The plant-based version of one of our most beloved noodle dishes. We’ve given this Japanese street food classic a vegan twist. Without any ado, let’s unfold Wagamama Yasai Yaki Soba Recipe!
Place the rice noodles in a saucepan and cover with boiling water. Let them sit for 5 minutes, or until the noodles are cooked. Drain and rinse under cold running water. Drizzle with a teaspoon of oil, toss, and set aside.
Thinly slice the vegetables. Dice the garlic and ginger.
Heat oil in a wok or large pan over medium-high heat. Once hot, add all the vegetables, garlic, and ginger.
While the vegetables cook, heat some oil in a separate pan. Add the cubed tofu and cook until browned and crispy.
Once the vegetables have softened slightly, add the noodles to the pan. Toss quickly to coat the noodles with the oil. Cook for 3–4 minutes, stirring constantly.
Add some of the sauce and sriracha if you want extra spice. Mix everything together and cook until hot.
Divide between two plates, top with the crispy tofu, and garnish with spicy vinegar, pickled ginger, shallots, and sesame seeds. Enjoy!
Making the Sauce
Add the sugar, rice wine vinegar + malt vinegar to a pan on a low heat. Stir until the sugar is dissolved
Add the tomato ketchup + tamarind + stir to combine
