Ebi Yakisoba Stir Fried Noodles with Shrimp & Vegetables || Gracefult Kitchen

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Ebi Yakisoba Stir Fried Noodles with Shrimp & Vegetables

Noodles

The Japanese noodle stir-fry yakisoba is traditionally cooked on a teppanyaki griddle, but this version, from Golden Sky, part of the Mango House community in Aurora, Colorado, is made in a skillet. Look for precooked yakisoba noodles (sometimes sold as part of a kit) along with katsu and yakisoba sauces with other international ingredients at well-stocked grocery stores or Asian markets. In a pinch, you can substitute 8 ounces dry yakisoba or even ramen noodles for the precooked ones, just prepare according to package directions

Ingredients

10 - 12 ounces precooked yakisoba noodles
2 tablespoons katsu sauce
2 tablespoons yakisoba sauce
2 teaspoons toasted sesame oil
2 tablespoons peanut or neutral oil, such as canola or avocado, divided
8 ounces raw shrimp (31-40 per pound), peeled and deveined
2 cups coarsely chopped green cabbage
1 cup diced onion
1 medium red or yellow bell pepper, cut into 1/2-inch pieces
1 small carrot, cut into matchsticks
4 scallions, thinly sliced

Description

Rinse yakisoba to separate the noodles. Mix katsu sauce, yakisoba sauce and sesame oil in a small bowl. Set both near the stove.
Heat 1 tablespoon peanut (or canola) oil in a large skillet over high heat. Add shrimp and cook, undisturbed, for 30 seconds, then stir-fry until they turn pink, about 1 minute more. Transfer to a plate.
Reduce heat to medium-high. Add the remaining 1 tablespoon peanut (or neutral oil, such as canola or avocado) oil to the pan. Add cabbage, onion, bell pepper and carrot and stir-fry until the vegetables are beginning to soften, 3 to 5 minutes. Add the noodles and scallions and cook until heated through, 1 minute. Add the sauce and shrimp and toss until everything is coated and heated through, about 1 minute more.