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10 - 12 ounces precooked yakisoba noodles
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2 tablespoons katsu sauce
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2 tablespoons yakisoba sauce
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2 teaspoons toasted sesame oil
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2 tablespoons peanut or neutral oil, such as canola or avocado, divided
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8 ounces raw shrimp (31-40 per pound), peeled and deveined
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2 cups coarsely chopped green cabbage
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1 cup diced onion
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1 medium red or yellow bell pepper, cut into 1/2-inch pieces
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1 small carrot, cut into matchsticks
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4 scallions, thinly sliced
Ebi Yakisoba Stir Fried Noodles with Shrimp & Vegetables
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
Nutrition Information
123
Calories
26g
Carbohydrates
11g
Protein
310mg
Potassium
7g
Fiber
11g
Sugar
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