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Shrimp Yakisoba

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Shrimp yakisoba is takeout food at its finest. The savory noodles, crunchy vegetables, and tender shrimp come together in a deliciously balanced dish. With its robust flavor, and comfort food feel, this dish will surely become a favorite in your household. Plus, it’s an easy way to get your family to eat a healthy meal!

A bowl filled with shrimp yakisoba and a cup of green tea.

Treat yourself to a savory, veggie-filled Shrimp Yakisoba feast for an unforgettable meal. This recipe is similar to our pork yakisoba but with a different blend of vegetables and plump bites of tender, sweet shrimp. 

Yakisoba is a Japanese stir fry dish that is popular street food. It is somewhat similar to the Chinese stir-fried noodles called lo mein. Yakisoba is made with thin, wheat-based noodles that are stir-fried with a variety of vegetables and flavored with a salty sauce.

For this recipe, we fry the shrimp separately from the other ingredients to ensure the shrimp do not overcook.

Why This Recipe Works

  • Quick. The cook time for this dish is 10-15 minutes, making it perfect for a busy weeknight.
  • Easy to Meal Prep. You can prepare the sauce and prep the vegetables ahead of time so that this stir-fry can come together in just 10 minutes after a long workday.
  • Loaded with vegetables. If you need help getting in your daily servings of vegetables, this is a tasty way to eat a large variety of them in a single meal!

Shrimp, cabbage, garlic, broccoli, yakisoba noodles, ginger, scallions, carrot, onion, and a bell pepper.

Ingredients Needed 

Here is a list of the ingredients you will need for shrimp yakisoba. If you don’t have Asian grocery stores available in your area, you can find these ingredients at any local grocery store. Scroll down to the printable recipe card for all the details. 

Sauce Ingredients:

  • Worcestershire sauce
  • Ketchup
  • Oyster sauce. If you can’t find oyster sauce, you could also use fish sauce in a pinch, or even soy sauce if that’s all you have. 
  • Honey
  • Sake. (optional)
  • Sesame oil
  • White pepper

For the shrimp yakisoba:

  • Yakisoba noodles. If you can’t find yakisoba noodles, substitute them with dried ramen noodles, cooking them according to the package directions. You could also use udon noodles in a pinch. 
  • Oil. Choose a light-tasting oil that can withstand high heat, like light olive oil, avocado oil, or canola oil. 
  • Shrimp. Medium-sized shrimp, peeled and deveined. 
  • Vegetables. We used white onions, broccoli, cabbage, carrots, red bell pepper, and green onions. 
  • Ginger
  • Garlic
  • Pickled ginger. (Optional) When choosing pickled ginger, remember that not all pickled ginger is the same! Beni Shoga is traditionally served with yakisoba. It has a bright red color and a sharp, sour flavor. Gari ginger is usually served with sushi. It has a light pink color and a sweeter flavor.
  • Dried seaweed strips. (Optional). 
  • Salt and pepper

How to Make This Recipe

Here’s a quick look at the steps needed for this shrimp yakisoba recipe, but be sure to check out the printable recipe card at the bottom of the page.

While the recipe may sound complicated, we promise it’s not! Once you have your vegetables prepared, this dish takes less than 15 minutes to stir fry and plate. 

Cooking shrimp in a skillet.

Heat oil over medium heat in a large saucepan or wok, then add the shrimp. Cook for 1-½ to 2 minutes per side, then transfer the shrimp to a plate.

Adding onions and broccoli to a skillet.

Add the onion and broccoli florets, sauteing for 1 minute.

Adding the rest of the vegetables to the pan.

Add the cabbage, carrots, and bell pepper and saute for 3 to 5 minutes until the veggies have a tender yet crisp texture.

Adding the green onions to the vegetable mixture.

Toss in the green onion, ginger, and garlic and saute for an additional minute.

Adding the yakisoba noodles to the pan.

Add the noodles to the skillet and toss them with the veggies. Stir for 1 to 2 minutes until the noodles get hot.

Pouring the yakisoba sauce over the noodles and shrimp.

Toss in the shrimp and the yakisoba sauce and stir until combined.

A large skillet of yakisoba with shrimp.

Tips for Success

  • Instead of running hot water over the noodles to loosen them, you can slice a hole in the package and warm them in the microwave for one minute, then quickly loosen them by hand. 
  • You can find refrigerated yakisoba noodles in the produce section of most grocery stores. If you can’t find them, use dried yakisoba noodles and cook them according to the instructions on the package. 
  • Discard the seasoning packet that comes with the noodles. The homemade sauce is much better.
  • If preparing the vegetables ahead of time, dice and slice everything according to the recipe directions, then store the vegetables in the refrigerator for up to 3 days. You can also mix the sauce together and store it in the refrigerator for a week.

Substitutions and Variations

You can add any vegetables you have on hand. Some suggestions include shiitake mushrooms, zucchini, bean sprouts, bok choy, and snow peas.

Another delicious garnish is furikake seasoning which is made from sesame seeds and seaweed flakes.

Serving Suggestions for Yakisoba

Plate the noodle mixture and garnish with strips of dried seaweed, pickled ginger, or pickled daikon. If you’re up for the challenge, use chopsticks for eating, but a fork works just as well! Here are some extras to serve with yakisoba.

You could also serve fresh spring rolls with nuoc mam sauce or Tom kha soup for an appetizer or side dish! 

How to Store and Reheat

Store any leftovers in an airtight container for 3-5 days in the refrigerator.

To reheat your yakisoba, remove the shrimp from the noodle and vegetable mixture, then warm the noodle mixture in the microwave for 1-2 minutes, stirring every 30-45 seconds until heated through. Add the shrimp to the bowl and stir, letting the noodles warm the shrimp.

