Gluten-Free Yakisoba

Satisfy your craving for savory, umami-packed Japanese street food with this quick and easy Gluten-Free Yakisoba recipe. Bursting with vibrant colors and flavors, this dish features tender gluten-free yakisoba noodles tossed with a medley of crisp vegetables, garlic, and ginger, all coated in a perfectly balanced homemade sauce made with gluten-free tamari, Worcestershire, and oyster sauce. Customize it with your favorite cooked protein—whether it's tofu, shrimp, chicken, or beef—for an extra hearty touch. Ready in just 25 minutes, this restaurant-quality stir-fry is perfect for busy weeknights and guarantees a crowd-pleasing experience. Garnished with sesame seeds and green onions, this delightful noodle dish is the ultimate comfort food made accessible for gluten-free diets.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 300 grams Gluten-free yakisoba noodles
• 1 medium Carrot
• 2 cups (shredded) Cabbage
• 1 medium Bell pepper
• 2 stalks Green onion
• 2 cloves Garlic
• 1 teaspoon (minced) Ginger
• 3 tablespoons Gluten-free tamari (or soy sauce alternative)
• 1 tablespoon Worcestershire sauce (gluten-free variety)
• 2 tablespoons Oyster sauce (gluten-free variety, or substitute with vegan mushroom sauce if vegetarian/vegan)
• 1 teaspoon Sugar
• 2 teaspoons Sesame oil
• 2 tablespoons Vegetable or neutral cooking oil
• 200 grams Cooked protein of choice (optional, such as chicken, shrimp, tofu, or beef)
• 1 teaspoon Sesame seeds

Directions

Step 1

Prepare the gluten-free yakisoba noodles as per the instructions on the package (typically involves boiling for a few minutes, then draining and rinsing under cold water). Set aside.

Step 2

Slice the carrot into julienne strips, shred the cabbage, thinly slice the bell pepper, and cut the green onions into 2-inch pieces. Mince the garlic and ginger.

Step 3

In a small bowl, whisk together tamari, gluten-free Worcestershire sauce, gluten-free oyster sauce, sugar, and sesame oil to create the sauce. Set aside.

Step 4

Heat a large skillet or wok over medium-high heat and add the vegetable oil.

Step 5

Add the minced garlic and ginger to the pan, stirring for 30 seconds until fragrant.

Step 6

Add the carrot, cabbage, and bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Step 7

If using a cooked protein, add it to the pan at this stage and stir until heated through.

Step 8

Add the cooked gluten-free yakisoba noodles to the pan and gently toss to combine with the vegetables and protein.

Step 9

Pour the prepared sauce evenly over the noodles and vegetables. Stir well to coat everything in the sauce.

Step 10

Cook for an additional 2-3 minutes, stirring constantly, until the sauce is heated and evenly distributed.

Step 11

Remove from heat, garnish with sesame seeds and sliced green onions, and serve immediately.

Nutrition Facts

Serving size	1051.1 grams (1051.1g)

Amount per serving	% Daily Value*
Calories	1439

Total Fat 69.70g	89%
Saturated Fat 11.30g	57%
Polyunsaturated Fat 12.50g
Cholesterol 170mg	57%
Sodium 4964mg	216%
Total Carbohydrate 130.30g	47%
Dietary Fiber 15.80g	56%
Total Sugars 26.30g
Protein 81.80g	164%

Vitamin D 10IU	50%
Calcium 184mg	14%
Iron 7mg	39%
Potassium 1611mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 22.2%

Carbs: 35.3%