Refreshing Shio Yakisoba with Lemon & Shrimp in 20 Minutes

By Sudachi · 20 min

Ingredients

Instructions

1. In a small bowl, mix the sauce ingredients: 2 tbsp lemon juice, 2 tsp lemon zest, 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 light soy sauce and 1 tbsp chopped green onions. Set aside.
2. Soak 100 g bean sprouts in cold water with a few pinches of salt. Set aside.
3. Pat 200 g deveined, shelled shrimp dry with kitchen paper and set aside.
4. Heat a large pan or wok over medium-high heat and add 1 tsp cooking oil. Add 200 g pre-steamed yakisoba noodles and fry until lightly crisp on both sides. Move to a plate.
5. Reuse the pan, adding more oil if needed. Add the shrimp and 2 asparagus stalks (cut into bite-size pieces), season generously with salt and pepper, and fry until the shrimp are cooked through.
6. Return the noodles to the pan and toss to separate any clumps.
7. Push the noodles to one side. Drain the bean sprouts and shake off excess water, then place them in the empty space. Lay 50 g green cabbage (cut into bite-size pieces) on top.
8. Spread the noodles over the cabbage. Move the shrimp and asparagus onto the noodles so they do not burn. Cook until the bean sprouts and cabbage are slightly softened, about 2 minutes.
9. Turn the heat to high, drizzle the sauce around the edge of the pan and mix until well combined.
10. Serve 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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