Shrimp Yakisoba

Ingredients

For the noodles:
3 tablespoons cooking oil divided
1 pound peeled and deveined shrimp
8 ounces dried yakisoba or chuka soba noodles or 16 ounces fresh or frozen yakisoba noodles
½ small onion sliced
1 carrot peeled and cut into matchsticks
6 shiitake mushrooms stemmed and sliced
¼ green cabbage thinly sliced
2 green onions sliced

For the sauce:
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoons chile paste
1 ½ teaspoons sugar

Directions

Cook the noodles al dente in a pot of boiling water—about 2 minutes for dried chuka soba noodles or 1 minute for fresh noodles. Drain in a colander and rinse with cool water to stop thecooking. Leave in a colander in the sink to drain while you continue with the recipe.

In a bowl whisk together the soy sauce, Worcestershire sauce, oyster sauce, hoisin sauce, chile paste, and sugar.

Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Add the shrimp and cook, stirring frequently, until pink and cooked through, about 2 minutes. Transfer the shrimpto a plate or bowl.

Add the remaining 2 tablespoons of oil to the skillet along with the onion, carrot, and mushrooms. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.

Add the cabbage and green onions and cook, stirring, for about 1 minute, until the cabbage begins to wilt. Add the shrimp and noodles and cook, stirring to mix well, for about 2 minutes more until everything is warmed through and the cabbage is beginning to wilt.

Add the sauce and cook, tossing to coat the noodles well with the sauce and mix everything together, for about 2 more minutes.
Serve hot.