Beetroot Yakisoba
Beetroot Noodles

Beetroot Yakisoba


  • 4 tablespoons of soy sauce (For the sauce)
  • 2 tablespoons of Worcestershire sauce (For the sauce)
  • 2 tablespoons of oyster sauce (For the sauce)
  • 1 tablespoon of rice vinegar (for the sauce)
  • 1 Tablespoon of ketchup (For the sauce)
  • 2 Teaspoons of sugar (For the sauce)
  • 1 Teaspoon of Hoisin sauce (For the sauce)
  • ½ Teaspoon of Ginger (Finely chopped, For the sauce)
  • 1 Pinch of Pepper (For the sauce)
  • 1 Garlic Clove (finely chopped)
  • 2 Cups of shrimp (Medium, shelled and cleaned)
  • 3 tablespoons of sesame oil
  • 1 tablespoon of vegetable oil
  • 2 Eva® Beet Noodles clams (300 g each)
  • ½ Piece of onion (Filleted)
  • 3 Pieces of carrot (Julienne)
  • 2 tablespoons of sake (optional)
  • 1 Piece of white cabbage (Chopped)
  • Sesame (* optional, to decorate)


  1. For the yakisoba sauce, in a bowl mix all the ingredients until you get a homogeneous mixture. Reserve.
  2. In a bowl mix the minced garlic with the shrimp and sesame oil. Reserve.
  3. Prepare a wok at medium temperature and heat the vegetable oil, cook the Eva® beet noodles for 3 minutes, on one side cook the shrimp, onion and carrots. Once everything is cooked, mix and add the sake, cabbage, and yakisoba sauce. Integrate the flavors and serve immediately with sesame.