Knowing what veggies go in yakisoba can be a game changer.
In this post, I’m talking about 15 different veggies that will take your yakisoba game to the next level.
And trust me, your friends and family will be impressed.
So, whether you’re looking for a traditional yakisoba or something a little bit different, read on for my top 15 picks.
What Vegetables Go in Yakisoba?
The best vegetables for yakisoba are cabbage, carrots, green onions, and mushrooms. You can also add other vegetables to the dish, such as bean sprouts, bell peppers, zucchini, or broccoli.
Still looking for ideas?
Then keep scrolling!
Here are 15 vegetables that go well in yakisoba:
Raw cabbage leaves are somewhat peppery in flavor and have a crisp texture, making them a perfect addition to yakisoba.
Related: What to Serve with Yakisoba
You’ll want to add about 1/2 cup of chopped cabbage per serving.
If you’re using pre-shredded cabbage, just eyeball it and add a handful or two.
The key is not to add too much, as the cabbage will release water as it cooks and make the noodles soggy.
Carrots have a slightly sweet flavor, which makes them a great addition to yakisoba.
They also have a bit of crunch, which contrasts well with the noodles.
I would recommend adding 1-2 carrots per serving.
If you want to add more, go for it!
Just remember that the more carrots you add, the sweeter the dish will be.
Broccoli might be known for its boring image, but it’s actually a great vegetable to add to yakisoba.
It has a slight bitterness that pairs well with the savory flavors of the sauce, and its crunchiness contrasts nicely with the softness of the noodles.
Plus, broccoli is packed with nutrients!
So how much broccoli should you add to your yakisoba?
I recommend using about 1/2 cup of chopped broccoli per serving.
Cauliflower reminds me slightly of broccoli, but it has a milder taste and a softer texture.
It’s a great vegetable to add to yakisoba because it soaks up the flavors of the sauce and the other ingredients.
I like to add about 1/2 cup of cauliflower per serving.
5. Green beans
Green beans are super easy to deal with – just trim off the ends and they’re good to go.
As for how much to add, I would say a good starting point is around 1/2 cup per person.
Of course, you can always add more or less depending on your taste.
Green beans are a great vegetable to add to yakisoba because they have a nice crunch and they’re not too starchy.
They’ll also hold up well if you’re planning on reheating the leftovers.
Peas are little balls of flavor that add a lovely sweetness and pop of color to yakisoba.
I like to add about 1/2 cup of peas per recipe, but you can add more or less depending on your preference.
Just be sure to cook the peas before adding them to the yakisoba, as they will not cook through if you add them raw.
A quick blanch in boiling water is all they need.
Corn is known for its summer sweetness, but it’s also a great addition to yakisoba, a popular Japanese noodle dish.
While you can find yakisoba made with all sorts of vegetables, corn is one of the most common.
It’s usually added in small amounts, just enough to add some sweetness and crunch to the dish.
So, if you’re making yakisoba at home, start with a small handful of corn kernels and add more to taste.
Mushrooms are great in pretty much any stir-fry, but they especially shine in yakisoba.
I like to use a mix of shiitake and oyster mushrooms, but you can really use any kind you like or have on hand.
Just make sure to slice them thinly so they cook evenly.
As for how much to add, I usually go with about 1/2 cup of mushrooms per person.
Zucchini might not pack a ton of flavor on its own, but it’s the perfect vegetable to add to yakisoba because it soaks up all the deliciousness from the sauce.
Plus, it has a nice firm texture that holds up well when stir-fried.
As for how much to add, I like to use one medium zucchini per recipe.
Squash comes in many different varieties, but the two most common ones used in yakisoba are kabocha and butternut.
Kabocha is a Japanese pumpkin that has a sweet flavor and firm texture, while butternut is a bit sweeter and more delicate.
Both work well in yakisoba, so it really just comes down to personal preference.
As for how much to add, I would say 1/2 cup of diced squash per serving is a good starting point.
Tender, mild, and sweet, eggplant is a great addition to yakisoba.
I like to add about 1/2 cup of diced eggplant per serving.
There are tons of different vegetables that go well in yakisoba, but my personal favorite is peppers.
I like to add a mix of red and green peppers for some sweetness and crunch.
As for how much to add, I would say about 1/2 a cup of chopped peppers per serving.
Onions add flavor like no other vegetable can to yakisoba.
And, they don’t have to be cooked down before adding them to the dish like most other vegetables.
Simply slice them thinly and add them in with the rest of the ingredients.
Start with one onion and add more to taste.
Garlic adds a ton of flavor to any dish, and yakisoba is no exception.
I like to add a lot of garlic to my yakisoba – at least 2 cloves, if not more.
But, if you’re not a big fan of garlic, you can start with just 1 clove and add more to taste.
Mincing the garlic before adding it to the pan is the best way to get evenly distributed flavor.
And, if you really want that garlic flavor to shine, you can add a bit of garlic powder to the noodles before cooking them.
Ginger has such a distinct flavor that it can be hard to use in large quantities, but a little bit can really elevate a dish.
When it comes to yakisoba, a popular Japanese noodle dish, ginger is definitely a welcome addition.
The amount you use will depend on your personal taste, but I would start with about 1/2 teaspoon of grated ginger per serving.
You can always add more later if you want more of a kick.
What Vegetables Go in Yakisoba? (15 Best Veggies)
- Green beans
- Pick any of these veggies to add to your recipe.
- Prepare the rest of your meal.
- Enjoy in no time!