Seafood yakisoba

Yakisoba (or “fried noodles”) is a traditional Japanese stir-fried dish made with wheat noodles, is usually cooked with vegetables such as cabbage, carrot, onion and mushrooms. A popular street food, this version is paired with seafood and topped with pickled ginger and aonori (Japanese seaweed flakes).

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Stream free On Demand

Oodles of Noodles

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 3 tbsp (60 ml) vegetable oil
• ¼ small cabbage, cut into 5 cm pieces
• 1 small carrot, cut into matchsticks
• 1 small brown onion, sliced
• 4 fresh shiitake mushrooms, thinly sliced
• 250 g good-quality seafood marinara mix
• 2 packets (500 g) yakisoba noodles (thin, yellow, Japanese alkaline noodles)
• A handful bonito flakes
• 1 tbsp benishouga (red pickled ginger), to serve
• Aonori (Japanese green seaweed flakes), to serve
• Japanese mayonnaise, to serve

For the yakisoba sauce

• 2 tbsp oyster sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato sauce
• 2 tbsp dark soy sauce
• 1 tsp sugar

Instructions

1. To make the yakisoba sauce, in a large jug or medium bowl, combine the ingredients and whisk well to dissolve the sugar.
   
2. Heat a very large frying pan, barbecue hotplate or wok over high heat. Add around 1 tbsp oil and fry the vegetables, until softened and lightly browned, then remove from the pan. Add another 1 tbsp oil to the pan and fry the seafood marinara mix, until almost cooked through, then remove from the pan.
   
3. Microwave the noodles for 1 minute to soften, then add the remaining oil and fry the noodles until lightly toasted and separated. Return the vegetables to the noodles with as much of the yakisoba sauce as you’d like, and toss well to combine. Stir through the cooked seafood, bonito flakes and benishouga and divide between plates. Scatter with the aonori and serve with mayonnaise.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Oodles of Noodles

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G