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.
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.
Servings: 4 to 6 servings
Ingredients
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
Instructions
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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 22g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 60mg | Sodium: 949mg | Fiber: 2g | Sugar: 7g
