- 8 ounces rice noodles also called pad thai noodles
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon brown sugar
- 1 head napa cabbage sliced into thin strips
- 1 small bunch of green onions sliced into 1/2” pieces
- 2 carrots thinly sliced
- 1 pound uncooked medium shrimp peeled
Bring a large pot of water to a boil. Cook noodles according to package directions, drain, and set aside.
In a small bowl, whisk together soy sauce, chili sauce, and brown sugar.
Heat sesame oil in a large skillet over medium-high heat. Add green onions and carrots, and stir fry for 3 minutes. Add shrimp, and stir fry for 2 minutes longer, until shrimp are mostly pink.
Add shredded cabbage and stir into shrimp and vegetables. Pour sauce over cabbage, and continue stirring in. (You might think this is too much cabbage and too little sauce, but the cabbage cooks down a lot and adds water to dilute the sauce.)
When cabbage is mostly wilted, stir in cooked noodles until ingredients are well combined. Serve, slurp, and enjoy!
Adapted from Yakisoba Chicken at Allrecipes.com. If you want your noodles to be less spicy, you can substitute hoisin sauce for the chili garlic sauce. If you make that change, be sure to use low-sodium soy sauce.
- Prep Time: 15
- Cook Time: 10
- Category: Main
- Cuisine: Japanese