Blackstone Shrimp Yakisoba

Shrimp Yakisoba on a plate with chopsticks

5 from 15 votes

Blackstone Shrimp Yakisoba is a delicious stir fry that is made easily on the griddle. Shrimp, veggies and noodles to create a simple and easy dish.

Prep Time10

Cook Time8

Total Time18

Course: Main Course

Cuisine: Japanese

Keyword: Blackstone Shrimp Yakisoba

Servings:

Calories: 294kcal

Author: Carrie Barnard

Ingredients

For the Sauce:

2 Tablespoons Worcestershire sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Ketchup
2 Tablespoons Soy Sauce
2 teaspoons Brown Sugar

For the Shrimp and Noodles:

3 Tablespoons Avocado Oil
1 Pound Shrimp peeled, deveined and tails-removed
8 Ounces Yakisoba Noodles
1/2 Small Onion sliced
1 Carrot peeled and cut into matchsticks
1/4 Green Cabbage thinly sliced
2 Green Onions sliced
8 ounces Sliced Mushrooms

Instructions

Whisk all the sauce ingredients together in a small bowl and set aside. Cook the noodles based on the package instructions.
Preheat half of the Blackstone over medium high heat (approximately 400 degrees F) and leave the other side of the grill off for an indirect heating zone.
Drizzle 1 tablespoon of the avocado oil onto the heated side of the Blackstone. Add the onions, carrot and mushrooms onto the grill on the oil and sauté until the vegetables are tender (approximately 4-5 minutes). Then push the vegetables and mushrooms to the portion of the grill that is turned off.
Drizzle 1 more tablespoon of the oil onto the heated side of the Blackstone. Add the shrimp, green cabbage and onions and cook for approximately 2 minutes until the shrimp starts to turn pink (watch them closely so that they do not over cook). Push the shrimp and other vegetables to the cool side of the grill with the mushrooms.
Drizzle the remaining oil onto the heated side of the Blackstone. Add the noodles onto the Blackstone Grill. Then mix in the shrimp, vegetables and sauce. Continue to sauté for 1 more minute until the sauce starts to thicken.
Remove from the grill and then it’s ready to serve and enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

Any oil with a high smoke point will work great for this recipe. We love usin

Nutrition