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Eating veggie » Recipes » Japanese Broccoli Yakisoba

Japanese Broccoli Yakisoba

Prep time 10 mins, cook time 15 mins

Serves 4

Dairy-Free, Vegan, Egg-Free, Nut-Free

Yakisoba with chopsticks

Yakisoba is a fresh and vibrant Japanese-style noodle stir-fry made using edamame, pepper, broccoli and traditional sauce ingredients. Broccoli is not only a source of vitamins A and C, but it also contains a small amount of protein.


for the sauce

  • 3 tbsp mirin
  • 2 tbsp low-sodium dark soy sauce
  • 2 large cloves garlic, crushed
  • 1 small red chilli, finely chopped
  • 20g ginger, grated
  • 1 tbsp cornflour, mixed with 2 tbsp cold water

For the Stir-fry

  • 2 tsp blended sesame oil
  • 4 spring onions, sliced diagonally
  • 1 large carrot, peeled and cut into matchsticks
  • 1 red pepper, deseeded and cut into strips
  • 200g purple sprouting or tenderstem broccoli, trimmed and cut into three equal pieces
  • 400g frozen edamame beans
  • 75g green cabbage, shredded
  • 50g vegetarian kimchi
  • 200ml vegetable stock, made with 1 low-sodium stock cube
  • 300g soba noodles, cooked as directed on the pack and drained
  • 1 tbsp toasted sesame seeds
  • 1 red chilli, sliced for garnish
  • Black pepper, to taste


  1. Place all of the sauce ingredients into a small bowl and mix well until combined.
  2. Heat the oil in a wok or large frying pan. Add the spring onion, carrot and pepper. Stir-fry for 2-3 minutes.
  3. Add the broccoli, edamame beans, spring greens and kimchi. Stir-fry for a further 2-3 minutes.
  4. Pour the sauce over the vegetables along with the stock. Gently bring to a simmer for 2-3 minutes until the sauce thickens. Add a splash of water if the sauce looks a little too thick.
  5. Stir in the noodles and heat gently for 1-2 minutes until piping hot. Season with black pepper to taste.
  6. Transfer the noodles to warm bowls. Sprinkle over the toasted sesame seeds and garnish with sliced red chilli.

Nutrition per serving

476 kcal
















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