When it comes to convenience and taste, One Pan Yaki Soba is a great option to whip together after a long day of work.

🥢The key is to use JUST the right amount of water to cook the soba inside the pot/pan/wok that you are using, that fully cooks the noodles, whilst leaving behind minimal traces of cooking water. You know how some soba products are packaged in small bundles held together with paper rings? I took one bundle, and cooked that in 1 cup of water, then added splashes of water as I went along.

🥢Constant stirring is needed to get the soba to cook evenly.

🥢Adding chopped onion and garlic? Place them into your pot at the very beginning, together with your uncooked soba. The soba will then soak up the garlic/onion infused water as it all cooks together.

🥢A pan that heats up evenly is important for a well-made one-pot dish. This little wok from GreenPan cooked everything quick and evenly, and its nonstick surface meant I could use minimal oil too (I used just 1 tsp oil for this whole batch).

🥢The three main ingredients in Yaki Soba sauce is soy sauce, ketchup and Worcestershire sauce. The latter sauce is not a default vegan sauce, and there are recipes available online to make it vegan at home. I didn’t have it on hand, so I just made a local-inspired variation:
🥄1 tbsp dark soy sauce
🥄1 tbsp taucu (fermented bean paste)
🥄2 tsp ketchup

🥢Stir in the sauce and all your veggies LAST, just as the soba is done cooking. You can even turn off the heat at this point, if you wish to retain more nutrients in the veg.