A perfect balance of sweet and spicy, these shrimp soba noodles in peanut sauce make a delicious and quick weeknight dinner.
We all know we should be eating more whole-grains, but brown rice can get a little old for dinner. The way I switch things up? I’ll make a stir-fry with soba noodles! Buckwheat flour is the main ingredient in these thin and tender Japanese noodles. This whole-grain not only takes center stage in the quick-cooking soba noodle, but it also makes for a fantastic alternative to your standard white flour pancakes, just FYI. Today I’m sharing my Shrimp Soba Noodles in Peanut Sauce. Nutty and delicious, your family will welcome this new addition to the table!
Ingredients
- For the noodles: soba noodles, onion, yellow pepper, carrots, shrimp, and green peas.
- For the peanut sauce: ginger, garlic, peanut butter, soy sauce, sesame oil, rice wine vinegar, and sriracha.
How to Make Shrimp Soba Noodles in Peanut Sauce
Start your shrimp soba noodles in peanut sauce by bringing a pot of salted water to a boil and cooking your soba noodles, following the package instructions. When done, drain and set aside.
While the noodles are cooking, thinly slice your onion, yellow pepper, and carrot. I find a hack for getting thin strips of the carrot is to use a peeler!
Then in a wok, heat up some oil over medium-high heat and sauté your vegetables for about 7 minutes, seasoned with some salt and pepper. Set aside, and cook your shrimp in the same wok.
While your veggies and shrimp are cooking, make your peanut sauce. Start by putting peanut butter and ginger in a medium bowl.
Then add the soy sauce and white wine vinegar.
Followed by the sesame oil.
Then using a microplane, add your freshly grated garlic.
Finish it off with a touch of sriracha, though you can skip this ingredient if you aren’t a fan of spice.
Whisk it all together until fully combined, and set aside.
Back at your stove, add your sautéed veggies to your cooked shrimp.
Next pour your peanut sauce over the top.
Then add in your cooked soba noodles.
Stir until everything is evenly coated in the peanut sauce, then add in your green peas and sauté for an additional couple minutes until bright green.
Serve topped with chopped peanuts and fresh parsley or chives, and enjoy your Shrimp Soba Noodles in Peanut Sauce!
Easy Substitutions
- Keep it gluten-free. If you get soba noodles that are truly made from only buckwheat, then they’re naturally gluten-free! Just be careful and check the ingredients, some brands add wheat flour.
- Swap the veggies. While I personally wouldn’t ever swap out the onion, instead of the carrots and peas you could use broccoli, and you could use different kinds of pepper instead of just yellow.
Frequently Asked Questions:
Are soba noodles considered pasta?
What noodles are similar to soba noodles?
How is soba traditionally served?
More Noodle Dishes
- Soba Noodle Salad with Sesame Ginger Soy Vinaigrette
- Beef Stir-Fry with Rice Noodles
- Spicy Chicken Ramen
- Thai Shrimp Salad with Rice Noodles
- Spicy Soba Noodles with Chicken
- Thai Peanut Sauce Noodles
Eat It, Like It, Share It!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
So give brown rice the night off and welcome soba noodles to the table. Your body, and more importantly your taste buds, will thank you.
Your chopsticks are waiting.
Shrimp Soba Noodles in Peanut Sauce
Ingredients
Instructions
- Bring a large pot of salty water to a boil and cook soba noodles according to package directions (about 4-5 minutes.)
- Meanwhile, heat a large deep frying pan or wok on high and spray with non-stick spray.
- Saute onions for 2 minutes before adding yellow pepper slices and cooking additional 3-4 minutes or until tender.
- While veggies are sauteing, wisk together ginger, garlic, peanut butter, soy sauce, sesame oil, vinegar and sriracha; set aside.
- To peel carrots into ribbons, lay a peeled whole carrot flat on a cutting board and use a carrot peeler and literally peel the carrot into long ribbons.
- Add shrimp, carrots and sauce to pan and stir-fry for 3-4 minutes.
- Add peas and cook until bright green – about 2 minutes. Serve with extra sriracha for the table.
Leave a Reply