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https://sudachirecipes.com/shio-lemon-seafood-yakisoba/
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Sudachi
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Shio Yakisoba with Lemon and Seafood
Shio Yakisoba with Lemon and Seafood | Sudachi
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1 lemon (zest and juice from medium lemon)
1 tbsp sake (or dry white wine, dry sherry, water)
1 tsp toasted sesame oil
1 tsp Chinese-style chicken bouillon powder
1 tsp toasted white sesame seeds
½ tsp salt
½ tsp grated garlic (or garlic paste)
¼ tsp sugar
1 pinch ground black pepper
½ tsp Japanese light soy sauce (usukuchi shoyu) (or regular soy sauce)
1 tbsp finely chopped green onions (scallions)
200 g shrimp (deshelled and deviened)
100 g bean sprouts
1 tsp cooking oil (neutral oil)
200 g yakisoba noodles (pre-steamed)
salt and pepper
2 stalks asparagus (cut into bitesize pieces)
50 g green cabbage (cut into bitesize pieces)
toasted sesame oil (to garnish)
finely chopped green onions (to garnish)
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How to make "Shio Lemon Yakisoba", a refreshing twist on traditional yakisoba made with shrimp, asparagus and noodles stir-fried in a tangy lemon and salt sauce.
Shio lemon yakisoba is a bright and zesty variation of classic Japanese yakisoba made with fresh shrimp, crunchy asparagus, and noodles stir-fried in a salty lemon sauce. This refreshing dish is perfect for summer!
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Author:
Yuto Omura
Date:
Oct 17, 2020
Servings:
2
Cook Time:
10 min
Prep Time:
10 min
Total Time:
20 min
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