Lobster Yakisoba

Cook time 20 minutes
Servings 4


2 tbsp vegetable oil
2cm knob ginger, finely sliced
2 cloves garlic, finely sliced
2 big handfuls cabbage, shredded
1 cup mixed mushrooms (shiitake, shimeji, oyster), cut to be the same size
300g lobster or crayish meat
270g packet dried soba noodles
3 spring onions, roughly chopped
½ bunch coriander, roughly chopped

1 heaped tbsp white miso paste
1 tsp sesame oil
½ tsp caster sugar
2 tsp mirin
2 tbsp soy sauce

Lobster Yakisoba


In a large wok or on a BBQ flat plate on high heat, heat half the oil and fry the garlic and ginger. Add the cabbage, mushrooms and remaining oil and toss together.

To make the sauce, combine all the ingredients in a large bowl and whisk together until smooth. Set aside.

Cook soba noodles according to packet directions. Drain and rinse in cold water then set aside.

Break up the lobster or crayfish and add to the hot wok or flat plate. Cook for a minute or two then toss together with the cabbage and mushroom mix.

Add the noodles and sauce to the wok or flat plate. Toss everything together then add the spring onions and coriander. Give it one last toss before removing from the heat and dividing into bowls.