Soba Noodles with Shrimp

It’s a brand new year, which calls for something light, fresh and delicious like our Soba Noodles with Shrimp! This Soba Noodles with Shrimp recipe is the perfect reset dish. It’s easy, light, delicious, and filling without making you feel weighed down.

Plus, you can easily customize it to add more veggies or change up the protein depending on your personal preference.

What are Soba Noodles?

Soba, which translates to ‘buckwheat’ in Japanese is a thin Japanese noodle made from buckwheat flour, water (sometimes wheat flours), and salt. It can be serve chilled (tossed in a sauce or with a dipping sauce) or hot (in a soup/broth).

Are Soba Noodles Healthy?

Authentic soba noodles are made of 100% buckwheat flour and water. This type of soba noodle is more nutritious than soba noodles that use a blend of buckwheat flour, wheat flour and salt. Check box labels to make sure you’re getting authentic buckwheat noodles to get the most nutritious option.

Eating buckwheat can benefit blood sugar, inflammation, heart health, and has shown to aide in cancer prevention. Also, despite having the word ‘wheat’ in the name, buckwheat is gluten-free and a great wheat alternative for people with a gluten intolerance.

How to Make Soba Noodles with Shrimp

Ingredients

Process

1. Fill a pot with water and bring to a boil. Add noodles and cook until cooked through. Drain noodles and rinse with cold water.
2. Soak noodles in cold water for 30 minutes. Important step to prevent the noodles from sticking together once combined with the sauce.

3. Drain.
4. Whisk all sauce ingredients together until smooth.

5. Add sauce, edamame, and shrimp to the noodles. Season with salt and pepper.
6. Toss together until evenly coated. Refrigerate until chilled.

7. Top noodles with sliced green onions and crushed peanuts. Serve.

Tips and Tricks for Creamy Soba Noodles Success

• Rinse noodles after boiling to stop cooking process and prevent overcooking.
• Soak noodles in cold water to remove excess starch, which causes the noodles to clump and stick together.
• Add warm water to peanut sauce which will loosen the sauce and prevent it from getting clumpy.

Variations

• Add more vegetables to bulk up this dish. Some of our personal favorites are: thinly sliced carrots, thinly sliced bell peppers, and thinly sliced and sautéed shiitake mushrooms. We also love thinly sliced cucumbers and a handful of arugula (both which should be added right before serving).
• Brighten up the peanut sauce by stirring in a teaspoon of minced ginger and a minced garlic clove.
• Add some heat by mincing and stirring a teaspoon of jalapeno into the peanut sauce. OR by adding 1 to 2 teaspoons of an asian-style chili sauce to the peanut sauce.
• Swap almond butter in place of the peanut butter (1:1), for a slightly healthier option or for a peanut allergy.

Make Ahead Instructions

Fully Make Ahead

Soba noodles with Shrimp can be fully made and stored in an airtight container for up to 3 days.

Partially Make Ahead

The peanut sauce can be made up to 5 days ahead of time. Store it in the refrigerator in an airtight container. When ready to use, set sauce out at room temperature for 15 minutes before using. If sauce is too thick to drizzle, add some warm water. Add 2 teaspoons of water at a time, until sauce thins out enough to evenly coat noodles.

Soba noodles can be fully prepped and stored in an airtight container, in the refrigerator, for up to 2 days. When ready to use, gently rinse with cool water and drain.

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Soba Noodles with Shrimp

A simple, delicious and versatile recipe for Soba Noodles with Shrimp. We toss the edamame studded soba noodles in a creamy peanut sauce and finish the dish with plump shrimp, crushed peanuts and sliced green onions. It's the perfect make ahead and grab and go lunch!

Course lunch, Main Course

Cuisine asian

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

soaking and chilling 40 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 4

Calories 465kcal

Author Teri & Jenny

Ingredients

noodles

• 10 ounces buckwheat soba noodles

creamy peanut sauce

• 1/3 cup warm water
• ¼ cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon honey or agave nectar
• 1 teaspoon sesame oil

assembly

• 1 cup shelled edamame steamed
• 16 extra-large, poached shrimp
• 1 green onion sliced
• 2 tablespoons crushed, dry roasted peanuts
• salt and pepper to taste

US Customary – Metric

Instructions

• Fill a pot with water and bring to a boil over high heat. Add noodles and cook until al dente, 6 to 8 minutes. Drain and rinse noodles under cold water.
• Soak noodles in cold water for 10 minutes
• Drain.
• Combine all the peanut sauce ingredients into a large mixing bowl and whisk together.
• Add sauce, edamame and shrimp to the noodles. Lightly season with salt and pepper.
• Toss together until evenly coated. Refrigerate mixture for 30 minutes.
• Top noodles with sliced green onions and crushed peanuts. Serve.

Notes

Tips and Tricks for Creamy Soba Noodles Success

• Rinse noodles after boiling to stop cooking process and prevent overcooking.
• Soak noodles in cold water to remove excess starch, which causes the noodles to clump and stick together.
• Add warm water to peanut sauce which will loosen the sauce and prevent it from getting clumpy.

Variations

• Add more vegetables to bulk up this dish. Some of our personal favorites are: thinly sliced carrots, thinly sliced bell peppers, and thinly sliced and sautéed shiitake mushrooms. We also love thinly sliced cucumbers and a handful of arugula (both which should be added right before serving).
• Brighten up the peanut sauce by stirring in a teaspoon of minced ginger and a minced garlic clove.
• Add some heat by mincing and stirring a teaspoon of jalapeno into the peanut sauce. OR by adding 1 to 2 teaspoons of an asian-style chili sauce to the peanut sauce.
• Swap almond butter in place of the peanut butter (1:1), for a slightly healthier option or for a peanut allergy.

Nutrition

Calories: 465kcal | Carbohydrates: 66g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 1363mg | Potassium: 523mg | Fiber: 4g | Sugar: 7g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 4mg

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