How to make "Shio Lemon Yakisoba", a refreshing and zingy twist on a traditional yakisoba recipe made with shrimp, asparagus and stir fried noodles.
Shio Yakisoba Sauce
- 1/2 tsp salt
- 1 pinch black pepper
- 1/4 tsp sugar
- 1 dash soy sauce
- 1 tbsp sake
- 1/2 tsp garlic paste
- 1 tsp sesame oil
- Juice of half a lemon
- Zest of half a lemon
- 1 tsp Chinese chicken stock powder
- 1 tsp white sesame seeds
- 1 tbsp finely chopped spring onion (green part)
- 200g fresh shrimp (frozen also works for this recipe)
- 1 tsp corn starch (for cleaning)
- 2 pinches of salt (for cleaning)
- 100g beansprouts
- 1 bowl water
- a few pinches of salt
Shio Lemon Yakisoba
- 2 tsp sesame oil
- 2 portions of chilled Chinese wheat noodles (approx 200g or 7oz) see note
- 1 pinch salt and pepper
- 2 stalks asparagus
- 50g cabbage
- chopped spring onion to garnish
- First, make the sauce. Take a small bowl and mix all of the sauce ingredients together. Set aside for later.
- Next, put 100g of beansprouts into a bowl. Fill the bowl with water until the beansprouts are covered, add a sprinkle of salt and leave to soak.
- Now prepare your shrimp, if you bought pre-cooked shrimp you can skip this step. But if you didn't, take a bowl and add your shrimp along with 1 tsp corn starch and 2 pinches of salt. Rub the starch and salt over the surface of the shrimp and then rinse them with cold water. Dry with a paper towel and set aside for later.
- Cut the asparagus and cabbage into bite-size pieces.
- Heat a large pan or wok on medium-high and add 1 tsp of sesame oil.
- Add the noodles to the pan and fry until lightly crispy on both sides.
- Transfer the noodles to a plate and set aside for later.
- In the same pan, add 1 more tsp of sesame oil. Add the shrimp and asparagus, and sprinkle them with salt and pepper. Fry until the shrimps are cooked through.
- Add the noodles back to the pan and mix them a little to help break them apart if they became stuck together.
- Push the noodles to one side to make space in the pan.
- In the space add the beansprouts. Lay the cabbage on top of the beansprouts and then move the noodles on to the top of the cabbage. The beansprouts will cook at the bottom of the pan while the cabbage steams in the middle.
- Move the shrimp and asparagus to the top of the noodles to stop them from burning.
- When the beansprouts and cabbage are slightly softened (about 2 minutes later) turn up the heat to high and drizzle the sauce over the top.
- Mix on the heat until well incorporated.
- Serve up and garnish with extra chopped spring onion!
Chilled noodles works best, but if you use dry noodles, use 100g and boil them a few minutes less than stated on the packaging. Drain the water and fry them as usual.
You can use any preferred seafood in this recipe. This dish also works well with chicken.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Noodles
- Method: Stir fry
- Cuisine: Japanese
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