Yakisoba with Shrimp

Yakisoba is a Japanese noodle that can be best described as the Japanese version of lo mein. This is because they are both thin noodles that are also slightly thick and chewy. Both generally are made as stir-fry, but yakisoba is also enjoyed as a noodle soup and that is the variation we will be cooking from Sandra Lee Semi-Homemade Meals.

What you’ll need

  • 1 32 ounce container of chicken broth
  • 1 cup of peas
  • 1 cup of carrot slices
  • 1 tablespoon of dark sesame oil
  • 1 tablespoon of soy sauce
  • 1 tablespoon of Szechuan stir fry sauce
  • 17 ounces of refrigerated yakisoba noodles
  • 1 pound of medium shrimp, peeled

The first step is to combine the broth, peas, carrots, sesame oil, soy sauce, and Szechuan sauce in a large pot. Set your stove to high heat so the mixture can boil. Once it’s boiled, reduce heat to low and let it simmer for 6 minutes.

Once the 6 minutes are up add your yakisoba and kick the heat up again to high. Allow this to boil and like before return it to a simmer once it starts boiling. This time we will simmer for 2 minutes. When those 2 minutes are up, add the shrimp and simmer for an additional 2 minutes or until the shrimp has been properly heated through.

Your yakisoba should now be ready to serve!

Do so by grabbing the yakisoba first with tongs or a pasta ladle and then pouring in the broth like so.

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I’m generally impressed with Sandra Lee, but I finally found a recipe that didn’t impress. To be fair to Sandra Lee, I think I’ve been spoiled by all the tasty asian cuisine that surrounds Los Angeles.

That and my Janpanese bestie who has spoiled me with her excellent cooking. When you combine these two experiences your standards go up.

I try to not be too snobbish despite this and I will say that most of this recipe was fine, it’s just the broth is lacking in flavor. It’s too bland. Most noodle soups I’ve consumed made from my bestie or at a restaurant tend to be quite flavorful.

I’m guessing the restaurants use fresh marinated chicken broth and this is why their broth is so flavorful, but my friend is able to make flavorful soup without making her own chicken broth. This leads me to believe some sort of spice or ingredient is missing.

I’ll have to ask my friend if she has any insights. For now, I’ll tell you that it needs something to make it richer and I suggest researching what would help contribute to a richer flavor.

Other than that, this was quite good. You can’t go wrong with yakisoba. It’s a comfort noodle for sure and combining shrimp with peas and carrots is never a bad idea.

If you’re picky about that broth, like I was, you could probably cook down the broth and have yourself some marinated stir fry. I could foresee that being a tasty alternative and would love to hear if I’m right.