Omaha yakisoba with red cabbage & corn from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week (page 176) by Isa Chandra Moskowitz

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Notes about this recipe

  • NoaBC on September 05, 2025

    This was fine, very much tastes like a western recipe for noodles, with the overwhelming flavour being soy sauce. I didn't dislike it but I doubt I'll make it again, there are much better noodle recipes out there.

  • MsMonsoon on April 03, 2024

    Good flavor. Lots of veg to bulk up and healthify the noodles. Used Trader Joe’s precooked wheat noodles. I had probably 20% more noodles and shiitakes, and 50% more garlic and ginger than the recipe. I can never find mirin so I used rice vinegar and added a tiny bit of sugar. Easy and one-pot, and pretty quick with pre-washed broccoli florets, pre-sliced mushrooms and frozen corn.

  • katiesue28 on February 22, 2024

    This was pretty good. A nice way to use up vegetable odds and ends in the fridge, but not something I'd make for guests. Add the sauce to taste as it can be a bit salty.

  • Hannaha100 on April 29, 2020

    This is where EYB comes into its own: what can I make with red cabbage and shiitake mushrooms? Didn't have mirin so used vermouth with sugar instead. Three bundles of udon (250g) was enough. This was pretty popular. Did kiddo version without spring onion, hot sauce or ginger. Little one mainly ate noodles but enjoyed it. I would absolutely make this again. Just as a note the photo that looks like it should be for this recipe seems to have courgette rather than broccoli, I wonder if there was a switch? We enjoyed it anyway.

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