Shio Lemon Seafood Yakisoba
https://sudachirecipes.comShio 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!
Ingredients
Shio Yakisoba Sauce
- ½ lemon(s) zest and juice
- ½ tsp salt
- 1 pinch ground black pepper
- ¼ tsp sugar
- 1 dash soy sauce
- 1 tbsp sake
- ½ tsp grated garlic or garlic paste
- 1 tsp sesame oil
- 1 tsp Chinese-style chicken bouillon powder
- 1 tsp white sesame seeds
- 1 tbsp finely chopped green onions
Shrimp
- 200 g shrimp deshelled and deviened
- 1 tsp cornstarch for cleaning
- 2 pinches salt for cleaning
Beansprouts
- 100 g beansprouts
- 1 bowl of cold water
- 2 pinches salt
Shio Lemon Yakisoba
- 2 tsp sesame oil
- 200 g pre-boiled Chinese-style noodles chukamen, yakisoba noodles
- 1 pinch salt and pepper
- 2 stalks asparagus cut into bitezie pieces
- 50 g green cabbage (green or pointed) cut into bitesize pieces
- finely chopped green onions to garnish
Instructions
- First, take a small bowl and add all of the sauce ingredients (½ tsp salt, 1 pinch ground black pepper, ¼ tsp sugar, 1 dash soy sauce, 1 tbsp sake, ½ tsp grated garlic, 1 tsp sesame oil, 1 tsp Chinese-style chicken bouillon powder, 1 tsp white sesame seeds, 1 tbsp finely chopped green onions, and the zest and juice of ½ lemon(s)). Mix thoroughly and set aside for later.
- Next, place 100 g beansprouts into a 1 bowl of cold water and 2 pinches salt. Soak until it's time to cook.
- Place 200 g shrimp in a bowl and rub 1 tsp cornstarch and 2 pinches salt over the surface. Rinse them with cold water and dry them with kitchen paper, then set aside for later.
- Heat a large pan or wok on medium-high and add 1 tsp of sesame oil. Once hot, add 200 g pre-boiled Chinese-style noodles to the pan and fry until lightly crispy on both sides.
- Transfer the noodles to a plate and set aside for later.
- Using the same pan, add another teaspoon of sesame oil and add the shrimp and 2 stalks asparagus. Sprinkle them with 1 pinch salt and pepper and 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.
- Add the beansprouts to the empty space and lay 50 g green cabbage on top.
- Place the noodles on the top of the cabbage. The beansprouts will cook at the bottom of the pan while the cabbage steams in the middle.
- As it cooks, 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 lemon salt sauce around the pan. Mix until well incorporated.
- Serve up and garnish with finely chopped green onions!
- Enjoy!
Notes
Chilled noodles work best, but if you use dry noodles, boil them a few minutes less than the time stated on the packaging. Drain the water, dry for a few minutes and fry them as usual.