Shio Lemon Seafood Yakisoba
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 portions
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Course
Main Course, Lunch, Dinner
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Cuisine
Japanese
Shio Lemon Seafood Yakisoba
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Shio Yakisoba Sauce
- ½ lemon zest and juice
- ½ tsp salt
- 1 pinch black pepper ground
- ¼ tsp sugar
- 1 dash soy sauce
- 1 tbsp sake
- ½ tsp garlic or garlic paste, grated
- 1 tsp sesame oil toasted
- 1 tsp chicken bouillon powder Chinese-style, granules
- 1 tsp white sesame seeds
- 1 tbsp green onion finely chopped
Shrimp
- 200 g Shrimp deshelled and deviened
- 1 tsp cornstarch for cleaning
- 2 pinches salt for cleaning
Beansprouts
- 100 g beansprouts
- 1 water cold, bowl of
- 2 pinches salt
Shio Lemon Yakisoba
- 2 tsp sesame oil toasted
- 200 g Chinese-style noodles chukamen, yakisoba noodles, pre-boiled
- 1 pinch salt
- 1 pinch black pepper
- 2 talks asparagus cut into bitezie pieces
- 50 g green cabbage (green or pointed) cut into bitesize pieces
- green onion to garnish, finely chopped
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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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