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Chef Bao Bao shows out with her coveted summer shrimp salad. Vegetarian? No problem, check out this fried tofu option instead!

Yakisoba Noodles Salad with Shrimp

( with fried tofu for vegetarian option )

 

Recipe for 4 servings

Sauce:

1/3 cup soy sauce

1/2 cup oyster sauce

1/4 cup Worcestershire sauce

1/4 cup rice vinegar

1/2 cup light brown sugar ( or more, optional)

1/3 cup tomato paste

1/4 cup sesame oil

 

Ingredients:

4 bunches Buckwheat Soba noodle

6 shitake mushrooms (sliced)

1 carrot (shredded)

1 cup cabbages (thinly sliced)

1/3 cups edamame

1 stalk celery (cut)

2 stalks green onions (chopped)

salt & pepper

 

Instructions:

1) on stove, add all sauce ingredients into a small pot whisk together until sugar is dissolved; keep refrigerated till sauce has cooled down

2) cook soba noodles in a boiling water for 5 minutes and rinse noodles with cold water

3) in a pan, sauté garlic, shrimp or fried tofu, cabbage, and mushrooms, add a pinch of salt and pepper; set aside to cool off

4) in mixing bowl, add soba noodles, all veggies, and sauce together. Taste and adjust the seasoning if needed. Sprinkle with toasted sesame seeds and chopped green onions. Enjoy!