Shrimp Yakisoba

 

Ingredients

For Sauce:

2 tablespoons soy sauce

4 tablespoons water

2 tablespoons Mirin ( if you don't have Mirin, use can mimic it with Dry Sherry, Sweet Marsala or dry white wine)

1 teaspoon sesame oil

2 teaspoons minced garlic

1 teaspoons sriracha

2 tablespoons brown sugar

1/2 teaspoon ground ginger

1 tablespoon cornstarch

1 teaspoon canola oil

- Combine the above sauce ingredients in a small bowl and whisk to combine- you can make this sauce ahead of time, but don't add the cornstarch and canola oil, until you are going to use it.

Stir-fry

3-4 tablespoons olive oil or vegetable oi

Dash of Sesame oil

1 bunch asparagus, cut into 1-inch segments

2 cups mushrooms, sliced

1 pound large shrimp, peeled and deveined

17 ounces fresh ( fully cooked) yakisoba noodles

-Break apart your yakisoba by running it under hot water. Place on paper towels and let the excess drain.

-Preheat over hight heat 1 tablespoon of oil in a large wok or non-stick skillet, add a dash of sesame oil and stir-fry the asparagus and mushrooms until the asparagus is crisp-tender. Remove from the pot and set aside. Cover to keep warm.  

-Add another tablespoon of oil and let it heat until it is hot, but no smoking. Add the shrimp and stir fry until the shrimp are pink- remove and set aside, and keep warm.

-Add another tablespoon of oil and add the noodles, the vegetables and the shrimp and stir fry for about one more minute and then add the sauce; stir until thickened.

Yield: 8 servings

Calories 225 pe serving

Enjoy

Chef Ed