Shrimp Yakisoba Recipe (with Lemon Sauce)

By Sudachi · 25 min

Ingredients

Instructions

1. In a small bowl, mix the sauce: 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, 1/2 tsp salt, 1/2 tsp grated garlic, 1/4 tsp sugar, a pinch of ground black pepper, 1/2 tsp Japanese light soy sauce and 1 tbsp finely chopped green onions. Set aside.
2. Soak 100 g bean sprouts in cold water with a few pinches of salt. Set aside.
3. Rinse 200 g deshelled, deveined shrimp and pat dry with kitchen paper. Set aside near the stove.
4. Heat a large pan or wok over medium-high and add 1 tsp cooking oil. Once hot, add 200 g pre-steamed yakisoba noodles and fry until lightly crisp on both sides.
5. Move the noodles to a plate.
6. 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.
7. Return the noodles to the pan and toss to loosen any clumps.
8. 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 on top.
9. Spread the noodles over the cabbage. Move the shrimp and asparagus to the top of the noodles so they don't burn.
10. When the bean sprouts and cabbage are slightly softened (about 2 minutes), turn the heat to high, drizzle the lemon sauce around the pan and mix until well combined.
11. Serve and finish with a drizzle of toasted sesame oil and chopped green onion.

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

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