Vegetable Yakisoba is a vegetarian-friendly dish that also will appeal to die-hard meat lovers. If you are so inclined, then you can always add chicken, shrimp, or slices of beef or pork to it too.

Vegetable Yakisoba with lots of veggies in a red baking dish

Griddle Vegetable Yakisoba Recipe

My whole family loves this recipe so much! I will pick up a few packs of fresh noodles at my local grocery store and keep them in the fridge for a quick dinner option. You can throw in almost any vegetables you have hanging around in the fridge, and almost any protein, too. This is last night’s leftovers best friend. I’ve added smoked brisket, leftover pulled pork, meal prep chicken breast, and so many other things to our yakisoba stir fry!

This Blackstone Vegetable Yakisoba is the quick and tasty stir fry your flat top was made for. It’s packed with broccoli, zucchini, peppers, and a flavorful sauce that sticks to every noodle just right. The noodles get that perfect crisp on the griddle, and the veggies stay tender with a little bite. You can keep it vegetarian or toss in your favorite protein. Either way, it’s done in about 25 minutes, and there’s a good chance you’ve already got most of the ingredients. Make a double batch! It disappears fast, especially with a hungry crowd.

This is a great option for weeknights when you want something fast but not boring. It’s a fun way to clean out the fridge if you’ve got some produce that needs using. The sauce is spicy, sweet, and just the right amount of sticky.

People who aren’t usually excited about vegetables? They’ll go in for seconds. The Blackstone gets those caramelized bits on the noodles that you just can’t get in a pan.

It scales easily too. Feeding a crowd? This one’s an easy win, and you can prep most of it ahead of time to make cooking fast and easy.

Why You’ll Love This Dish

Quick and Easy – Cooks fast on a hot griddle, perfect for weeknights or last-minute meals.
Flavor-Packed Sauce – The spicy, sweet, umami blend coats every noodle and veggie.
Customizable – Keep it vegetarian or add chicken, shrimp, or beef.
Crowd Favorite – Great for backyard gatherings or meal prep.
Works With What You’ve Got – Swap in whatever veggies are hanging out in the fridge.

Check out Blackstone Recipes Daily for more!

Easy Vegetable Yakisoba Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Soy Sauce – Brings that classic umami depth; use low sodium if preferred.
Water – Thins the sauce to help it coat the noodles evenly.
Mirin – A touch of sweetness and acidity; substitute rice vinegar with a pinch of sugar if needed.
Sesame Oil – Adds nutty aroma; just a dash goes a long way.
Minced Garlic – Pungent and aromatic, it’s essential for stir fry flavor.
Chili Garlic Sauce – Spicy, garlicky, and adds punch.
Sriracha – Adds extra heat and tang.
Brown Sugar – Balances the spice and deepens the flavor.
Ground Ginger – Warms up the sauce with a subtle zing.
Cornstarch – Thickens the sauce so it clings to the noodles.
Canola Oil – Neutral oil perfect for high-heat cooking.
Oil (for stir-fry) – Use canola, vegetable, or avocado oil.
Onions – Sweetens as it cooks, builds the base flavor.
Bell Pepper – Adds color, crunch, and a mild sweetness.
Broccoli – Brings texture and soaks up the sauce.
Zucchini – Tender and quick-cooking, adds mild freshness.
Matchstick Carrots – Add crunch and sweetness.
Baby Spinach (optional) – Wilts down fast, adds greens without bulk.
Fresh Yakisoba Noodles – Ready to use and soak up all the flavor.

More Blackstone Recipes here!

How To Make Vegetable Yakisoba

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Mix The Sauce – Whisk all sauce ingredients together in a bowl and set aside.
Preheat The Griddle – Get it hot, medium-high heat, and add a mix of oil and sesame oil.
Cook The Veggies – Stir fry veggies until just tender, then remove and set aside.
Stir Fry The Noodles – Add noodles to the griddle, return the veggies, and toss together.
Add The Sauce – Pour the sauce over, stir well until thickened and everything is coated. Serve hot.

Try our Grilled Shrimp Kabob with this!

Blackstone Yakisoba FAQ

What kinds of noodles work for this recipe?

Just like the term “spaghetti” refers to a specific style of wheat noodle, yakisoba noodles also are a type of noodle.

Also, ramen style noodles are often used to make yakisoba. If you can’t find yakisoba noodles then you can use some packets of ramen noodles instead, but leave the dried version in the packets alone. That has no place here.

