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yakisoba noodles with shrimp and vegetables

A noodle dish is always a good meal idea. This shrimp yakisoba is a simple yet delicious stir fry which is very versatile and can accommodate every person’s preference. This shrimp yakisoba includes vegetables such as onion, bell pepper and green beans. Vegetables can easily be replaced with mushrooms and different vegetables such as broccoli, bean sprouts, asparagus, canned corn, julienned carrots and green onions are some good ideas. Whatever combination you choose, it will still be a delicious meal.

Replace proteins:

If Shrimp isn’t your game, replace with the same amount of another protein such as chicken, beef, pork or leave it out completely. I absolutely love making yakisoba at home because i can use up vegetables i have in the fridge as well as change up my proteins so that the dish isn’t always exactly the same.

The yakisoba sauce i add to these noodles is store bought, i have access to it almost all the time so i didn’t bother creating another sauce as i love the outcome of this one and it simplifies my cooking even more. If you cannot get your hands on this gourmet sauce, you can try to substitute with your favorite teriyaki sauce(just be sure to adjust amount as they are all different).

Where to purchase yakisoba noodles?

Yakisoba noodles also known as lo mein can be found in most Asian grocery stores. If you don’t have one near you, you can also check your local grocery store in the Asian section of the store. I normally buy mine in bulk from U.S Chef Store.

If you cannot find soba noodles at all, you can try these ramen noodles or these Japanese ramen noodles.

Ingredients:

2lb Yakisoba Noodles
1 small Onion
2 large Bell peppers (any color)
2 cups Green beans or broccoli
1lb Shrimps (peeled & de-veined)
1Tsp Johnny’s seasoning salt
3/4cup Gourmet sauce
2Tbsp Kikkoman soy sauce
1/2cup water
1-2tbsp Oil (for frying shrimps and vegetables)

sliced vegetables and seperated lomein noodles on a baking sheet with shrimp and sauce on the side

Pinch of salt when sauteing the vegetables

Instructions:

Prepare your vegetables by slicing them into thin strips.
Peel and de-vein shrimps and season with 1tsp of seasoning salt.
Preheat a wok or a deep skillet on medium-high heat, add 1-2tbsp of oil and sear shrimps on both sides just until they turn pink. Take the shrimps out of the pan and set aside.
Into the same pan, add a little bit more oil if needed and add your vegetables. Sprinkle a pinch of salt and saute just until the vegetables are wilted but still have a good crunch.
Separate the noddles and add to the vegetables following with 1/2cup of water, 3/4cup of Yoshida’s gourmet sauce and 2 Tbsp of soy sauce. Stir everything together carefully, reduce heat to medium-low and cover with a lid for 2-3 minutes stirring occasionally to help re-hydrate the noodles.
Once the noodles are re-hydrated, add back the shrimps, stir everything once more.
Continue to fry another few minutes to re-heat the shrimps and allow most of the liquid to be absorbed.
Turn off the heat and enjoy.

What to serve with Shrimp Yakisoba?

This shrimp yakisoba recipe is good as is after it is done cooking but some like to spice it up with sriracha sauce and dress up the dish with toasted sesame seeds.

Have leftovers?

If you have leftovers, this noodles recipe stores well in the fridge in an airtight container for 2-3 days. It makes a perfect lunch to take to work the next day.

What is your favorite yakisoba noodle mixture? If you try this recipe, I’d love to hear how it went in the comments section below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.

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Easy and Quick Shrimp Yakisoba Noodles

Author Alena’s Home Cooking

Ingredients

1 lb Shrimp (Peeled & de veined)
2 lb Yakisoba Noodles
1 small Onion
2 large Bell Peppers (any color)
2 cups Green Beans or broccoli
1 tsp Johnny's Seasoning Salt
3/4 cup Yoshida's Gourmet Sauce
2 tbsp Kikkoman Soy sauce
1/2 cup water
1-2 tbsp Oil for frying (more if needed)
pinch salt (when sauteing Vegetables)

Instructions

Prepare your vegetables by slicing them into thin strips.
Peel and de-vein shrimps and season with 1tsp of seasoning salt.
Preheat a wok or a deep skillet on medium-high heat, add 1-2tbsp of oil and sear shrimps on both sides just until they turn pink. Take the shrimps out of the pan and set aside.
Into the same pan, add a little bit more oil if needed and add your vegetables. Sprinkle a pinch of salt and saute just until the vegetables are wilted.
Separate the noddles and add to the noodles following with 1/2cup of water, 3/4cup of Yoshida's gourmet sauce and 2 Tbsp of soy sauce. Stir everything together carefully, reduce heat to medium-low and cover with a lid for 2-3 minutes stirring occasionally to help re hydrate the noodles.
Once the noodles are re-hydrated, add back the shrimps, stir everything once more. Continue to fry another few minutes to re heat the shrimps and allow most of the liquid to be absorbed. Turn off the heat and enjoy.