Garlic Butter Seafood Yakisoba
When you want a big flavor punch but only have 20 minutes to get it on the table.
Some nights, you just need a meal that feels like a hug in a bowl. This Garlic Butter Seafood Yakisoba hits all the notes: it's salty, savory, and deeply satisfying. We use quick-cooking noodles (or even pre-cooked pasta in a pinch!) and a punchy garlic butter sauce to coat everything in goodness. It’s designed for those days when your brain is fried but your appetite is still very much alive. You get that authentic stir-fry vibe without the complicated prep—just toss it all together and enjoy a hot, comforting dinner.
Ingredients
- 8 oz shrimp — peeled and deveined
- 12 oz yakisoba noodles — or udon/lo mein noodles
- 3 tbsp butter — unsalted preferred
- 4 unit garlic cloves — minced
- 1 tbsp ginger — freshly grated
- 2 tbsp soy sauce — low sodium
- 1 tsp sesame oil — for finishing
- 2 unit green onions — sliced
Method
- 1 Heat a large skillet or wok over medium-high heat. Add the butter and let it melt until bubbling.
- 2 Add the shrimp and cook for 2-3 minutes until pink. Toss in the garlic and ginger, sautéing for another 1 minute until fragrant.
- 3 Stir in the noodles (pre-cooked) and soy sauce. Toss vigorously to coat every strand of noodle in the butter and sauce.
- 4 Cook for 3-4 minutes, tossing frequently, until the liquid has mostly reduced and coated the noodles.
- 5 Remove from heat. Drizzle with sesame oil and toss in the green onions before serving.
Variations
- Vegetarian Swap — Swap the shrimp for cubed firm tofu or extra sliced mushrooms.
- Extra Spicy — Add a teaspoon of chili flakes or sriracha during the garlic sauté step.
Notes
If using fresh pasta instead of Asian noodles, boil it first and drain well so it doesn't make the sauce too runny.
Equipment that helps
- Large Skillet — Ensures everything cooks evenly and coats perfectly in one pan.
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