Shrimp Yakisoba

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The first time I made this shrimp yakisoba, my husband asked for it again before dinner was even over. Tender noodles and juicy shrimp tossed in a savory-sweet yakisoba sauce with crisp vegetables. It's fast, simple, and the kind of meal that earns a permanent spot in your weekly rotation.

Prep Time20

Cook Time15

Total Time35

Course: Main

Cuisine: American, Japanese

Servings: Servings

Calories: 429kcal

Author: Keri

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

Notes

Noodles: Ramen noodles are the easiest to find and the most budget-friendly. Just discard the seasoning packets, you won't need them. If using ramen, pull them a minute early and let them finish cooking in the pan.

Cabbage: Skip the thinly sliced pre-cut cabbage, it practically disappears in the dish! A thicker cut, or slicing it yourself, holds up much better in the stir-fry.

Green Onions: My son made it very clear that two green onions are not enough. Start there and adjust to your family's taste.

Swap the Protein: Thinly sliced chicken breast or thighs, beef strips, or tofu all work beautifully in place of shrimp. Chicken will need a few extra minutes to cook through; tofu can go straight in with the vegetables.

Storing Leftovers: Store in an airtight container in the refrigerator for up to 2–3 days.

Reheating: A skillet over medium heat is your best bet. Add a small splash of water or soy sauce to loosen the noodles and bring everything back to life.

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