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Shrimp Yakisoba Recipe

Name: Taki Japanese Steakhouses Shrimp Yakisoba Recipe
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 12 oz fresh or frozen yakisoba noodles (or fresh ramen/noodles); 1 lb raw shrimp, peeled and deveined (medium, tail-on or off); 2 cups green cabbage, thinly sliced; 1 medium carrot, julienned or shredded; 0.5 medium yellow onion, thinly sliced; 3 stalks scallions, sliced (white and green parts separated); 3 tbs soy sauce (or tamari); 2 tbs oyster sauce; 1 tbs mirin; 1 tbs ketchup; 1 tsp sesame oil; 0.5 tsp sugar; 0.25 tsp freshly ground black pepper; 3 cloves garlic, minced; 1 tsp ginger, minced; 1 tsp cornstarch (optional, for tossing shrimp); 3 tbs water (for sauce and optional slurry); 2 tbs neutral oil (vegetable or canola); 1 tsp butter (optional, for finishing); 2 tbs pickled ginger (beni shoga) or regular pickled ginger, for serving; 1 tsp sesame seeds, toasted; 1 tsp shredded nori or aonori (dried seaweed flakes), optional; 0.25 tsp salt; 0 to taste soy sauce for adjusting, to taste

Inspired by Taki Japanese Steakhouse

Time25m

Serves3

Sautéed shrimp stir-fried with noodles and vegetables.

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Ingredients

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Noodles & Main

12 oz fresh or frozen yakisoba noodles (or fresh ramen/noodles)

1 lb raw shrimp, peeled and deveined (medium, tail-on or off)

Vegetables

2 cups green cabbage, thinly sliced

1 medium carrot, julienned or shredded

1/2 medium yellow onion, thinly sliced

3 stalks scallions, sliced (white and green parts separated)

Sauce

3 tbs soy sauce (or tamari)

2 tbs oyster sauce

1 tbs Mirin

1 tbs Ketchup

1 tsp Toasted sesame oil

1/2 tsp sugar

1/4 tsp freshly ground black pepper

Aromatics & Thickening

3 cloves Garlic, minced

1 tsp Ginger, minced

1 tsp cornstarch (optional, for tossing shrimp)

3 tbs water (for sauce and optional slurry)

Cooking fats & Garnish

2 tbs neutral oil (vegetable or canola)

1 tsp butter (optional, for finishing)

2 tbs pickled ginger (beni shoga) or regular pickled ginger, for serving

1 tsp Sesame seeds, toasted

1 tsp shredded nori or aonori (dried seaweed flakes), optional

Seasoning

1/4 tsp Celtic sea salt

0 to taste soy sauce for adjusting, to taste

Method

Prep

Prepare shrimp

Pat shrimp dry with paper towels. If using larger shrimp, butterfly or cut through the back to help cook evenly. Toss shrimp with 1 tsp cornstarch (optional) and a pinch of salt and pepper — this gives a slight glaze when cooked.

Noodles and veggies

If using packaged yakisoba noodles, loosen them by running under warm water or microwaving covered for 30–45 seconds and gently separating. Thinly slice cabbage, onion, and carrot into bite-size pieces. Separate scallion whites and greens.

Mix the sauce: in a small bowl combine soy sauce, oyster sauce, mirin, ketchup, sesame oil, sugar, pepper, and 3 tbsp water. Stir until sugar dissolves; set aside.

Cooking shrimp

Heat pan

Heat a large wok or wide skillet over medium-high to high heat until hot. Add 1 tablespoon neutral oil and swirl to coat.

Add shrimp in a single layer and cook undisturbed for 60–90 seconds until edges turn pink and slightly golden, then flip and cook another 30–60 seconds until just cooked through. Remove shrimp to a bowl and set aside. Do not overcook.

Vegetables

Return the pan to medium-high heat and add the remaining 1 tablespoon oil. Add the white parts of the scallions, onion, and carrot. Stir-fry for 1–2 minutes until softened.

Add minced garlic and ginger and stir constantly for 20–30 seconds until fragrant (do not burn).

Add cabbage and stir-fry for another 1–2 minutes until cabbage wilts but retains some crunch.

Noodles & Sauce

Add the loosened noodles to the wok. If they are clumped, use tongs to separate and spread them evenly in the pan. Toss with vegetables for 1 minute to combine.

Pour the prepared sauce evenly over the noodles and vegetables. Toss briskly to coat. If the sauce seems thin, mix 1/2 tsp cornstarch with 1 tbsp cold water and add to the pan, stirring until sauce slightly thickens and glazes the noodles (about 30–60 seconds).

Finish & Serve

Combine

Return the cooked shrimp to the wok along with the butter (if using). Toss everything together for 30–60 seconds until shrimp are heated through and coated with sauce. Taste and adjust seasoning with a pinch of salt or extra soy sauce if needed.

Remove from heat, stir in sliced scallion greens. Divide among plates and garnish with toasted sesame seeds, shredded nori or aonori, and pickled ginger on the side.

Serve immediately while hot.