Japanese Shrimp Yakisoba
A flavorful Japanese stir-fried noodle dish featuring tender shrimp, colorful vegetables, and classic yakisoba sauce. Quick, satisfying, and full of umami.
Equipment
- Wok or Large Skillet
- Tongs or Spatula
- Knife & Cutting Board
Ingredients
Main Ingredients
- 1 lb raw shrimp peeled and deveined
- 16 oz fresh yakisoba noodles or 8 oz dried noodles, cooked separately
- ½ large yellow onion thinly sliced
- 2 cups carrots shredded or julienned
- 3 cups shredded green cabbage
- 2 stalks green onion chopped, for garnish
- pickled ginger to serve
- 3 tbsp cooking oil avocado, canola, or vegetable oil
Yakisoba Sauce
- 3 tbsp soy sauce full-sodium
- 1 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 2 tsp fresh grated ginger or ½ tsp dried
- a sprinkle red pepper flakes
Instructions
- In a small bowl, whisk together soy sauce, Worcestershire, oyster sauce, grated ginger, and red pepper flakes to make the yakisoba sauce. Set aside.
- Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
- In the same pan, add remaining oil. Sauté onion, carrots, and cabbage for 3–5 minutes until just tender.
- Add cooked noodles and shrimp to the pan. Pour the yakisoba sauce over everything and toss well to combine. Cook for 2 more minutes until heated through.
- Serve hot, garnished with green onions and pickled ginger.
Notes
Use pre-cooked yakisoba noodles for convenience or substitute with soba, udon, or ramen noodles. This recipe also works well with chicken or tofu.