Yakisoba Vegano - Nuestro yakisoba vegano es una versión baja en grasa de este tradicional plato japonés que significa tallarines fritos y se prepara en tan sólo 30 minutos.

Yakisoba means “fried noodles” and is a typical Japanese dish. Our version is not fried and is actually low in fat. Also, tonkatsu or budgoll sauce is used to make this recipe. I have been looking for a long time for a brand that is healthy, but I couldn’t find it, so I have made a version in my own way. In the notes of the recipes I give you options so that you can make the yakisoba in a more traditional way than ours.



  • 1 zanahoria en juliana
  • 1/2 pimiento rojo en juliana
  • 1/2 cebolla morada en juliana
  • 1 y 1/2 tazas de col blanca en juliana (100 g)
  • 125 g de fideos chinos (4 onzas)
  • 275 g de tofu (10 onzas)

Para la salsa:

  • 2 cucharadas de tamari o salsa de soja
  • 2 cucharadas de concentrado de tomate
  • 2 cucharadas de sirope de agave
  • 1 cucharada de vinagre de manzana
  • 1/4 cucharadita de pimienta negra molida
  • 1/4 cucharadita de ajo en polvo
  • 1/4 cucharadita de cebolla en polvo
  • 1/8 cucharadita de jengibre en polvo


  1. Steam the vegetables for about 5 or 10 minutes or until cooked but al dente. You can also cook them.
  2. Cook the Chinese noodles according to the package instructions and strain them.
  3. Chop the diced tofu and sauté in a pan (we don’t use oil or other liquids, but you can use oil or water if you want) until browned.
  4. To make the sauce you just have to mix all the ingredients in a bowl until they are well integrated.
  5. In a pan add the noodles, vegetables, tofu and sauce. Stir and cook 1-2 minutes over medium-high heat.
  6. We serve it with black sesame seeds on top, but it’s optional.
  7. You can store vegan yakisoba in the fridge in an airtight container for 3-4 days.


  • If you want the recipe to be more like the original, you can sauté the vegetables in oil and then the noodles once cooked.
  • In Instead of Chinese noodles you can use spaghetti or noodles (with or without gluten) and cook them with 1 tablespoon of baking soda, so they will have the same texture and they will swell more. Don’t cook them al dente, they have to be well done, but not overdone either.
  • Use the vegetables you like best.
  • Makes 1/3 cup or 85 ml of sauce. If you want you can use tonkatsu sauce or commercial bulldog.
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