Shio Lemon Seafood Yakisoba

Name: Shio Lemon Seafood Yakisoba
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 portions
Ingredients: ½ lemon; ½ tsp salt; 1 pinch ground black pepper; ¼ tsp sugar; 1 dash soy sauce; 1 tbsp sake; ½ tsp grated garlic; 1 tsp toasted sesame oil; 1 tsp Chinese-style chicken bouillon powder (granules); 1 tsp white sesame seeds; 1 tbsp finely chopped green onions; 200 g Shrimp; 1 tsp cornstarch; 2 pinches salt; 100 g beansprouts; 1 bowl of cold water; 2 pinches salt; 2 tsp toasted sesame oil; 200 g pre-boiled Chinese-style noodles; 1 pinch salt and pepper; 2 stalks asparagus; 50 g green cabbage; finely chopped green onions

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 portions
Course
Main Course, Lunch, Dinner
Cuisine
Japanese

Shio Lemon Seafood Yakisoba

Celia Wu

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

Shio Yakisoba Sauce

½ lemon zest and juice
½ tsp salt
1 pinch ground black pepper
¼ tsp sugar
1 dash soy sauce
1 tbsp sake
½ tsp grated garlic or garlic paste
1 tsp toasted sesame oil
1 tsp Chinese-style chicken bouillon powder (granules)
1 tsp white sesame seeds
1 tbsp finely chopped green onions

Shrimp

200 g Shrimp deshelled and deviened
1 tsp cornstarch for cleaning
2 pinches salt for cleaning

Beansprouts

100 g beansprouts
1 bowl of cold water
2 pinches salt

Shio Lemon Yakisoba

2 tsp toasted sesame oil
200 g pre-boiled Chinese-style noodles chukamen, yakisoba noodles
1 pinch salt and pepper
2 stalks asparagus cut into bitezie pieces
50 g green cabbage (green or pointed) cut into bitesize pieces
finely chopped green onions to garnish

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Instructions

First, take a small bowl and add all of the sauce ingredients (½ tsp salt, 1 pinch ground black pepper, ¼ tsp sugar, 1 dash soy sauce, 1 tbsp sake, ½ tsp grated garlic, 1 tsp toasted sesame oil, 1 tsp Chinese-style chicken bouillon powder (granules), 1 tsp white sesame seeds, 1 tbsp finely chopped green onions, and the zest and juice of ½ lemon). Mix thoroughly and set aside for later.
Next, place 100 g beansprouts into a 1 bowl of cold water and 2 pinches salt. Soak until it's time to cook.
Place 200 g shrimp in a bowl and rub 1 tsp cornstarch and 2 pinches salt over the surface. Rinse them with cold water and dry them with kitchen paper, then set aside for later.
Heat a large pan or wok on medium-high and add 1 tsp of sesame oil. Once hot, add 200 g pre-boiled Chinese-style noodles to the pan and fry until lightly crispy on both sides.
Transfer the noodles to a plate and set aside for later.
Using the same pan, add another teaspoon of sesame oil and add the shrimp and 2 stalks asparagus. Sprinkle them with 1 pinch salt and pepper and fry until the shrimps are cooked through.
Add the noodles back to the pan and mix them a little to help break them apart if they became stuck together.
Push the noodles to one side to make space in the pan.
Add the beansprouts to the empty space and lay 50 g green cabbage on top.
Place the noodles on the top of the cabbage. The beansprouts will cook at the bottom of the pan while the cabbage steams in the middle.
As it cooks, move the shrimp and asparagus to the top of the noodles to stop them from burning.
When the beansprouts and cabbage are slightly softened (about 2 minutes later) turn up the heat to high and drizzle the lemon salt sauce around the pan. Mix until well incorporated.
Serve up and garnish with finely chopped green onions!
Enjoy!

Notes

Chilled noodles work best, but if you use dry noodles, boil them a few minutes less than the time stated on the packaging. Drain the water, dry for a few minutes and fry them as usual.