This recipe is for Prawn Yakisoba also known as Ebi Yakisoba with Ramen Noodles. It is one of those recipes that you know you want to try. But it may seem a bit daunting. It really isn’t! I was surprised at how easy it is to make.
It just comes down to preparing all your ingredients ahead of time, so that you don’t feel rushed when you are cooking. I was fortunate to have bought some of the special ingredients ahead of time, such as the sesame oil, and the oyster sauce. This dish is mostly made with soba noodle made from buckwheat. However, ramen noodles work well and are easily available. I had the other ingredients on hand, as I usually have hoisin sauce for other dishes that I like. I also exchanged the white wine vinegar for the rice wine vinegar, since they are considered very close in taste.
Allergy Alert! This recipe contains shellfish and other ingredients that may trigger allergies. Please confirm your dietary needs prior to using this recipe.
Ebi means shrimp or prawn in Japanese You could make this dish with finely sliced pork or chicken or even beef or a combination thereof. The brands I happened to use below are suggestions only. You can find your local versions quite easily.
The secret to any Prawn Yakisoba recipe is definitely the Hoisin Sauce. A good Hoisin sauce makes all the difference to the flavor and will give you that restaurant quality and savory flavor. That’s why I like to call this Savory Ebi Yakisoba.
Caution: Please check the ingredients for any allergies / food sensitivities, before trying this recipe.
2 T sesame oil
1 – 340 g bag of raw Prawns (40-50)
Ramen Noodles for 4 people
3 cabbage leaves sliced
1 carrot sliced fine strips
1/3 green and red peppers sliced
2 cups bean sprouts
1 onion sliced (optional)
½ tsp sesame seeds (optional)
1 green onion chopped (optional)
I sliced the vegetables in long strips. In the picture above, the ramen noodle bag was for 4 people but I only cooked half the bag. It was plenty for 3-4 servings. (We both had 2nd helpings and then I ate leftovers for lunch the next day!) Thin ramen noodles are recommended for yakisoba.
Prawn Yakisoba Sauce:
4 T Soy sauce
2 T Worcestershire sauce
2 T Oyster sauce
1 T Rice or White Wine vinegar
1 T Tomato paste/ketchup
2 ½ tsp Brown Sugar
4 tsp Hoisin Sauce
1/2 tsp minced Ginger
¼ tsp Chili powder/Siracha sauce
Instructions for Prawn Yakisoba Recipe:
Cook ramen noodles and drain. Set aside. Drizzle and stir in a lit Vegetable oil over the noodles to keep them from sticking together.
Prepare /cut vegetables. Slicing the vegetables the long way was key to making the dish look authentic as it would be served in a restaurant.
Remove shells and devein the Prawns.
Combine sauce ingredients in a separate bowl and stir. I ended up using all the sauce to make sure the noodles had lots of flavor. As an alternative, you can buy Yakisoba sauce at some stores specializing in Asian/Japanese ingredients.
Add 1 T sesame oil to pan, heat oil and cook Prawns just until pink both sides. Don’t overcook. Remove from pan.
Then add another T of sesame oil to pan. Add vegetables (except bean sprouts) and stir fry uncovered for 3-4 minutes.
Add yakisoba sauce, bean sprouts and stir another minute or so. The vegetables should be crunchy so don’t overcook.
Add ramen noodles and add prawns back. Stir to ensure noodles are fully covered with sauce, and thoroughly heated.
Transfer to serving dish and sprinkle with green onion and sesame seed (both optional).
Serves 4 people. Serve and Enjoy!
Yum, this is so good. The hoisin sauce gives it that sweet and savory flavor, and the chili sauce gives it a little kick of spice.
Recipe Card (2 sides):
To print, just right click on recipe card image, select Open image in New Tab, then go to your new tab in your browser and select Print from your menu. This should print the card in 4X6 format.
Don’t forget to check out my other recipes, such as Finnish Blueberry Crumble Pie for desert!
I hope you like this recipe for Prawn Yakisoba (Ebi Yakisoba with Ramen Noodles). Let me know in the comments what you think.