Shrimp Yakisoba Recipe
Easy shrimp yakisoba made with slurp-worthy noodles, garlic, vegetables, and a simple homemade sauce, all cooked in one pan in under 30 minutes.
Equipment
- Measuring spoons
- Cutting board and knife
- Wok or large frying pan
- Tongs or spatula
Ingredients
- 2 tbsp oil
- 8 shrimp peeled and deveined
- 1 clove garlic finely minced
- 180 g yakisoba noodles
- 70 g cabbage thinly sliced
- 40 g carrot julienned or thinly sliced
- ¼ onion thinly sliced
- 3½ tbsp yakisoba sauce
Instructions
- Prep the noodles. Loosen the noodles with your hands. If they’re stiff, rinse briefly under warm water and drain well.
- Cook the shrimp. Heat the oil in a wide pan or wok over medium heat. Add the shrimp and garlic and cook briefly until the shrimp just turn pink. Remove the shrimp from the pan and set aside.
- Stir-fry the noodles. Add the yakisoba noodles to the same pan and toss to loosen them. Let them sit briefly so they fry instead of steam.
- Add the vegetables. Add the cabbage, carrot, and onion and stir-fry until just tender but still crisp.
- Add sauce and combine. Pour in the yakisoba sauce and toss everything until the noodles are evenly coated.
- Finish the dish. Return the shrimp to the pan and toss gently just until heated through. Serve immediately.
Nutrition Facts
Shrimp Yakisoba Recipe
Amount per Serving
Calories
365
% Daily Value*
Fat
29
g
45
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
18
g
Cholesterol
129
mg
43
%
Sodium
137
mg
6
%
Potassium
510
mg
15
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
18
g
36
%
Vitamin A
6752
IU
135
%
Vitamin C
31
mg
38
%
Calcium
104
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.