Yakisoba Sauce:

• 2 tbsp vegan mushroom sauce
• 2 tbsp sugar-free ketchup
• 2 tbsp Bull Dog Tonkatsu or Fruit & Vegetable Sauce*
• 1-2 tsp sugar
• 1 tbsp soy sauce

Yakisoba noodles:

• 2 servings of yakisoba noodles* (200g)
• 1/2 medium onion (80g)
• 1 cup bean sprouts (110g)
• 1 cup cabbage, chopped (100g)
• 3 green onions, greens and whites separated (60g)
• 1/2 cup soy curls (60g)
• 4 dried shiitake mushrooms, rehydrated and sliced (20g)
• 1/2 small carrot, thinly sliced (80g)
• black pepper (to taste)

Toppings:

• Beni Shoga (pink pickled ginger)
• Aonori (dried seaweed)