This shrimp and noodles recipe is fast, simple, and loaded with flavor. Shrimp Yakisoba is so delicious my husband requested this recipe be part of our regular dinner rotation. Yakisoba or ramen noodles can be used with this Japanese stir fried noodles recipe.
Table of contents
Why We Love This Recipe
- It's quick - These stir-fried shrimp noodles take 35 minutes, start to finish.
- It's flexible - Use yakisoba noodles or try with ramen noodles. Just remember to toss the seasoning packets, they are not needed here.
- Shrimp cooks fast - Great for busy weeknights or a quick lunch.
- Great for a crowd - This recipe is written to serve 4 people, but it is easy to scale up for more people.
Recipe Ingredients
For the Noodles and Stir-fry
- Yakisoba or Ramen Noodles - Ramen noodles are the easiest to find and least expensive at stores near me. Discard the seasoning packets that come with the ramen noodles.
- Raw Shrimp - Peeled and deveined. I used frozen shrimp, size 15-20 per pound, which gives you big, satisfying bites. I rinse them under cold water as I removed the shells (they came already deveined), and by the time I finish, they are thawed. I lay them on paper towels and pat them completely dry before they went into the pan.
- Cooking Oil - Canola oil or olive oil will work just fine in this recipe.
- Shredded Green Cabbage - The first time I made this recipe I bought the pre-cut cabbage (it was thinly cut), using a thicker cut or slicing it myself works much better. The thin sliced cabbage disappeared in the dish.
- Carrots, Julienned - The pre-cut matchstick carrots work great for this recipe.
- Onion - Thinly sliced. White or yellow onion will work.
- Garlic - Add this toward the end of the veggies cooking so it doesn't burn.
- Green Onions - I originally used 2 green onions for garnish, my son insisted I up that amount. Adjust the amount to your families taste.
For the Yakisoba Sauce
- Worcestershire Sauce - This is the back bone of the yakisoba sauce. It adds depth, umami, and a slight tang.
- Soy Sauce - I prefer low-sodium, but regular works too. Use your favorite.
- Ketchup - This adds a subtle sweetness and balances the Worcestershire.
- Brown Sugar - Just a touch of sweetness.
- Oyster Sauce - Optional, it adds another layer of flavor.
- Ground Ginger - Ties it all together.
- Black Pepper - Adjust to taste.
Recipe Directions
Prepare the noodles according to package directions, then drain and set aside. If using ramen noodles, pull them just a little early, they'll finish cooking in the pan.
In a small bowl, whisk together the Worcestershire sauce, soy sauce, ketchup, brown sugar, oyster sauce (if using), ginger, and black pepper. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and just cooked through. Remove from the pan and set aside.
Add the remaining tablespoon of oil to the same pan. Add the onion, cabbage, and carrots, and cook for 3-4 minutes until slightly softened but still crisp.
Stir in the garlic and cook for another 30 seconds.
Add the cooked noodles to the pan with the vegetables. Pour the sauce over the top and toss everything together until well coated and heated through.
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Return the shrimp to the pan and toss gently to combine. Heat for another 1-2 minutes.
Top with sliced green onions and serve immediately.
Mom Tip
Double the shrimp and double the sauce if you're feeding shrimp lovers or bigger appetites. My husband and son are both serious shrimp fans, so I doubled both for our dinner. It was perfect for us.
Other recipes you might like
Absolutely. Chicken breast or thighs (sliced thin), beef strips, or even tofu all work well here. Adjust the cook time accordingly. Chicken will need a few extra minutes, tofu can go right in with the vegetables.
Look in the Asian foods aisle of larger grocery stores, or at Asian grocery stores. If you can't find them, ramen noodles (without the seasoning packets) works great.
I had the same experience! I used pre-packaged thinly sliced cabbage, and it nearly vanished into the dish. Go for regular-cut shredded cabbage, or slice it yourself so the pieces have a little more body. You want some texture left when it hits the table.
Storage and Leftovers
Store leftover shrimp yakisoba in an airtight container in the fridge for up to 2 to 3 days.
The best way to reheat shrimp yakisoba is in a skillet over medium heat with a small splash of water or soy sauce to loosen things up.
If you want to prep ahead, you can make the sauce and chop the vegetables a day in advance. Store them separately in the fridge, and the night of dinner, the whole thing comes together even faster.
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Complete Recipe
Shrimp Yakisoba
Ingredients
For the stir-fry
- 9 ounces Yakisoba Noodles or ramen noodles (discard seasoning packets)
- 1 pound Raw shrimp peeled and deveined
- 2 tablespoons Canola Oil divided
- 2 cups Green Cabbage shredded
- 1 cup Carrots julienned
- 1 Small Onion thinly sliced
- 2 cloves Garlic minced
- 2 Green Onions sliced - more if desired
For the sauce
- 3 tablespoons Worcestershire Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Ketchup
- 1 tablespoon Brown Sugar
- 1 teaspoon Oyster Sauce optional
- ½ teaspoon Ground Ginger
- ¼ teaspoon Black Pepper
Instructions
- Prepare the noodles according to package directions, then drain and set aside. If using ramen noodles, pull them just a little early, they'll finish cooking in the pan.9 ounces Yakisoba Noodles
- In a small bowl, whisk together the Worcestershire sauce, soy sauce, ketchup, brown sugar, oyster sauce (if using), ginger, and black pepper. Set aside.3 tablespoons Worcestershire Sauce, 2 tablespoons Soy Sauce, 1 tablespoon Ketchup, 1 tablespoon Brown Sugar, 1 teaspoon Oyster Sauce, ½ teaspoon Ground Ginger, ¼ teaspoon Black Pepper
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and just cooked through. Remove from the pan and set aside.2 tablespoons Canola Oil, 1 pound Raw shrimp
- Add the remaining tablespoon of oil to the same pan. Add the onion, cabbage, and carrots, and cook for 3-4 minutes until slightly softened but still crisp. Stir in the garlic and cook for another 30 seconds.2 cups Green Cabbage, 1 cup Carrots, 1 Small Onion
- Stir in the garlic and cook for another 30 seconds.2 cloves Garlic
- Add the cooked noodles to the pan with the vegetables. Pour the sauce over the top and toss everything together until well coated and heated through.
- Return the shrimp to the pan and toss gently to combine. Heat for another 1-2 minutes.
- Top with sliced green onions and serve immediately.2 Green Onions
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