Shio lemon yakisoba is a zingy, refreshing variation of classic Japanese yakisoba! Made with fresh shrimp, crunchy asparagus and stir fried noodles which are then drizzled with a tangy lemon sauce, this dish is quick and easy to make, as well as a delicious dish to enjoy in summer!
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What is Yakisoba?
What do you think of when you hear the word "Soba"?
Most people might think of Japanese soba noodles, but with yakisoba (焼きそば), you don't use soba noodles at all! Instead, you use Chinese wheat noodles and then stir-fry them with meat and vegetables.
Most yakisoba dishes are made with pork, but shio lemon yakisoba is a bit different. The zingy lemon perfectly compliments seafood in this dish! It also works well with chicken if you're not a seafood fan.
The History of Yakisoba
As some of you may know, Yakisoba is a classic Japanese street food.
It's been said that Yakisoba was served during the 30's in Tokyo, so it has a pretty long history.
Because it's easy to make it outside, Yakisoba is often served at outdoor occasions such as festivals, sports day, fireworks festivals, cherry blossom festivals as well as being made at home, teppanyaki restaurants and casual diners.
Traditionally, Yakisoba is cooked with Worcestershire sauce (ソース焼きそば) but these days simply cooking with salt and pepper (塩焼きそば or shio-yakisoba) is popular too.
Japanese people love instant Yakisoba as occasional quick naughty meal too.
Not only that, but different regions have started their own spin-offs of Yakisoba and even compete nationwide as a B-class gourmet (B級グルメ). B-class gourmet are down to earth dishes that use inexpensive ingredients but taste absolutely delicious!
Sauce-Yakisoba VS Shio Yakisoba
As I said earlier, there are two kinds of yakisoba roughly, Sauce-Yakisoba (ソース焼きそば) and Shio-Yakisoba (塩焼きそば).
I’d have to say the one with sauce is probably the "traditional form" that you see at most places like festivals but salt and pepper yakisoba is equally popular especially for home cooking! And today's recipe is the a type of shio-yakisoba.
Lemon and Seafood Yakisoba
This yakisoba recipe contains:
- Shrimp (or any seafood you like)
- Spring onion
- Lemon based sauce
The sauce is drizzled over the yakisoba right at the end to make sure no flavour is lost during the cooking process!
HOW TO PREP PRAWNS
Prepping the shrimp is probably the most annoying thing about cooking them. If you're using fresh shrimp, I have 3 steps for you to follow.
STEP ONE: DESHELL
First, deshell. I find the easiest way is to rip the legs off first and then the shell just comes clean off. It's up to you whether to pull the tails off too, I usually leave them on for decoration and added crunch.
STEP TWO: DEVEIN
Next, remove the vein. The best way to do this is take a cocktail stick and pierce horizontally through the back of the prawn. You should be able to hook the vein and pull it straight out.
STEP THREE: CLEAN
Finally, coat the prawns in a couple of pinches of salt and 1 tsp of corn starch. Rub it over the surface of the prawns and once they're covered, wash them under cold water. The corn starch cleans them out while the salt helps draw out excess moisture which will make them cook better.
Watch how to make Shio-Lemon Yakisoba
Seafood definitely goes better with shio-yakisoba than sauce-yakisoba! And with lemon? It's a whole different world! If you like refreshing option, I definitely recommend this dish!Print