00:00Weeknight Twist with festive vibes, this shio lemon is the food yakisoba tray's
00:04Worcestershire sauce for citrus brightness,
00:07celebrating pure ingredients with salt, lemon zest,
00:10and a technique that creates layers of clean flavour.
00:14For a printable version of this recipe, visit my website,
00:18just google shio yakisoba space that you'll find me.
00:21Let's start by preparing our zesty shio lemon sauce.
00:25We're starting with one whole lemon, and I'm going to zest using a microplane grater.
00:32Be careful not to grate too deep, we only want the yellow peel, not the bitter white pith.
00:38Once you've got all the beautiful zest, cut the lemon in half,
00:42and squeeze out the juice. You can scoop out the seeds if they fall in.
00:47Next, add 1 tablespoon of sake, 1 teaspoon of Chinese-style chicken bouillon powder,
00:531 teaspoon of toasted white sesame seeds, 1 teaspoon of toasted sesame oil,
00:591 teaspoon of salt, 1 teaspoon of grated garlic, 1 teaspoon of sugar,
01:051 teaspoon of Japanese light soy sauce or regular soy sauce,
01:091 tablespoon of finely chopped green onion, and a pinch of ground black pepper.
01:15This is a shio lemon base, light, salty, bright,
01:19very different from the sweeter, washed-forward sauce yakisoba,
01:22and designed to flatter seafood rather than of pare.
01:26Now, let's prep our bean sprouts. Fill up all with cold water,
01:31and add your 100 grams of bean sprouts, along with a couple pinch of salt,
01:36set aside for later.
01:44Heat a large pan or wok of medium-high, and add a light drizzle of cooking oil.
01:49Add your 200 grams of yakisoba noodles, and fry until they're lightly crispy on both sides.
01:55If you want to use dry or fresh ramen noodles, check out my sauce yakisoba recipe video.
02:02As always, all ingredients and exact measurements for this recipe can be found in the description box below.
02:14In the same pan, add a touch more oil, add 200 grams of shrimp,
02:18and 2 asparagus stoaks cut into bite-sized pieces.
02:22Season with a pinch of salt and pepper, and stir fry just until
02:25the shrimp are opaque and asparagus bright and tender.
02:31Now, I didn't record the shelling and cleaning the shrimp today,
02:35but if you want to know how, check out my spicy shrimp yakisoba video.
02:39I explained the whole process there.
02:42Now, we're bringing everything together.
02:44Return those crispy noodles to the pan, and mix to break them apart.
02:49Don't worry if they've stuck together a bit at this point, that's totally normal.
02:53Here, we're going to create strategic layers in a wok.
02:57Push the noodles, shrimp, and asparagus to one side to make space.
03:01Drain your bean sprouts and place them in that empty space.
03:06Then, layer your 50 grams of green cabbage right on top of the bean sprouts.
03:11Now, move the noodles on top of the cabbage.
03:15These layers allow the bean sprouts to steam at the bottom,
03:19and cook the cabbage in the middle without overcooking the noodles.
03:23So, we basically put in the watery bean sprouts at the bottom,
03:27cabbage in the middle, and creating a noodle dome on top.
03:31It's like a little steam tent that perfectly steams the cabbage
03:35while keeping our noodles from getting soggy.
03:38Move the shrimp to the very top to prevent them from burning,
03:42and let everything cook until the bean sprouts and cabbage are slightly softened.
03:47About 2 minutes to do it.
03:49Turn the heat to high, and pour the lemon sauce around the pan.
03:53Stir fry for about 1 minute to burn off the alcohol from the sake.
03:57Then, keep tossing until every strand and every shrimp is evenly coated with that bright and zesty sauce.
04:04By the way, if you love this recipe, I think you'll also love my classic sauce yakisoba recipe.
04:09Check the description for more related recipes.
04:13Transfer to your serving plates, and finish with an optional drizzle of toasted sesame oil,
04:19and a sprinkle of chopped green onions.
04:22And there it is!
04:23Shear lemon seafood yakisoba with crisp-edged noodles, juicy shrimp, and bright asparagus.
04:30This dish is particularly wonderful in summer when you want something bright and refreshing.
04:35Want even more delicious recipes? Grab my free cookbook from the link in the description.
04:41Okay, let's go over the ingredients one more time, and if you're ready to cook,
04:45grab the written instructions by clicking the full recipe box with a picture that's about to pop up on
04:50your screen.
04:52Here we go! The link to the full recipe is on the screen for you now, and if you wanna
04:56watch more
04:56similar videos, don't miss my spicy seafood yakudon recipe popping up on your screen as well.
05:02Thanks so much for watching, and I hope to see you in the next one. Bye!
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