You can usually find both Ramen and Yakisoba in the refrigerated section of the market, and at any Asian market.

Sometimes they are labeled as Chinese-style noodles.

The best part of fresh noodles like yakisoba is they cook very quickly. Right when you take them out of the package they are already “al dente”. So cooking them really comes down to heating them up to the perfect temp and softening them up a touch.

Make sure not to treat them like dried pasta because they will be falling apart by the time you take them out.

They also tend to come in bags and not be cut to a specific length like spaghetti noodles. So you tend to cut them up a bit as you cook them so it is easier to serve.

What kinds of vegetables work for this dish?

Any veggies that you like to use for your typical stir fry dish works here too. Everything from mushrooms, to carrots, broccoli, and zucchini all work great. Eggplant is another great way to go. Onions of course can’t be overlooked. Throw in some asparagus if you have it, and whatever else came in your vegetable delivery that you haven’t found another good use for.

If you want to spice things up a bit, then mince some Thai chilis into the stir fry. They do pack some heat, but you can control how much by how many you chop into it.

I’ve heard it said that when the restaurant asks if you want “one, two, or three-level spice”, that usually just means whether or not they use one, two, or three hot chilis in the dish. (Cue “the more you know” banner.)

What kind of sauce works best for yakisoba?

Once you try my stir-fry sauce, you’re going to be looking for excuses to put it on everything. It is a sauce with a bit of spice, a touch of sweet, a lot of savory umami, and a hint of sour.

The sauce is full of garlic and simmers soy with vinegar and a bunch of other Asian spices and flavors like ginger.

It adheres nicely to the noodles and since it has a bunch of garlic in it you don’t have to add garlic to the stir fry necessarily…unless you completely love garlic and can’t get enough. Totally valid.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or microwave until warmed through.

Can I make this ahead of time?

You can prep the sauce and chop the veggies in advance. The noodles and stir fry are best cooked fresh for texture.

Can I freeze yakisoba?

This dish isn’t ideal for freezing. The noodles and veggies tend to get soft after thawing.

What proteins can I add?

Chicken, shrimp, beef, or tofu all work great. Cook separately or toss in with the veggies.

Egg Rolls are my favorite appetizer for stir-fry night!

Serve This With…

This recipe is great all on its own, but here are some great options for other dishes to serve alongside your yakisoba!

How about some Fried Pork Dumplings?

Vegetable Yakisoba close up with lots of broccoli, zucchini, and red bell pepper slices

More Asian-Inspired Recipes To Try

If you want to serve yakisoba noodles as a side or a main dish then, either way works fine. You might be looking for a couple more Asian style dishes to serve with it too. In which case… look no further!

Panko Shrimp – crispy, crunchy, and perfect with yakisoba!
Grilled Teriyaki Salmon – Do teriyaki salmon or… find one more way to put some potsticker sauce on something!
Shrimp Fried Rice – The best fried rice, ever!

Vegetable Yakisoba photos with text that says vegetable yakisoba

Yield: 8 servings

Blackstone Vegetable Yakisoba

This delicious vegetable yakisoba is a stir fry with tons of broccoli, zucchini, green beans, peppers, and onions. Keep it vegetarian or add in some protein of your choice!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Sauce

2 tablespoons soy sauce
4 tablespoons water
2 tablespoons mirin
1 teaspoon sesame oil
2 teaspoons minced garlic
2 teaspoons chili garlic sauce
1 teaspoon sriracha
2 tablespoons brown sugar
1/2 teaspoon ground ginger
1 tablespoon cornstarch
1 teaspoon canola oil

Stir-Fry

3-4 tablespoons oil
1/2 cup sliced onions
1 sliced bell pepper
1 cup chopped broccoli
1 cup sliced zucchini
1/2 cup matchstick carrots
1 handful baby spinach (optional)
17 ounces fresh yakisoba noodles

Instructions

Combine all of the sauce ingredients together, and whisk to combine. Set aside.
Preheat your griddle to medium-high heat, place 1 tablespoon of oil on the griddle, add a dash of sesame oil, and quickly stir-fry the vegetables until they are crisp-tender (about 3-4 minutes). Remove from the griddle, cover, and set aside.
Preheat the other tablespoon of oil on the griddle and add in the noodles, the vegetables, and the shrimp. Stir fry for one minute and then add on the sauce.
Stir until thickened, keeping as much of it with the noodles (and not running into the grease bucket) and serve immediately.

Vegetable Yakisoba