Yakisoba with Bok-Choy and Shrimp (Gravy Chow Mein)

  • 1 serving
  • 15 mins
A savory gravy sauce with shrimps, bok choy, and eringi mushroom on top of yakisoba noodle

With basic yakisoba noodles, you stir-fry with yakisoba seasoning and you are done. Make our yakisoba special by making gravy! In this recipe, we used our Signature Salt & Pepper Yakisoba. With Salt & Pepper seasoning, you do not need to salt or pepper. Crisp the noodles and enjoy it with a savory gravy sauce!

In this recipe

Signature Salt & Pepper Yakisoba, 17.25 oz (489g), 3 servings

Signature Salt & Pepper Yakisoba

Yields
1 serving

Cook Time
15 mins

 

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Ingredients

Yakisoba

  • 1 serving Signature Salt & Pepper Yakisoba
  • 2 tbsp Vegetable Oil
  • 5 Shrimps
  • 1 Bok-Choy
  • 1 Eringi Mushroom
  • 1 tsp Sesame Oil

Sauce

  • 1 packet Signature Salt & Pepper Yakisoba Seasoning
  • ½ tbsp Oyster Sauce
  • ½ cup Water
  • 2 tbsp Potato Starch dissolved in water

Instructions

  • Peel off the shell from the shrimps and devein. Set aside.
  • Cut the bok-choys and eringi mushrooms to bite sizes. Set aside.
  • Mix the yakisoba seasoning and oyster sauce with water. Set aside.
  • Heat vegetable oil in a frying pan and add in the noodles to stir-fry. Let the noodles turn slightly brown and loosen the noodles. Place the noodles on a plate.
  • Heat sesame oil in a frying pan and cook the shrimps. Add in bok-choy and eringi mushroom. Stir-fry the vegetables and add in the seasoning from Step 3. Simmer.
  • Stir in the slurry (potato starch dissolved in water) to thicken the gravy.
  • Pour the gravy, shrimp, and vegetables from Step 6 to the noodles. Enjoy!