5 from 2 votes
Shio Lemon Seafood Yakisoba
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
2
portions
Course:
Main Course, Lunch, Dinner
Cuisine:
Japanese
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 black pepper
- 1 pinch salt
- 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!
Cup of Yum
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.