Your Life A to Z Recipe: Thursday, April 17th, 2014: Ebi Yakisoba (Shrimp Noodles)

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Your Life A to Z Recipe: Thursday, April 17th, 2014
By: Chef Lori Hashimoto

Ebi Yakisoba (Shrimp Noodles)

Yakisoba sauce (makes about 3 1/2 cups)

1/2 tablespoon vegetable oil
1 medium onion thinly sliced
1 medium apple peeled, cored and coarsely chopped
1 cup sake
1 1/2 cup water
1 teaspoon salt
2 tablespoons sugar
1/4 cup soy sauce
1/4 cup vinegar
1 tablespoon tomato paste
1 piece of kombu (6 inches)
2 tablespoons Worcestershire sauce


1. Heat a medium sauce pan over medium high heat.  Add the oil, when the oil is hot add the onions & cook until brown. Once brown add the remaining ingredients and increase to high heat.  Once it reaches a boil reduce to low heat & simmer for 20 minutes.
2. Remove the kombu from the sauce.  Allow the sauce to cool to room temperature and then blend smooth in a blender. For smoother sauce strain through a colander.

Yakisoba noodles & vegetables (makes about 4 servings)

4 packages (about 6 ounces each) fresh-frozen yakisoba noodles
1/2 medium sweet yellow onion sliced thinly
8 ounces peeled, de-veined & butterflied shrimp
6 ounces cabbage, cut into bite size pieces
8 ounces snow peas
8 ounces carrots peeled & cut thinly
1/2 cup yakisoba sauce
1 tablespoon aonori
1/2 teaspoon Beni Shoga
1/2 tablespoon vegetable oil
1/4 cup of water

1. Remove the noodles from the package and wait until they reach room temperature before cooking.
2. Heat a large skillet over medium high heat.  Add the oil, then place the noodles and shrimp into the heated pan.
3. Stir the noodles and shrimp around for about 20 seconds to separate the noodles so they may cook evenly over the pan. Then add the cabbage, snow peas, carrots & onions into the skillet. Stir quickly then add the water to slightly steam the noodles, shrimp & vegetables. Gently toss until all the water is absorbed by the skillet.  Add yaki soba sauce and toss until the noodles & vegetables are completely coated & slightly crisp.
4. Place the completed yaki soba dish onto a dish, sprinkle with aonori & top with beni shoga.