Yakisoba noodles are basically Japan’s take on the Chinese Lo Mein noodles introduced by traders centuries ago, along with chopsticks and dumplings. This is a classic dish that is great for a weekday meal or serving to guests.
Yakisoba- Japanese Shrimp Noodles
- Wok or large skillet
- 1 medium Onion
- 1 medium Carrot
- 4 stalk Scallion
- 6 medium Shiitake mushrooms (Sub: cremini or dried reconstituted shiitake mushrooms)
- 8 large Green cabbage leaves (Sub: Pre-shredded cabbage)
- 1 lb Large shrimp
- 4 tbsp Vegetable oil (Sub: canola oil)
- ¼ tsp Ground black pepper
- 6 servings Yakisoba pre-steamed noodles (3 per package)
- 10 tbsp Yakisoba Sauce (homemade or store bought)
- Optional toppings – Aonori – powdered seaweed and/or pickled red ginger
- Prep – Slice onion and mushroom. Julienne carrot. Chop scallion into 2-inch pieces. Chop cabbage. Peel and devein shrimp. Buy or make Yakisoba Sauce in advance.
- Cook – In a wok or large skillet, heat the oil over medium-high heat. Stir-fry shrimp until pink. Transfer to a bowl and set aside. Add onion and carrot and cook for 2 minutes. Add cabbage and cook a few minutes more until cabbage is soft and tender. Add scallion and mushrooms and cook for 1 minute. Add back shrimp and ground black pepper. Place yakisoba noodles in a colander in the sink and run hot water over noodles to soften. Loosen the noodles with your hands.Add noodles to the wok or skillet and lower heat to medium. Combine noodles and cooked ingredients using tongs. Careful not to let noodles stick to the bottom. Mix in Yakisoba sauce. Feel free to add more sauce.
- Serve – Transfer yakisoba to a serving platter or individual plates or bowls. Garnish with powder green seaweed and pickled red ginger. Serve hot with a bowl of Yakisoba sauce on the side.
- Leftover may be stored in an airtight container for up-to 3 days or frozen for a month. Thaw overnight in the refrigerator and reheat in the microwave.