Shrimp Yakisoba

5 from 2 votes

Skip takeout and make Shrimp Yakisoba at home. This noodle dish loaded with flavor because the simple ingredient savory sauce.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Japanese

Servings:

Author: Carrie Barnard

Cost: $14.73, $2.46 per Servings

Ingredients

For the Sauce:

2 Tablespoons Worcestershire sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Ketchup
2 Tablespoons Soy Sauce
2 teaspoons Brown Sugar

For the Shrimp and Noodles:

3 Tablespoons Avocado Oil
1 Pound Shrimp peeled, deveined and tails-removed
8 Ounces Yakisoba Noodles
½ Small Onion sliced
1 Carrot peeled and cut into matchsticks
¼ Green Cabbage thinly sliced
2 Green Onions sliced
8 ounces Sliced Mushrooms

Instructions

Whisk together 2 tablespoons Worcestershire sauce, 2 tablespoons oyster sauce, 2 tablespoons ketchup, 2 tablespoons soy sauce, and 2 teaspoons brown sugar in a small bowl. Set aside.
Cook 8 ounces yakisoba noodles according to the package instructions.
Drizzle 1 tablespoon of the avocado oil in a large skillet or wok over medium high heat. Add ½ small sliced onion, 1 peeled and julienned carrot, and 8 ounces sliced mushrooms to the skillet. Sauté for 4-5 minutes until the vegetables are tender. Remove the vegetables and mushrooms to a separate plate.
Drizzle 1 more tablespoon of the oil onto the skillet or wok. Add 1 pound peeled, deveined, tail-off shrimp, ¼ head thinly sliced green cabbage, and 2 sliced green onions. Cook for approximately 2 minutes until the shrimp starts to turn pink. Remove the shrimp and vegetables to the plate with the mushrooms.
Drizzle the remaining oil onto the skillet or work. Add the noodles to the skillet or work. Then mix in the shrimp, vegetables and sauce. Continue to sauté for 1 more minute until the sauce starts to thicken.
Remove from the skillet or work and then it’s ready to serve and enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

Any oil with a high smoke point will work great for this recipe. We love using vegetable oil, canola oil or coconut oil instead of avocado oil in this recipe.

Nutrition