Rainbow Trout Yakisoba

  • ½ cup prepared Yakisoba sauce or, make your own:
    • 2½ tablespoons Worcestershire sauce
    • 2 tablespoons soy sauce
    • 1 tablespoon ketchup
    • 1 tablespoon oyster sauce
    • 2 tablespoons super fine sugar
  • 1 small onion, peeled and sliced
  • 1 carrot, peeled and julienned
  • 1 cup packed fresh spinach, rough chop (optional)
  • 2 scallions, sliced
  • 4 oz. (1-1 ¼) cups cabbage leaves, roughly chopped
  • 2 Riverence Rainbow Trout fillets
  • Salt and pepper
  • 4 oz. medium size cooked shrimp
  • 14 oz. vacuum packed yakisoba noodles or 6 oz. dry ramen noodles
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 ½ cups bean sprouts, trimmed
  • For Garnish:
    • 4 teaspoons thinly slice nori (dried seaweed)
    • 4 teaspoons sesame seeds, toasted
    • 4 tablespoons red pickled ginger (optional)
  1. If making your own yakisoba sauce, mix together Worcestershire sauce, soy sauce, ketchup, oyster sauce and sugar.
  2. Prepare onion, carrot, spinach, scallions and bean sprouts.
  3. Season both sides of Riverence Rainbow Trout fillets with salt and pepper. In a medium-sized fry pan over medium-high heat, sear the rainbow trout fillets for 2-3 minutes per side. Remove from pan, remove the skin, and break up fillet into chunks. Set aside.
  4. If using vacuum-packed yakisoba noodles, rinse in hot water. Separate the noodles with a fork and drain. (If using fresh ramen noodles, cook in the usual way.) Set aside.
  5. Heat both oils in a wok and swirl to coat.
  6. Add all the vegetables and bean sprouts and stir-fry for 7-8 minutes. Mix in trout and shrimp. Add the noodles and toss together using tongs or two forks.
  7. Add the yakisoba sauce and incorporate well into the noodle mixture.
  8. Divide between 4 individual serving bowls and garnish with the nori, sesame seeds and pickled ginger.

Takes 30 minutes, Serves 4.

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