You want to avoid “cooking” the leftover shrimp as it could make the texture rubbery.

Noodles wrapped around chop sticks.

Frequently Asked Questions

What is yakisoba sauce made of?

Yakisoba sauce is a rich and complex sauce that’s savory with a touch of sweetness made from Worcestershire sauce, ketchup, oyster sauce, honey, sake, sesame oil, and white pepper.

What is the difference between yakisoba and ramen?

Yakisoba is a noodle dish that’s pan-fried and eaten as a stir-fry, while ramen is a noodle dish served in broth and eaten as soup.

⭐️ Helpful Tools

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More Shrimp Recipes You Will Love:

If you love sushi rolls, you have to try these Spicy Sushi Shrimp Stacks! Shrimp, cucumber, avocado, and sushi rice are all layered with a creamy sauce for delicious deconstructed sushi!

Enjoy a steaming bowl of rich and creamy Shrimp and Corn Chowder. Sweet corn, juicy shrimp, and tender potatoes are simmered in a creamy herbed broth for a hearty and delicious meal. 

Shrimp Louie isn’t just for restaurants – we’ve created an amazing version you can make at home! Spiced shrimp, creamy avocado, goat cheese, and crispy fried onion rings are just some of the toppings you’ll enjoy on this loaded salad. 

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A large skillet filled with shrimp yakisoba.

Shrimp Yakisoba

This shrimp yakisoba recipe is a delicious and easy-to-prepare meal. It is made with fresh yakisoba noodles, shrimp, vegetables, and a flavorful sauce. The chewy noodles and crunchy vegetables combine with the savory shrimp and the rich yakisoba sauce to make a truly delicious dish.

Small portions of vegetables will go a long way in this dish, and it is a great way to feed a family on a budget.

The recipe is also very flexible, allowing you to adjust the vegetables to customize the dish to your tastes. This recipe is great for busy weeknights as it comes together quickly and easily in under 30 minutes.
5 from 13 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 to 6 servings
Calories: 212kcal
Author: Dahn Boquist


For the Sauce

  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 tablespoon oyster sauce
  • 1 tablespoon honey
  • 2 tablespoons sake optional
  • 2 teaspoons sesame oil
  • ½ teaspoon white pepper

For the Shrimp Yakisoba

  • 10 to 12 ounces refrigerated Yakisoba noodles 2 packages *
  • 2 tablespoons cooking oil
  • 6 ounces medium shrimp peeled and deveined
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 medium onion sliced
  • 1 cup broccoli florets
  • ½ cabbage sliced
  • 1 medium carrot thinly sliced or shredded
  • ½ red bell pepper thinly sliced
  • 2 green onions sliced
  • 2 teaspoons minced ginger
  • 2 garlic cloves minced

Optional Toppings

  • Pickled ginger *
  • Dried seaweed or Furikake seasoning


Make the Sauce

  • Combine all the ingredients for the sauce in a small dish and set aside for later. 

For the Shrimp Yakisoba

  • Place the noodles in a colander and rinse them under hot water to loosen them up. Separate them with your hands, then set them aside to drain. Optionally, slice a hole in the package and zap them in the microwave for a minute to warm them up and loosen the noodles.  
  • Heat 1 tablespoon of oil over medium heat in a large saucepan or wok. Add the shrimp in a single layer and sprinkle with salt and pepper. Cook for 1-½  to 2 minutes per side, then transfer the shrimp to a plate. 
  • Heat the remaining tablespoon of oil in the same skillet. Add the onion and broccoli florets. Saute for 1 minute. Add the cabbage, carrots, and bell pepper. Saute for 3 to 5 minutes until the veggies have a tender yet crisp texture.
  • Add the green onion, ginger, and garlic. Saute for 1 minute. 
  • Add the noodles to the skillet and toss them with the veggies. Stir for 1 to 2 minutes until the noodles get hot.
  • Add the yakisoba sauce and shrimp. Toss everything together until well coated. 
  • Serve the shrimp yakisoba with pickled ginger and seaweed flakes or Furikake. 


  • You can find refrigerated yakisoba noodles in the produce section of most grocery stores. You can also use dried yakisoba noodles and cook them according to the instructions on the package. Discard the seasoning packet that comes with the fresh noodles. 
  • If you can’t find yakisoba noodles, substitute them with dried ramen noodles (cooked according to the package instructions). 
  • Traditionally, red pickled ginger called Beni shoga gets served with this dish. It has a sharp sour flavor and differs from the sweeter pink pickled ginger that you see served with sushi.
  • Furikake is a Japanese seasoning blend with seaweed, fish flakes, sesame seeds, and herbs. It has a salty, umami flavor and a crunchy texture. It is a fantastic seasoning that tastes great on rice, noodles, vegetables, and so many things. Grab some. You will use it on everything.


Serving: 1serving | Calories: 212kcal | Carbohydrates: 22g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 60mg | Sodium: 949mg | Fiber: 2g | Sugar: 7g

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

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Recipe Rating


Saturday 26th of August 2023

I made this recipe for my sister in-laws birthday hoping I would get it right the first time trying. It was a hit, delicious! Prep and measured out before cooking is the key to fast and easy. I didn't add the cabbage and hope to try different vegetables next time but wow I'm so happy that I can cook this at home now with my own ingredients and not get a stomach ache from going out to eat. Thanks a bunch for sharing. Now off to see what else I can find from site.

Dahn Boquist

Saturday 26th of August 2023

That's fantastic to hear! Thank you so much for taking the time to leave a comment. I'm thrilled it was a hit for your sister-in-law's birthday! You're absolutely right—prepping and measuring ingredients beforehand really does make the cooking process smoother. I love that you're already thinking about customizing it with different veggies next time; that's the beauty of home cooking, isn't it? No stomach aches, just good food made your way. Happy cooking!

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