Description
A traditional style yakisoba recipe you can whip up at home in 15 minutes. It’s so yummy!
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 1 medium carrot, julienned (sliced into small sticks)
- 1 cup green cabbage, chopped
- 4–5 shiitake or button mushrooms, sliced
- 9 large shrimps, thawed, peeled and deveined
- 1 package yakisoba noodles (3 single servings included)
Instructions
- In a wok or large pan over medium high heat, add oil then onions, cabbage and carrot and cook for 2-3 minutes, until onions are translucent.
- Push the vegetables to one side of the wok and add shrimp and mushrooms to the empty side. Cook for 4-5 minutes, until the shrimp are cooked through.
- Transfer all the ingredients to a bowl and set aside.
- Using the same wok, add one yakisoba serving and follow the instructions on the package (it usually says to add 1/4 cup water and to loosen the noodles – using chopsticks is the easiest way – for about 30 seconds). Add the seasoning and stir well.
- Add 1/3 of the shrimp and stir fried vegetables mixture to the pan and toss well.
- Transfer to a plate and serve with benishoga (optional). Repeat the same steps for the remaining noodle servings.
Notes
You can keep leftovers of this yakisoba recipe refrigerated for 1-2 days.
Nutrition
- Serving Size:
- Calories: 597
- Sugar: 5.3 g
- Sodium: 180.7 mg
- Fat: 19.4 g
- Saturated Fat: 12.2 g
- Carbohydrates: 72.1 g
- Fiber: 6.4 g
- Protein: 36.2 g
- Cholesterol: 252.1 mg
