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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.
Want shrimp in a more classic, Italian-inspired dish? Try my garlic butter shrimp pasta next.
Recipe Tips
Rinse the noodles: After cooking, rinse the soba noodles under cold water to remove extra starch and prevent them from sticking together.
Don’t overcook the shrimp: Shrimp cook quickly. Remove each one from the pan as soon as it turns pink.
Prep ahead: Since this recipe comes together fast, have all your veggies chopped and ready before you start cooking.
Use peanut sauce lightly: A little goes a long way. Start with a small spoonful on each bowl, then add more if you like.
Adjust the spice: For a milder version, skip the red chili or use less to control the heat.
Check for gluten: Some soba noodles are blended with wheat flour. Double-check the label if you need gluten-free 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.
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.
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Shrimp with Soba Noodles and Peanut Sauce
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Ingredients
- 12 ounces soba noodles, (buckwheat noodles)
- 1 tablespoon toasted sesame oil
- 2 tablespoons olive oil
- 1 pound medium shrimp, thawed if frozen
- 2 medium carrots, peeled and thinly sliced, about 6-inches each
- 4 green scallions, sliced diagonally in ½-inch pieces
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, finely chopped
- 1 fresh red chili (such as Fresno), finely minced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons chopped fresh Thai basil
Garnishes:
- ¼ cup fresh cilantro
- 4 tablespoons spicy peanut sauce, store-bought or homemade
- ⅓ cup salted dry-roasted peanuts, chopped
- 1 to 2 fresh limes, sliced in 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Have you made these soba noodles with shrimp and spicy peanut sauce? We would love to hear from you. Drop us a comment below.
