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Lunch Shrimp Yakisoba Recipe

Name: Yats Lunch Shrimp Yakisoba Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 12 oz yakisoba noodles (fresh or refrigerated); 1 lb shrimp (medium, peeled and deveined); 2 tbs vegetable oil; 2 cups green cabbage (thinly sliced); 1 cup carrot (julienned); 1 cup yellow onion (thinly sliced); 1 cup bell pepper (red or green, thinly sliced); 3 stalks scallions (thinly sliced, white and green separated); 3 tbs soy sauce; 2 tbs oyster sauce; 1 tbs Worcestershire sauce; 1 tbs mirin; 1 tbs ketchup; 1 tsp sesame oil; 1 tsp sugar; 0 to taste freshly ground black pepper; 0 to taste salt; 2 tbs pickled red ginger (benishoga) or thinly sliced pickles; 1 tsp toasted sesame seeds; 1 tsp aonori or dried seaweed flakes (optional); 1 piece lemon wedge (optional)

Inspired by Yats

Time30m

Serves3

Japanese sautéed noodles with vegetables, in a special sauce with shrimp.

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Ingredients

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Noodles & Protein

12 oz yakisoba noodles (fresh or refrigerated)

1 lb shrimp (medium, peeled and deveined)

2 tbs Tuscany sunflower oil

Vegetables

2 cups green cabbage (thinly sliced)

1 cup carrot (julienned)

1 cup yellow onion (thinly sliced)

1 cup bell pepper (red or green, thinly sliced)

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

Sauce & Seasoning

3 tbs Aged soy sauce

2 tbs oyster sauce

1 tbs Original Worcestershire Sauce

1 tbs Mirin

1 tbs Ketchup

1 tsp Toasted sesame oil

1 tsp sugar

0 to taste freshly ground black pepper

0 to taste Celtic sea salt

Finish & Garnish

2 tbs pickled red ginger (benishoga) or thinly sliced pickles

1 tsp toasted sesame seeds

1 tsp aonori or dried seaweed flakes (optional)

1 piece lemon wedge (optional)

Method

Prep

Thaw or bring yakisoba noodles to room temperature if refrigerated. Rinse briefly under warm water to separate strands if they are clumped; drain well.

Pat shrimp dry with paper towels, season lightly with salt and pepper.

Slice cabbage, julienne carrot, thinly slice onion and bell pepper. Separate scallion whites from greens and slice both thinly.

In a small bowl, whisk together soy sauce, oyster sauce, Worcestershire sauce, mirin, ketchup, sesame oil, and sugar until smooth; set sauce aside.

Cook Shrimp

Sear shrimp

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add shrimp in a single layer and cook 1-2 minutes per side, until pink and just cooked through. Remove shrimp to a plate and set aside (they will finish cooking with noodles).

Cook Vegetables & Noodles

Stir-fry vegetables

Add remaining 1 tablespoon vegetable oil to the hot skillet/wok. Add sliced onion and carrot first; stir-fry 1-2 minutes until they begin to soften. Add bell pepper and cabbage and continue to stir-fry 2-3 minutes until cabbage is wilted but still has some bite. Push vegetables to one side of the pan.

Add noodles

Add the drained yakisoba noodles to the pan. If the noodles are tightly packed, loosen them with a fork or tongs. Stir and toss noodles with the vegetables to combine and warm through, about 1-2 minutes. If the pan seems dry, add 1-2 tablespoons of water to help separate and heat the noodles.

Combine & Sauce

Combine shrimp and sauce

Return the cooked shrimp to the pan. Pour the prepared sauce evenly over the noodles, vegetables, and shrimp. Toss constantly to coat everything evenly and heat through, 1-2 minutes. Taste and adjust seasoning with a pinch of salt or additional soy sauce if needed.

Add the sliced scallion whites and toss briefly; reserve scallion greens for garnish.

Finish & Serve

Turn off heat. Transfer yakisoba to serving plates. Sprinkle with toasted sesame seeds, aonori if using, and the sliced scallion greens. Add pickled red ginger on the side. Serve immediately with an optional lemon wedge on the side for a bright squeeze if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet over medium heat, adding a splash of water if dry.