Step 1

Gather all the ingredients. Tip: For the sauce, I recommend doubling the recipe, just in case you need extra. If you end up adding more ingredients, you‘ll need more sauce so the yakisoba noodles are flavorful.

Step 2

Whisk together the sauce ingredients: 3 Tbsp Worcestershire sauce, 4 tsp oyster sauce, 3 tsp ketchup, 2 tsp soy sauce, and 2 tsp sugar until the sugar is completely dissolved. Tip: It‘s important to taste the sauce now and add more sugar, if needed. For example, some ketchup is sweeter than others while some Worcestershire sauce is less sour than others. Set it aside.

Step 3

Peel and devein 5 oz shrimp. Cut 2 oz squid into bite-size strips. Place the seafood in a bowl and toss with 2 Tbsp sake to marinate. Set aside to marinate.

Step 4

Cut ½ onion into ¼-inch (6-mm) slices.

Step 5

Cut 4 inches carrot into 2-inch slabs. Then, cut them into julienne strips 2 inches (5 cm) long.

Step 6

Remove the tough core from ½ lb green cabbage. Cut the cabbage leaves into slices 1 inch (2.5 cm) wide. Then, cut the slices into bite-sized pieces.

Step 7

Chop 3 green onions/scallions into 2-inch (5-cm) pieces. Cut any thick, white parts of the green onions in half lengthwise. Keep the green and white parts in separate piles.

Step 8

Place the 3 servings yakisoba noodles on a plate and cover with a damp paper towel. Heat in the microwave to steam, then loosen the noodles with your hands.

Step 9

Heat a griddle, large wok, or large skillet on medium-high heat, then add 1 Tbsp neutral oil. When the oil is hot, add the sliced onions and white part of scallions. Sauté, tossing occasionally with a pair of tongs, allowing the onions to char on the edges and soften a bit. When they start to become translucent, push them one the side of the griddle. Add the shrimp in a single layer to an empty space on the cooking surface.

Step 10

Add the squid pieces next to the shrimp in a single layer. Quickly sear the seafood, flipping the shrimp when it turns opaque and pan-grilling the squid until its juices evaporate on the griddle. Remove the seafood to a tray.

Step 11

Add the cabbage and carrot to the cooking onions and toss together. Cook the vegetables while tossing occasionally, leaving them to grill and brown on the hot cooking surface and develop a golden char. When the cabbage is slightly softened but still crisp, spread out the vegetables across the griddle. Add the cooked seafood and green part of the scallions across the top.

Step 12

Spread out the loosened noodles across the top of the vegetables and seafood. Then, pour the yakisoba sauce on top of the noodles.

Step 13

Toss to combine the noodles, seafood, and vegetables and distribute the sauce evenly. Lower the heat, if needed. Taste and add more sauce, if desired. Toss and turn off the heat.

Step 14

Transfer the shrimp yakisoba to individual plates. Sprinkle with freshly ground black pepper to taste and top with optional aonori (dried green laver seaweed) and pickled red ginger (beni shoga or kizami beni shoga). Enjoy!

Step 15

You can store the leftovers in an airtight container in the refrigerator for up to 3 days. If you used previously frozen shrimp or calamari to make this recipe, I don’t recommend freezing the leftovers. Reheat in the microwave until warmed through. If you have any leftover homemade yakisoba sauce, you can store it in a mason jar or other airtight container for up to a month.