Shrimp and Vegetable Yakisoba

Instructions

1. 1

   Use plain, purchased fully cooked, ready-to-eat yakisoba noodles without seasoning packets, and chilled raw shrimp that are already peeled and deveined. Before heating the pan, cut the carrot into thin matchsticks, shred the cabbage, thinly slice the red onion and bell pepper, and mince the garlic. Slice the green onion, keeping its white and green parts separate.

2. 2

   Pat the shrimp dry and coat them in a bowl with 1 tsp vegetable oil, 1 tsp sesame oil, the cornstarch, garlic powder and black pepper.

3. 3

   Heat a 32 cm nonstick deep frying pan or wok with at least 5 litres capacity over medium-high heat for about 2 minutes. While it heats, mix the dark soy sauce, oyster sauce, rice vinegar and remaining 1 tsp sesame oil in a small bowl.

4. 4

   Cook the shrimp in two equal batches, spreading each batch in a single layer. Cook for 3–4 minutes per batch, turning halfway, until opaque and the thickest shrimp reaches 63°C/145°F. Transfer to a bowl.

5. 5

   Add 1.5 tsp vegetable oil to the pan. Add half the red onion, carrot and bell pepper and stir-fry for 2 minutes. Add half the cabbage, garlic and green onion whites and stir-fry for another 2 minutes, until the vegetables are crisp-tender.

6. 6

   Add 400 g noodles and 40 ml water. Cover for 2 minutes, then uncover and gently separate the noodles with tongs. Add half the sauce, half the cooked shrimp and half the green onion tops. Toss for 1–2 minutes, until evenly coated and the noodles and returned shrimp reach 74°C/165°F.

7. 7

   Transfer the first batch to a large serving bowl and cover to keep warm. Repeat steps 5 and 6 with the remaining 1.5 tsp vegetable oil, vegetables, garlic, noodles, water, sauce, shrimp and green onion. Divide both batches into four portions and serve immediately.