Yakisoba Rice Vermicelli
Yakisoba rice vermicelli is a Japanese-inspired stir-fry noodle main course made with rice vermicelli, carrot and a tangy sauce of gluten free soy, oyster sauce, Worcestershire sauce and ketchup. The Thermomix TM7 grates the carrot finely and heats the noodles with the sauce evenly, giving authentic street-food flavour without a wok.
About this recipe
Yakisoba rice vermicelli Thermomix TM7 brings the bold flavours of Japanese street food straight into your kitchen, and it is easier than you might think. Instead of wrestling with a scorching wok, you let the all-in-one kitchen machine do the work: the carrot is grated to fine, even shreds in seconds, the signature sauce of gluten free soy sauce, oyster sauce, Worcestershire sauce, ketchup and sugar is blended into a silky glaze, and the rice vermicelli tumbles through the hot sauce until every strand is coated. This makes it a brilliant quick weeknight dinner, ready without juggling multiple pans on the hob. The sweet-tangy, slightly peppery sauce clings to the soft noodles while the carrot adds colour and bite, creating that classic yakisoba balance of chew, crunch and umami. If you have been searching for recipes that make gluten-free Asian cooking simple, this Thermomix TM7 version proves that coeliac-friendly noodles can taste every bit as satisfying as the original, whether for a family meal or a speedy solo supper.
Preparation tips
- Soak the rice vermicelli in hot water until just pliable before adding it to the mixing bowl, so the strands absorb the yakisoba sauce without turning mushy or clumping together during heating.
- Taste the sauce mixture of soy, oyster sauce, Worcestershire sauce and ketchup before heating; if you prefer it sharper, a splash extra of Worcestershire sauce deepens the classic yakisoba tang.
- For the best texture, serve the yakisoba immediately in warm bowls and top with extra freshly ground pepper and finely grated carrot; leftover noodles can be stored airtight in the fridge and briefly reheated.
- Make it kid-friendly by reducing the pepper and adding sweetcorn or finely grated courgette; children love the mild, ketchup-forward flavour of the sauce.
Recipe variations
- Vegetarian version: replace the oyster sauce with vegetarian mushroom stir-fry sauce and keep everything else identical; the Worcestershire sauce should be checked for anchovy or swapped for a vegan alternative to make the yakisoba fully plant-based.
- Festive autumn variation: add thin strips of pointed cabbage, sliced shiitake mushrooms and a handful of bean sprouts in the final minutes for a colourful, seasonal yakisoba that feeds a crowd during the holidays.
Thermomix TM7 Benefits
- The Thermomix grates the carrot into fine, even shreds in seconds, so the yakisoba vegetables cook through quickly and uniformly. [Multi-Function]
- Using the built-in scale, weigh the soy sauce, oyster sauce and ketchup directly into the mixing bowl for a balanced glaze without measuring spoons. [Built-in Scale]
- The TM7 blends the sugar, water and pepper with the sauces into a smooth, lump-free yakisoba marinade in mere moments. [Multi-Function]
- Heating in the mixing bowl keeps the rice vermicelli and sauce at a steady temperature, preventing the sugary glaze from burning on the base. [Temperature Control]
- The Thermomix tosses the soaked noodles hands-free with the grated carrot and sauce, coating every strand evenly like a true wok chef. [Hands-Free]
Ingredients
- gluten-free soy sauce
- Worcestershire sauce
- oyster sauce
- tomato ketchup
- brown sugar
- water
- green pepper
- red pepper
- carrot
- fresh bean sprouts