• Sharon Rhys

Yakisoba with Sushi Age

Yakisoba, a street food common in Japan can be easily made at home to satisfy your craving for stir fried noodles. Add your favorite vegetables and protein to make this dish your own. This dish is versatile and very forgiving.

For my version of yakisoba, I used Brussel sprouts instead of cabbage along with carrots and red chili pepper. As for protein, I used sliced sushi age. You can however, choose firm tofu. I chose the former since I like the texture and consistency of sushi age.

To complete this stir fry dish, I adapted the sauce from @justonecookbook. The original sauce recipe did not include cooking wine, vegan fish sauce or minced ginger. For personal preference, I added the aforementioned ingredients for added flavor.



Makes: ~ 3 servings



**4 tbsp. vegan Worcestershire sauce (see Notes)

**4 tsp. vegetarian oyster sauce (see Notes)

4 tsp. ketchup

2 tsp. tamari

2 tsp. vegan fish sauce

1½ tsp. cooking wine

1 tsp. raw cane sugar

**½ tsp. organic minced ginger (see Notes)


  1. Whisk all sauce ingredients together until well combined. Set aside

Main Ingredients

1 tbsp. grapeseed oil

3 garlic cloves (sliced)

75 gm red onion (sliced)

208 gm Brussel sprouts (finely sliced)

85 gm carrot (julienned)

1 red chili pepper (julienned)

**2 pieces Tokusen sushi age (see Notes)

**17 oz. fresh yakisoba / wheat noodles (discard flavor packets; see Notes)

salt to taste

black pepper to taste

½ tsp. sesame oil


1 scallion (sliced)

aonori (opt.)

pickled red ginger (opt.)

Preparing the Sushi Age

  1. In a small pot, lightly boil the sushi age for a few minutes to remove excess oil.

  2. Drain the boiled sushi age.

  3. Squeeze out excess water from the sushi age.

  4. Slice the sushi age. Set aside.

Preparing the Noodles

  1. In a medium pot, boil 4 cups of water.

  2. Turn off heat once the water is boiled.

  3. Add the wheat noodles to the boiled water.

  4. Quickly separate the noodles.

  5. Drain the noodles and set aside.

Stir Frying the Noodles

  1. In a large skillet on medium low heat, add the oil. Once the oil heats up, add the garlic slices. Sauté until a fragrant but not brown.

  2. Increase the heat to medium. Add the onion, Brussel sprouts, carrot, chili pepper and a pinch of salt. Sauté until just cook through. Vegetables should still remain a little firm.

  3. Next, add the sushi age, noodles and sauce. Stir fry and toss together until well combined.

  4. Season with salt and pepper to taste.

  5. Finally, add the sesame oil and give the yakisoba a light toss.

  6. Garnish with scallions, aonori and/or pickled red ginger.



Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.

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