Japanese Shio Lemon Yakisoba

By Sudachi · 20 min

Ingredients

Instructions

1. In a small bowl, mix all the sauce ingredients (lemon juice, lemon zest, sake, sesame oil, bouillon powder, sesame seeds, salt, garlic, sugar, black pepper, light soy sauce and green onions) until well combined. Set aside.
2. Soak the 100 g bean sprouts in a bowl of cold water with a few pinches of salt. Set aside.
3. Rinse the 200 g shrimp, deshell and devein them if needed, then pat dry with kitchen paper. Set aside near the stove.
4. Heat a large pan or wok over medium-high heat and add 1 tsp cooking oil. When hot, add the 200 g pre-steamed yakisoba noodles and fry until lightly crispy on both sides. Transfer to a plate.
5. Reuse the pan, adding more oil if needed. Add the shrimp and 2 asparagus stalks, season generously with salt and pepper, and fry until the shrimp are cooked through.
6. Return the noodles to the pan and toss gently to separate any clumps.
7. Push the noodles to one side. Drain the bean sprouts and shake off excess water. Place them in the empty space, then lay the 50 g cabbage on top.
8. Spread the noodles over the cabbage. Move the shrimp and asparagus onto the noodles so they don't burn.
9. After about 2 minutes, when the bean sprouts and cabbage are slightly softened, turn the heat to high, pour the lemon sauce around the edge of the pan and mix until well combined.
10. Plate and finish with a drizzle of toasted sesame oil and chopped green onions.

Summarized from Sudachi's video. Watch it for the details.

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