Shrimp yakisoba combines tender, perfectly cooked shrimp with noodles and vegetables and then soaks it all in a sweet, savory, and tangy yakisoba sauce.
I love getting this dish when I order takeout. I love it so much, in fact, I decided to try my hand at it. It came out so good, and I can't wait for you to try it.
Yakisoba Shrimp
This was inspired by my other Asian shrimp recipe on this site, and pairs well with these air fryer frozen egg rolls.
Ingredients
There are several ingredients to this recipe, but none of them are difficult to find. You should be able to get all of them at your local grocery store.
- Peeled, deveined shrimp
- Canola oil
- Ginger powder
- Garlic powder
- Salt
- Pepper
- Chopped asparagus
- Chopped dandelion greens
- Shitake mushrooms
- Oyster mushrooms
- Shelled edamame, peas or lima beans
- Baby corn on the cob
- Bean sprouts
- Hokkein noodles
For the Yakisoba Sacue
- Sesame oil
- Mirin
- Worcestershire sauce
- Soy sauce
- Chili garlic sauce
- Sake
- Rice wine vinegar
- Minced ginger
- Garli paste
For the Garnish
- Chopped green onions
- Sesame seeds
Instructions
The shopping list might be a bit long, but the instructions are fairly short for this delicious, easy dish.
Step 1: Make the Sauce
Combine all sauce ingredients in a mason jar and shake vigorously for 10 seconds. Set aside.
Step 2: Season the shrimp
Toss the shrimp with oil, ginger powder, garlic powder, salt, and pepper in a large mixing bowl.
Step 3: Cook the Vegetables
Heat a large wok over medium heat. Then, add oil and stir fry the asparagus, shitake mushrooms, oyster mushrooms, shelled edamame, and baby corn on the cob for 5 minutes. Remove the vegetables and set them aside in a large bowl.
Step 4: Cook the Shrimp
Add shrimp to the hot wok and stir fry for about 2 minutes, turning them halfway through. Add them to the bowl with the vegetables.
Step 5: Complete the Dish
Add oil to the hot wok and then stir fry the noodles for 1 minute. Then, add the shrimp and vegetables and stir in the sauce, chopped dandelion greens, and bean sprouts.
Stir fry for a minute, then lower the heat and cook until the sauce slightly thickens. Garnish with green onions and sesame seeds and serve.
Hint: Make sure you keep your wok hot as you work between steps for optimal cooking.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this yakisoba shrimp.
- Mustard Greens - If you don't have dandelion greens, try mustard greens, instead.
- Vegetable Oil - If you don't have canola oil, use vegetable oil.
Variations
Want to personalize this shrimp yakisoba recipe? Here are some of my tried and true tips for changing up this recipe.
- Extra Spicy - Add red pepper flakes to the sauce for an extra kick of heat.
- Seafood Delight - Try adding crab meat for even more seafood goodness.
- Onion Powder - Add onion powder to the shrimp seasoning.
If you love recipes like this, you may also enjoy this shrimp lo mein or our cajun shrimp scampi
Equipment
Storage
Store leftovers in an air-tight containerin the refrigerator for 3 to 4 days.
What To Serve With Shrimp
You may think WOW, this recipe is great on it's own. But let me tell you, we have compiled a list of what to serve with a shrimp dinner. These sides will just blow your socks off, they're just that good!
Tips
I have a couple of tips to help you make the best yakisoba ever. These are simple tips so don't skip this part.
- Keep the wok hot while switching between ingredients.
- Don't cook the shrimp longer than 2 minutes initially. It will finish cooking later.
- Only use oil with a high smoke point for wok cooking.
More Shrimp Recipes
Do you like shrimp? Here are some recipes you may also like to try.
FAQ
Yakisoba is a Japanese noodle stir fry dish typically flavored with a sweet, tangy, and spicy sauce.
It's very similar to chow mein. It translates to Grilled noodles, and it is heavily influenced by Chinese cooking.
It will keep in the refrigerator for 3 to 4 days.
Put the leftovers in a wok and stir fry for a minute or two until heated through.
Shrimp Yakisoba
Ready to get cooking? Remember that you can print this recipe if you would like.
Shrimp Yakisoba
Ingredients
- 1 pound shrimp peeled deveined
- 1 tablespoon canola oil
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup asparagus chopped
- 1 cup dandelion greens chopped
- ½ cup shiitake mushrooms
- ¼ cup oyster mushrooms
- ¼ cup edamame, peas or lima beans shelled
- ¼ cup mini corn
- ¼ cup bean sprouts
- 2 tablespoon canola oil
- 1 pkg (14 oz) hokkein noodles
Yakisoba Sauce
- 2 teaspoon sesame oil
- 2 teaspoon mirin
- 2 tablespoon worcheshire
- ¼ cup soy sauce
- 2 tablespoon chili garlic sauce
- 1 tablespoon sake
- 1 tablespoon rice wine vinegar
- 2 teaspoon ginger minced
- 1 teaspoon garlic paste
Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Get out and measure your ingredients.
- Combine all sauce ingredients in a mason jar. Cover with lid.
- Shake vigorously for 10 seconds.
- Place shrimp inside a large mixing bowl. Add oil, ginger powder, garlic powder, salt, and pepper.
- Toss until blended.
- Heat a large wok over medium high heat. Once hot, add 1 tablespoon oil.
- Add the asparagus, shiitake mushrooms, oyster mushrooms, shelled edamame (or peas or lima beans), and mini corn to the wok.
- Stir fry for 5 minutes. Remove and set aside in a bowl.
- Add shrimp to the wok and stir fry for 2 minutes, turning shrimp over halfway through.
- Remove.
- Add to the bowl with the veggies.
- Add a tablespoon of oil to the wok. Swirl to coat, then add the noodles. Stir fry for 1 minute, then add the bowl with shrimp and veggies.
- Stir in the sauce. Stir fry for 1 minute then lower the heat.
- Add chopped dandelion greens and bean sprouts.
- Cook until the sauce has slightly thickened.
- Around 2 to 3 minutes.
- Garnish with green onions and sesame seeds
- Enjoy every bite!
Notes
- Keep the wok hot while switching between ingredients.
- Don't cook the shrimp longer than 2 minutes initially. It will finish cooking later.
- Only use oil with a high smoke point for wok cooking.
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