Ingredients
Units
Scale
Noodles:
- 1 lb yakisoba or other noodles
- 2 Tbsp neutral-tasting oil
- 1 Japanese eggplant, trimmed and cut into bite-sized pieces
- 2 baby bok choy, cut into bite-sized pieces
- 1 lb frozen shrimp, thawed
- Fresh cilantro for garnish
- Sambal oelek or garlic chili crisp for serving
Sauce:
- 1/2 cup low-sodium soy sauce or tamari
- 4 Tbsp sesame oil
- 4 Tbsp. rice vinegar
- 3 Tbsp tahini
- 3 Tbsp peanut butter
- 2 Tbsp granulated sugar
- 1 Tbsp minced fresh ginger
- 1 Tbsp minced fresh garlic
Instructions
- Prepare the noodles according to package directions. Drain, reserving a cup of noodle water, and cover.
- Add the oil to a large skillet over medium-high heat. Throw in the eggplant and bok choy and stir fry for 5-ish minutes or until the veggies are tender but still have a bite to them (don’t overcook or they will be mushy). Remove the veggies to a bowl and cover to keep warm.
- In the same skillet, stir fry the thawed shrimp. Season with salt and pepper, if desired. Cook for 3 or 4 minutes, until they are just turning pink (don’t overcook or they will be rubbery and you will regret everything). Add the shrimp to the bowl with the veggies and cover.
- Whisk together the sauce ingredients in the same skillet over medium heat. Add in the cooked noodles and toss until the noodles are coated in sauce. Add a little of the reserved noodle water if needed to loosen things up. Tip the cooked veggies and shrimp over the noodles.
- Garnish with chopped cilantro and serve with sambal oelek or garlic chili crisp.