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Spring Vegetable Yakisoba

Spring Vegetable Yakisoba with Long Life Noodles

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Recipe Details


Stir-fry meets noodles in this classic Japanese yakisoba. We’re going all veggie in tonight’s version, with stir-fried snow peas, asparagus, mushrooms, carrots, and cabbage. Everything is tossed in a homemade yakisoba sauce—a sweet and savory blend of soy sauce, Thai sweet chili sauce, apricot preserves, and mirin (a sweet Japanese rice wine). When takeout-inspired favorites like this are so easy to make at home, who needs delivery?  


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Tim

By Chef Tim

Nutritional info

  • Calories 600
  • Protein 18g
  • Total Carb 116g
  • Total Fat 6g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • asparagus
    5 ounces
  • snow peas
    8 ounces
    snow peas
  • shiitake mushrooms
    2 ounces
    shiitake mushrooms
  • red onion
    red onion
  • soy sauce
    1/4 cup
    soy sauce
  • mirin
    2 tablespoons
  • Thai sweet chili sauce
    1 packet
    Thai sweet chili sauce
  • jar apricot preserves
    jar apricot preserves
  • long life noodles
    8 ounces
    long life noodles
  • shichimi togarashi
    1 teaspoon
    shichimi togarashi
  • shredded carrots
    1/4 cup
    shredded carrots
  • shredded green cabbage
    1/2 cup
    shredded green cabbage

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse asparagus, trim and discard woody bottoms, and cut crosswise on a diagonal into 1-inch pieces. Rinse snow peas and cut on a diagonal into ½-inch pieces. Wipe mushrooms clean with a damp paper towel and thinly slice. Peel onion, halve, and thinly slice. 

  2. Roast vegetables

    Roast vegetables

    On a baking sheet, toss slaw mix, asparagus, snow peas, mushrooms, and onion with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 8-10 minutes.

  3. Make yakisoba sauce

    Make yakisoba sauce

    While vegetables roast, in a small bowl, whisk together soy sauce, mirin, Thai chili sauce, and apricot preserves to combine. Set aside until Step 5. 

  4. Cook noodles

    Cook noodles

    Season boiling water generously with salt. Over a clean, dry surface, use your hands to gently separate long life noodles. Add noodles to boiling water and cook, stirring occasionally to prevent sticking, until al dente, 2-3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking, then return to pot, off heat. 

  5. Finish vegetable yakisoba

    Finish vegetable yakisoba

    Once vegetables are roasted, heat pot with noodles over medium heat. Add roasted vegetables and yakisoba sauce and cook, tossing to combine, 2-3 minutes. Remove pan from heat.

  6. Plate vegetable yakisoba

    Plate vegetable yakisoba

    Divide vegetable yakisoba between serving bowls, spooning over any remaining sauce from pot. Garnish with shichimi togarashi as desired (it's spicy—skip or use half for less heat), and dig in! 

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