These Shrimp Soba Noodle Bowls are fresh, flavorful, and quick to make, combining tender shrimp, crisp veggies, and buckwheat noodles with a touch of sesame oil. Topped with spicy peanut sauce, fresh cilantro, and chopped peanuts, it’s a colorful, weeknight-friendly meal that’s easy to enjoy and gluten-free adaptable!
Here is Why This Shrimp Noodle Bowl Recipe Works
Quick and Easy: No marathon cooking session here. This recipe comes together fast, making it perfect for busy weeknights or last-minute cravings.
Packed with Flavor: Ginger, garlic, and a hint of chili give these bowls a punch of flavor that’s anything but boring.
Customizable Goodness: Swap in gluten-free soba noodles or add extra veggies to make it your own.
Balanced Meal in a Bowl: With protein, veggies, and noodles, it’s a full meal that’s as satisfying as it is delicious.
The Ingredients
- Meat: Shrimp
- Produce: Carrots, green scallions, ginger, garlic, fresh red chili, Thai basil, cilantro, lime
- Pantry: Soba noodles, olive oil, salted peanuts
- Pantry Seasonings: Toasted sesame oil, low-sodium soy sauce
- Condiments: Spicy peanut sauce (store-bought or homemade)
Note: You can use either our homemade peanut sauce (like we did in our chicken satay) or purchase a prepared sauce in the store.
Variations with Shrimp and Soba Noodles
Tofu and Shrimp Soba Bowl: Add some crispy tofu and a handful of shredded purple cabbage. Mix a teaspoon of chili garlic sauce to the sesame oil and top each bowl with thinly sliced radishes.
Veggie-Packed Noodle Bowl: Add sliced bell peppers, snap peas, and edamame along with the carrots and scallions. Stir in a tablespoon of white miso paste with the soy sauce, and sprinkle with sesame seeds
Chicken & Shrimp Noodle Bowl: Use a mix of chicken and shrimp, adding a squeeze of fresh lemon juice and extra garlic.
Tips for Success
- After cooking, rinse the soba noodles under cold water to remove extra starch and prevent them from sticking together.
- Shrimp cook quickly, so remove each one from the pan as soon as it turns pink to avoid overcooking.
- Since this recipe comes together fast, have all your veggies prepped and ready to go before you start cooking.
- Go Easy on the Peanut Sauce. A little goes a long way! Start with a small spoonful on each bowl, and add more as desired.
- For a milder version, skip the red chili or reduce the amount to control the spice.
- Double-check your soba noodles for gluten if needed, as some brands mix wheat flour into their buckwheat noodles.
Storing Leftovers
Fridge: Store the noodles, shrimp, and veggies in an airtight container in the refrigerator for up to 3 days. Keep the peanut sauce separate if possible to prevent the noodles from getting soggy.
Freezing: While the noodles and shrimp don’t freeze particularly well, you can freeze the cooked shrimp and veggies for up to 1 month. Place them in a freezer-safe container or bag. Thaw in the fridge before reheating.
Reheating: Reheat the shrimp and veggie mixture in a skillet over medium heat until just warmed through. To avoid overcooking, add the shrimp last and heat only until it’s warmed.
For the noodles, rinse them under hot water to loosen before adding them to the skillet. Drizzle with a bit of extra sesame oil if needed to refresh the flavor.
Shrimp Soba Noodles: A Weeknight Favorite
These Shrimp Soba Noodle Bowls bring all the flavor without demanding your entire evening. A little crunch, a touch of spice, and tender shrimp. It’s practically begging to be your new weeknight go-to. And the best part? You can throw in extra veggies, swap the sauce, or keep it exactly as-is.
More Recipes You will Love:
Shrimp with Soba Noodles and Peanut Sauce
Ingredients
- 12 ounces soba noodles (buckwheat noodles
- 1 tablespoon toasted sesame oil
- 2 tablespoons olive oil
- 1 pound medium-sized shrimp thawed if frozen
- 2 carrots about 6-inches each peeled and thinly sliced
- 4 green scallions sliced diagonally in ½-inch pieces
- 1 tablespoon minced ginger
- 2 garlic cloves finely chopped
- 1 fresh red chili finely minced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons chopped fresh Thai basil
Garnishes:
- ¼ cup fresh cilantro leaves
- 4 tablespoons spicy peanut sauce store-bought or homemade
- ⅓ cup chopped salted peanuts
- Cilantro sprigs for garnishment
- Fresh lime wedges
Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook 5-6 minutes or according to manufacturers’ directions, until al dente. Drain, rinse under cold water then drain again. Add the noodles back into the empty pan and toss with the toasted sesame oil. Divide the noodles equally between four bowls. Reserve
- In a large skillet set over medium heat, add the olive oil and when it has heated but not smoking hot add the shrimp and cook, stirring until they have turned pink and curled into a ‘C’ shape. Transfer the shrimp to a paper-towel-lined plate and reserve. Some of the shrimp will cook faster than others so remove them as they are done.
- Add the carrots and scallions and cook while stirring for 30 to 45 seconds. Add the ginger, garlic and the minced red chile. Cook and stir just until the garlic becomes soft and fragrant. Remove the skillet from the heat and stir in the soy sauce, Thai basil and cilantro leaves.
- Divide the vegetables equally to the top of each bowl of noodles and add the shrimp. Spoon a tablespoon of peanut sauce on each serving and garnish with peanuts and fresh cilantro sprigs. Serve with fresh lime wedges.
Notes
Nutrition
Have you made these soba noodles with shrimp and spicy peanut sauce? We would love to hear from you. Drop us a comment below.
