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Updated: Feb 6



<Yield> 2 servings

<Prep time> 5 minutes

<Cook time> 10 minutes


- 1 block (200g) firm tofu or thick fried tofu

- half an onion (100g), sliced into 1cm wedges

- 1 ½ cup (100g) chopped cabbage

- 1 cup bean sprouts

- ½ cup (100g) carrots, sliced

- 2 servings of yakisoba noodles (pre-cooked)


 Bonito flakes, chopped green onion, as needed


- 2 tbsp cooking sake/ rice wine

- 1 tbsp soy sauce

- 1 tbsp Worcestershire sauce/ tonkatsu sauce

- 1 ½ tbsp oyster sauce

Cooking oils and seasonings

- 1 tsp high-heat oil

- 1 tbsp toasted sesame oil

- salt and freshly ground black pepper, to taste


1. Prepare Ingredients:

   - Slice the onion into 1cm wedges.

   - Cut cabbage and carrot into bite-sized pieces.

- Thinly slice tofu into bite-sized pieces.

   - Mix the sauce ingredients into a bowl.

2. Cook Yakisoba Noodles:

   - Heat 1 tbsp of sesame oil in a frying pan.

   - Spread out the yakisoba noodles in the pan and cook until they get a crispy, golden texture. Press them down with a spatula to ensure an even cook.

   - Flip the noodles over and cook the other side. Once they have finished cooking, set aside.

3. Cook Tofu and Vegetables:

   - Clean the pan then heat 1 tsp of oil.

   -  Add cabbage, onion, carrots and a pinch of salt. Sauté them all together for about 5 min. Add in the tofu and stir for one more minute.

4. Combine and Season:

   - Push all the ingredients to the edge of the pan, making a space in the center.

   - Add back in the cooked noodles to the pan.

   - Pour the mixed sauce over the noodles and toss, ensuring the noodles are well-coated.  Allow the noodles to absorb the sauce before mixing them with the vegetables for a crunchier texture. Lastly add in the bean sprouts and stir-fry the entire mixture.

   - Season with salt and black pepper to taste.

   -Remove from heat and top with bonito flakes.

5. Finish and Serve:

   - Transfer to a serving dish and sprinkle on some chopped green onions.

<Miwa’s tips>

- Feel free to change up the vegetables. Green beans, carrots, and bok choy would be great options.

-For non-vegan options, you can add sliced pork, chicken and shrimp.

-Use a large size frying pan

-The taste may become diluted depending on the amount of vegetables used therefore feel free to adjust the taste at the very end by adding in more salt or soy sauce.

<Storage time>

Store it in an airtight container in the fridge for 3 days.

2024/2/2 MIWA

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