Directions
- PREP WORK: Start by chopping all of your vegetables and mincing your garlic then place off to the side- make sure to separate the green and white parts of your scallions. Skewer your shrimp on your desired skewer length. Start a pot of boiling water and follow the instructions on Yakisoba noodle package, then strain. Turn on your Pit Boss Griddle to medium heat.
- PREPARE THE NOODLES: Add vegetable oil to your griddle surface and allow it to heat up. Add sliced mushrooms and carrots. Stir-fry for 4-6 minutes until tender. Push the vegetables to the side of the griddle to keep warm. Place Yakisoba noodles directly onto the griddle. Add 2-3 tbsp hot water and let the noodles soften, stirring gently with chopsticks or tongs. Add ~1/2 tbsp of the minced garlic and scallion whites to the noodles, mixing carefully. Stir-fry for 1-2 minutes. Pour in Mirin, 2 tsp soy sauce, and Maggi seasoning. Stir well, allowing the liquids to absorb into the noodles. Add butter and mix until melted and incorporated. Toss together the noodles and vegetables. Remove from heat and place aside.
- PREPARE THE SHRIMP: In a bowl, whisk together honey, orange juice, orange zest, 2 tbsp soy sauce, gochujang paste, and the rest of your minced garlic to create the sauce for the shrimp. Generously season your shrimp skewers with Pit Boss Chipotle Maple rub, covering both sides. Place the skewers on the griddle. Flip the skewers every 1-2 minutes until the shrimp are cooked through (pink and opaque), about 4-6 minutes. Brush with the sauce on both sides when the shrimp have about 2 minutes left of cooking.
- ASSEMBLE: Add your garlic noodles and vegetables to a bowl and top with your shrimp skewers. Garnish with sesame seeds, and scallion greens. Drizzle any extra sauce you have on top and enjoy!
