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–+ servings

Shio Yakisoba with Lemon and Seafood

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

Shio Yakisoba Sauce

Shio Lemon Yakisoba

  • 200 g shrimp deshelled and deviened
  • 100 g bean sprouts
  • 1 tsp cooking oil neutral oil
  • 200 g yakisoba noodles (pre-steamed) or ramen noodles, spaghetti hack
  • salt and pepper
  • 2 stalks asparagus cut into bitesize pieces
  • 50 g green cabbage cut into bitesize pieces
  • toasted sesame oil to garnish
  • finely chopped green onions to garnish

Instructions 

  • First, take a small bowl and add all of the sauce ingredients (zest and juice of 1 lemon, 1 tbsp sake, 1 tsp toasted sesame oil, 1 tsp Chinese-style chicken bouillon powder, 1 tsp toasted white sesame seeds, ½ tsp salt, ½ tsp grated garlic, ¼ tsp sugar, 1 pinch ground black pepper, ½ tsp Japanese light soy sauce (usukuchi shoyu) and 1 tbsp finely chopped green onions.) Mix thoroughly and set aside for later.
    shio lemon yakisoba sauce in a small glass bowl
  • Next, soak 100 g bean sprouts in a bowl of cold water with a few pinches of salt. Set aside for later.
    soaking beansprouts in a bowl of water
  • Wash 200 g shrimp (deshelled and deveined) and pat dry with kitchen paper. Set by the stove for later.
    drying washed raw shrimp with kitchen paper
  • Heat a large pan or wok on medium-high and add 1 tsp cooking oil. Once hot, add 200 g yakisoba noodles (pre-steamed) to the pan and fry until lightly crispy on both sides.
    frying yakisoba noodles in a wok
  • Transfer the noodles to a plate and set by the stove for later.
    slightly crispy fried yakisoba on a plate
  • Reuse the pan and add more oil if necessary. Add the shrimp and 2 stalks asparagus. Sprinkle them with a generous pinch of salt and pepper and fry until the shrimps are cooked through.
    shrimp and asparagus frying in a wok
  • Add the noodles back to the pan and mix them a little to help break them apart if they became stuck together.
    adding fried yakisoba back to the wok
  • Push the noodles to one side to make space in the pan.
    shio lemon yakisoba ingredients pushed to one side of the wok
  • Drain the beansprouts and shake thoroughly to remove excess water. Place them in the empty space in the pan and lay 50 g green cabbage on top.
    beansprouts added to the empty space in the wok
  • Move the noodles on the top of the cabbage. The beansprouts will cook at the bottom of the pan while leftover moisture will evaporate and steam the cabbage in the middle.
    shio lemon yakisoba ingredients layered in a wok
  • As it cooks, move the shrimp and asparagus to the top of the noodles to stop them from burning. 
    shio lemon yakisoba ingredients layered in a wok
  • 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.
    shio lemon yakisoba stir fried in a wok with homemade lemon salt sauce
  • Serve up and garnish with a drizzle of toasted sesame oil and finely chopped green onions! Enjoy!
    shio lemon yakisoba with prawns in a white plate

Notes

Set up mise en place: cut vegetables, mix sauce, and place everything within reach before heating the pan.
If using dry noodles, boil them a little less than the packaging states. Wash with cold water to remove excess starch and toss with a bit of oil to prevent sticking.
Store leftovers in the refrigerator for up to 2-3 days maximum.
Reheating: Pan/wok over medium-high, splash in 1-2 tsp water to steam 30-60 sec, then toss on high to re-crisp.
Meal Prep: Prepare sauce and pre-cut all vegetables up to 2 days ahead. Store sauce in fridge and keep cut vegetables in separate containers.
Serving ideas: Japanese Style Potato Salad, Authentic Japanese Miso Soup, Shrimp Potstickers, Chicken Breast Karaage