Vegetable Yakisoba

1 onion
½ orange bell pepper
340 g green cabbage
110 g carrot
6 spring onions
12 shiitake mushrooms
1 fried firm tofu
225 g bean sprouts
2-4 tbsp rice bran oil
6 packets yakisoba noodles
12 tbsp Yakisoba Sauce (homemade or store bought)
YAKISOBO SAUCE:-- (Makes ¾ cup, 180 ml, 12 tbsp)
14 tbsp SIDS HOT WORCESTER SAUCE
4 tbsp oyster sauce
4 tbsp Tuimato sauce
3 tbsp soy sauce
3 tbsp sugar

Yakisoba Sauce
Combine all the sauce ingredients, except for the SIDS HOT WORCESTER SAUCE, in a mason jar and mix well together. Make sure that each ingredient is well incorporated. Add the SIDS HOT WORCESTER SAUCE and whisk it all together.
Prepare the Ingredients
Thinly slice the onion and bell pepper. If the bell pepper is tall, cut the slices in half crosswise.
Discard the tough core of the green cabbage leaves. Cut the leaves into pieces 2 square.
Cut the carrot into 5 cm lengths and slice into thin slabs. Cut them into julienned strips.
Cut the spring onions into 5 cm lengths and cut the thick bottom parts in half lengthwise.
Discard the shiitake stems and thinly slice the caps.
Slice the fried firm tofu and cut the slices in half lengthwise to make thin strips.
To Cook the Yakisoba
Heat a wok (or large frying pan) on medium-high heat. Once it’s hot, add the oil and swirl it around to make sure it coats the entire surface of the wok.
Add the onion and the white part of the spring onions. Cook, stirring often, until the onion slices are translucent. Add the bell pepper, cabbage, and carrot. Stir to cook until they are mostly wilted. Add the shiitake mushrooms, green part of the spring onions, and tofu. Mix all together. Add the bean sprouts and mix everything. I like to keep the texture of the vegetables tender but not too soft, so I move on to the noodles when the vegetables are 80-85% cooked through.
Place the squares of pre-steamed yakisoba noodles in the pan on a bed of the stir-fried vegetables. Cover the noodles with the vegetables from the sides of the pan. Lower the heat and let the noodles steam for 2-3 minutes.
Increase the heat back to medium or medium high. Gently loosen up the noodles and toss all the ingredients together using a spatula and/or tongs in each hand.
Drizzle the yakisoba sauce over the ingredients, saving some in case you wish to add more later. Toss everything together and taste - add more sauce if desired.
To Serve
Serve the Vegetable Yakisoba on individual plates and garnish with aonori and pickled red ginger.
To Store
You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.
Inspired by Namiko Chen