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Combination Yaki Soba
Combination Yaki Soba is my favorite Japanese Steakhouse meal. Stir fried noodles tossed together with steak, chicken, shrimp, vegetables and a tangy sauce!
Prep Time
25
mins
Cook Time
20
mins
Total Time
45
mins
Course:
Main Course
Cuisine:
Asian, Japanese
Keyword:
beef, chicken, shrimp, stir fry, sauce, wok, noodles, recipe
Servings:
6
Servings
Calories:
746
kcal
Author:
Lisa Johnson
Ingredients
1
package
chow mein/ramen noodles
4
Tablespoons
canola oil
separated
½
pound
chicken breasts
boneless, skinless, sliced into strips
½
pound
grass-fed beef sirloin
sliced into strips
½
pound
wild-caught shrimp
small (shelled, cleaned,deveined)
2
Tablespoons
fresh ginger
finely grated
1
medium
yellow onion
sliced thin
½
head
napa cabbage
1
head
broccoli
chopped into bite-sized pieces, about 2 cups+
2
medium
carrots
shredded
Sauce
4
cloves
minced garlic
1
cup
minced green onions
⅔
cups
rice wine or dry sherry
½
cup
soy sauce / tamari
½
cup
toasted sesame oil
½
cup
garlic oil
3
Tablespoons
garlic chili paste
3
Tablespoons
organic brown sugar
Instructions
Boil noodles according to package directions. Drain and set aside.
Whisk together sauce ingredients in a small bowl, set aside.
Heat 2 Tablespoons of oil in a wok over High heat.
Add ginger, be careful it will splatter.
Then add beef and chicken, stirring to keep it from sticking.
When chicken is cooked, add the shrimp and cook until shrimp turns pink. Remove meat to a bowl and cover to keep warm.
Remove any excess liquid from wok and add 2 additional Tablespoons of oil.
Add the onions and cook for 3 minutes to soften.
Add the broccoli and carrots, and cook for 3 additional minutes.
Add the cabbage and 5 Tablespoons of sauce. Cook until cabbage is wilted and reduced in volume.
Add the noodles and an additional 5 Tablespoons of sauce. Continue to stir until everything is combined.
Add the combination meats back to the wok with an additional 5 Tablespoons of sauce.
Toss everything together until well combined.
Garnish with green onions and toasted sesame seeds, if desired, and serve.
Notes
I used cocktail shrimp because that was what I had in the freezer.
You might not use all of the sauce. You want everything coated, but not swimming in the sauce. Adjust to your tastes.
If you like things spicy, add 1 teaspoon to 1 Tablespoon of sriracha hot sauce.
Nutrition
Calories:
746
kcal
|
Carbohydrates:
35
g
|
Protein:
31
g
|
Fat:
51
g
|
Saturated Fat:
7
g
|
Cholesterol:
142
mg
|
Sodium:
1418
mg
|
Potassium:
1061
mg
|
Fiber:
5
g
|
Sugar:
12
g
|
Vitamin A:
4460
IU
|
Vitamin C:
120.2
mg
|
Calcium:
212
mg
|
Iron:
4.1
mg