Shio Lemon Yakisoba

with seafood

Shio lemon yakisoba is a fresh and zingy variation of classic Japanese yakisoba made with fresh shrimp, crunchy asparagus and noodles stir-fried in a salt and lemon sauce. This dish is quick and easy to make and a refreshing dish to enjoy in summer!

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Shio Lemon Yakisoba


2 servings




20 minutes




what you'll need:

» shrimp or mixed seafood » beansprouts » asparagus » green cabbage » Chinese-style noodles » salt and pepper » sesame oil

for the sauce:

» lemon (juice & zest) » salt & pepper » sugar » soy sauce » sake » grated garlic » chicken bouillon powder » sesame oil » sesame seeds » finely chopped green onion

Make the sauce

Mix the lemon juice, zest, salt, pepper, soy sauce, sugar, garlic, sesame oil, chicken bouillon powder, sesame seeds and chopped green onion together in a small bowl and set aside.


Soak the beansprouts

Soak the beansprouts in a bowl of cold water with a few pinches of salt. 


Fry the noodles

Heat a wok on medium-high and add sesame oil. Add the noodles and fry until lightly crispy on both sides. Transfer to a plate and set aside for later.


Fry shrimp & asparagus

In the same pan, pour a little extra sesame oil and then add the shrimp and asparagus. Sprinkle with salt and pepper and stir-fry until cooked through.


Add noodles back in

Add the noodles back to the pan, mix well and then push everything to one side to make a space in the wok.


Add beansprouts

Drain the beansprouts and place them in the empty space. 


Make layers

Place roughly cut cabbage on top of the beansprouts, then top with the noodles, asparagus and shrimp. Cook until the cabbage is softened slightly.


Add sauce

Pour the lemon sauce into the pan and turn up the heat to high. Stir fry for about 1 minute and mix thoroughly until all the ingredients are evenly distributed.



Transfer to serving plates and sprinkle with chopped green onion (optional). Enjoy!


See the full post for more information plus substitutes and additional ingredient ideas!