to combine.
9. Cook for another 1-2 minutes, stirring constantly, until the sauce is heated through and coats the noodles and vegetables evenly.
10. Serve immediately garnished with pickled ginger, crispy shallots, sesame seeds, and spicy vinegar (optional).

Tips:

• Use a hot wok or pan for optimal stir-frying.
• Cook the vegetables in batches if your pan is crowded to avoid steaming.
• Adjust the cooking time of the vegetables depending on their thickness and desired crispness.
• Feel free to customize the vegetables and sauce to your liking.

Enjoy your delicious homemade Wagamama Vegan Vegetable Yaki Soba!

health consideration:

• Generally vegan and gluten-free (use gluten-free soy sauce).
• Good source of fiber, vitamins, and minerals from vegetables.
• Moderate in sodium due to soy sauce and ketchup (use low-sodium options if needed).
• Moderate in sugar due to sugar and ketchup (adjust or use reduced-sugar alternatives).
• Mushrooms: Choose easier-to-digest varieties if you have stomach sensitivities.
• Spicy ingredients: Adjust or omit if you prefer milder flavors.
• Soy sauce: High in sodium, consider low-sodium options if needed.
• Amai sauce: Sweet, be mindful of sugar intake.
• Boost protein: Add tofu, tempeh, or edamame for a more balanced meal.
• Fresh ingredients: Ensure proper storage for optimal quality and safety.
• Consult a healthcare professional for personalized advice if you have any concerns.

“Indulge in the delectable flavors of Wagamama’s Teriyaki Salmon Soba with this 2024 recipe, a perfect blend of succulent teriyaki-glazed salmon and satisfying soba noodles.” Wagamama Teriyaki Salmon Soba Recipe 2024.

Conclusion:

So, behold your homemade Wagamama-inspired Vegan Vegetable Yaki Soba with Mushroom! A plant-based marvel, it’s a symphony of vibrant veggies, savory mushrooms, and umami-rich sauce. Ideal for swift weeknight dinners or delightful weekend indulgence, this dish lets you dance through a spectrum of flavors.

Customize with preferred veggies, adjust spice levels; it’s not just delicious but also vegan and easily goes gluten-free with the right soy sauce. Consider health by adding protein sources like tofu or tempeh. With your trusty wok and fresh ingredients, relish the joy of homemade YakiSoba right in your own kitchen. Embark on a delightful flavor journey – happy cooking!