Imperfect Foods Yakisoba Recipe | Yummly
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Imperfect Foods Yakisoba

Matthew Torres: "good simple and easy to make" Read More
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“Yes! I’m so glad all my produce is the exact same shape and size, they taste better that way,” said no one ever. Produce can be wonky and misshapen, just like people, but we can’t stop loving them because of slight imperfections, same goes for people. This recipe uses whatever veg you have on hand, or whatever veg you got in your recent Imperfect Foods box. Sure, there are traditional ingredients that go into an authentic yakisoba, but that’s no fun and we are far from traditional. We trick it up, use what we have, and rock out this veg forward yakisoba in a matter of minutes.


  • 1 russet potato
  • 1 onion
  • 1 celery stalk
  • 2 cloves garlic
  • 1/2 carrot
  • 2 cups cabbage
  • 1 Tbsp. Sriracha
  • 2 Tbsp. oyster sauce
  • 2 dashes balsamic vinegar
  • 1/4 cup soy sauce
  • 4 cups Yakisoba noodles
  • vegetable oil (staples)
  • salt (staples)
  • sugar (staples)
  • vegetables (additional, optional - use up any veg you have on hand in place of or in addition to any veg above)
  • sesame seeds (optional - tossed in the pan at the end to add a toasty flavor)
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    1. Party in the pan - Place a large pan or wok over super high heat. Grab a box grater and grate the potato and add it to the pan. Then slice up your onion into thin strips and add to the pan. Rinse your celery, thinly slice, and add to the pan. Toss the mixture and drizzle with a bit of veg oil. Chop your garlic really fine. As you chop, sprinkle with salt and continue to chop, this helps break down the chunks. Add the garlic to the pan. Grate your carrot, roughly chop the cabbage, and add them both to the pan.
    2. Get sauced - Grab a bowl to make the sauce. Combine sriracha, oyster sauce, balsamic, soy sauce, and sugar. Stir to combine.
    3. Noodling - Tear up your yakisoba noodles and add them to your pan with all the vegetables. Give it all a good stir and continue to saute’. Run over to the sink and get a palmful of water and throw it on the noodles to help steam them. Add your sauce to the pan and stir. Add your sesame seeds, if you’re using them. Season with salt.
    4. Plate! Get your plate! Dump some yakisoba onto your plate, shake the plate to spread it out, and top with additional sesame seeds. Imperfectly perfect!
    5. Hot Tip! Don’t cry - If you put a wet towel in your mouth when cutting onions, you’ll look ridiculous but you won’t cry, the towel captures all the vapors before they get to your eyes.
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    NutritionView More

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    Calories360Calories from Fat120
    Total Fat13g20%
    Saturated Fat1g5%
    Trans Fat0g
    Calories from Fat120
    Total Carbohydrate55g18%
    Dietary Fiber7g28%
    Vitamin A100%
    Vitamin C90%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Matthew Torres 8 months ago
    good simple and easy to make
    wow... just wrote making it again and again and again. this is now a staple for my family. No modifications needed.
    Dawn Robison a year ago
    Family loved it and te potato does just kind of melt into the whole dish. Definitely will make it again. Budget friendly meal also!
    Stru 2 years ago
    Very good. Used Napa cabbage. Also substituted oyster for hoisin sauce. Kept the potato, it just disppeared somewhere in the noodles. Super easy.
    レモン 2 years ago
    It needed a bit more sauce and I could have left out the potato but it was pretty good
    Sunniva M 2 years ago
    this was so SO good!!! it was really easy to make, the sauce was absolutely delicious and i love that this is with only vegetables and no meat, because I’ve been wanting to try more meat-less meals. I was especially amazed by the potatos they were the finishing touch and absolutely perfect so nice and crunchy. i definetly wanna make this again. obsessed with that it consists of "food waste“ and leftovers. also super quick to cook and minimum hassle in the kitchen. loved it 10/10 🥰